Shortbread cookies for cheesecake
Description
Perfect with tea and coffee. Shortbread cookies for cheesecake are very easy to make at home even without a kitchen processor. You only need a few ingredients and about 30–40 minutes of free time. It’s convenient to prepare the cookies in advance, for example, the evening before, and bake the cheesecake in the morning or at lunch. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Sift the flour into a deep container, then add the sugar and salt. Place the room‑temperature butter in the bowl if you will knead the dough by hand. If you will make the dough using a kitchen mixer, freeze the butter and grate it into the bowl with a grater that has large holes.
- 3
Step 3
Rub all the contents of the container into a sand‑like crumb. Add 2 tbsp of ice water.
- 4
Step 4
Gather all the dough crumbs into a ball. Cover it with a bag and place it in the cold for about 10 minutes. Meanwhile, preheat the oven to 180 degrees.
- 5
Step 5
Roll out the chilled dough directly on parchment paper to a thickness of at least 0.5 cm.
- 6
Step 6
Cut into squares or diamonds of any size, place the paper on a baking sheet, and the sheet — into the oven for 10–12 minutes. Keep an eye on the surface and the bottom of the bake so they don’t burn.
- 7
Step 7
Place the finished cookies on a plate and let them cool. After cooling, they will become crisp and crunchy.
- 8
Step 8
Make a crust for cheesecake from them, or simply eat them with cream as a standalone dessert.