Flour (4 c.)
Cold butter (2 cups)
Sugar (2 cups).
Preheat oven to 325 F.
HOW TO BAKE:
1. Mix all ingredients in a bowl.
2. Mix until they form like small peas.
3. Pour into the kneading board or table.
4. Knead all ingredients for 10 minutes. It would look ovewhelming to handle because after mixing them all, they spread all over the kneading board. However, it will be like this because there is no water or any liquid ingredients to hold them together. But as you go on, the cold butter will start to blend in with the sugar and flour due to its change of temperature outside of the fridge where you got it from. At this stage, the kneading will start to get better and a lot easier to handle. It will begin to firm up and gets smooth around this time. Do it up to the max of 10 minutes only.
5. Pat the entire dough on the jelly roll pan (12 X 10), ungreased and spread over flat the dough.
6. Pierce the dough with the fork for that butter cookie-look.
7. Bake as it is or top with your preferred topping.
Personally, I used coffee beans. I had eaten this shortbread type while in Honolulu last week and it is great. So I added the coffee beans. This recipe is truly delicious, melts in your mouth plus the coffee beans give you that crunch and a bite of a real whole coffee taste! Best served with newly brewed coffee. Ciao!
Pre-baking photos
Post-baking photos
NOTE: Shortbread is similar to the Spanish and Filipino powdered candy called, "POLVORON." The only difference is polvoron comes out powedery after you put it in your mouth. To make it, the flour is roasted in the pan on medium heat until it gets to be brown; butter is melted then the roasted flour is poured in with the sugar. You go on mixing it until well blended and dry. After which, you press it in "Polvoron press" to shape it up.
Whereas, "Shortbread" is baked and it is an English cookie. "Polvoron" is Spanish origin in terms of making it. Otherwise, they taste kind of similar.
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