Quick and Easy Shortbread Cookies with Margarine

Simple and fast, made from cheap products! Shortbread cookie dough with margarine is made from ingredients that can be found in every home. It makes excellent cookies, ideal to serve with tea or coffee. Both children and adults will like it.
cook time: 40 min
Maya Lindell
Quick and Easy Shortbread Cookies with Margarine

Nutrition Facts (per serving)

434
Calories
19g
Fat
55g
Carbs
7g
Protein

Ingredients (10 portions)

Basic:

Sugar 150 g
Wheat flour 350 g
Baking powder 0.5 tsp
Chicken eggs 1 pc
Margarine 150 g

Recipe instructions

Step 1

Step 1
How to make shortbread cookie dough with margarine? Prepare all the necessary ingredients. These products will always be found in the refrigerator of caring housewives. In addition to the simplicity and speed of preparing shortcrust pastry and baking from it, it should be noted as an advantage that it is budget-friendly, because margarine is a very cheap product. Melt the creamy margarine in the microwave or in a water bath and let it cool to room temperature.

Step 2

Step 2
Add sugar to a bowl of melted margarine and beat in a chicken egg. Using a whisk or spoon, mash the ingredients until the mixture is homogeneous in consistency. Wash the egg with baking soda first, as it may contain harmful bacteria.

Step 3

Step 3
Gradually add sifted wheat flour mixed with baking powder into a bowl with the liquid mixture. Instead of baking powder, you can use baking soda, slaked with table vinegar, taken in equal parts (a third of a teaspoon). Please note that you may need a little less more flour, it all depends on the size of the egg and the properties of the flour itself. Focus on the consistency of the dough!

Step 4

Step 4
Mix the ingredients and knead into an elastic, smooth dough. There is no need to knead the shortbread dough with your hands for a long time, otherwise the cookies will turn out tough and hard. The main task is to collect delicious homemade shortcrust pastry into a ball.

Step 5

Step 5
Wrap the dough in cling film or a bag and put it in the refrigerator for 20 minutes. It needs to be cooled so that the margarine contained in the dough hardens a little, and the dough becomes plastic and pliable to work with. Otherwise, it will be difficult to roll it out and make beautiful shaped shortbread cookies. Take the rested classic shortbread dough out of the refrigerator, roll it out on a floured work surface and cut out the cookie blanks with curly cutouts.

Additional rubrics

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