Ingredients:
- 1 cup (225g) unsalted butter (softened)
- 1/2 cup (100g) sugar
- 1/2 cup (120g) sourdough discard (unfed starter)
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
👩🍳 Step-by-Step Instructions:
Step 1: Prepare the dough
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Step 2: Add sourdough discard
Mix in the sourdough discard and vanilla extract. Stir until well combined.
Step 3: Add dry ingredients
Gradually add flour and salt. Mix until a soft dough forms. Do not overmix.
Step 4: Chill the dough
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This helps firm it up.
Step 5: Roll and shape
Preheat your oven to 170°C (340°F). Roll out the dough on a lightly floured surface and cut into desired shapes.
Step 6: Bake
Place cookies on a lined baking tray and bake for 15–20 minutes, or until the edges turn light golden.
Step 7: Cool and serve
Let the cookies cool completely before serving. They will become crisp as they cool.
🍯 Tips:
- You can sprinkle sugar on top before baking for extra crunch.
- Add chocolate chips or lemon zest for variation.
Enjoy your homemade sourdough shortbread cookies! 😍🍪
