White ruby Eggless Marble Shortbread
Buttery eggless shortbread cookies with a soft crumb and rich butter flavor. This white version is simple yet elegant, perfect for tea time, gifting, or cookie boxes.
Ingredients
Method
Step 1 – Cream Butter and Sugar
- In a mixing bowl, beat salted butter and icing sugar using medium speed until the mixture becomes light, smooth, and slightly fluffy.
Step 2 – Add Vanilla
- Add vanilla essence and mix again until well combined.
Step 3 – Add Dry Ingredients
- Sift together flour, milk powder, and Himalayan salt.
- Gradually fold the dry ingredients into the butter mixture using a spatula with a folding technique until a smooth dough forms.
Step 4 – Shape the Dough
- Transfer the dough into a 10 x 10 x 1.5 inch tray lined with baking paper.
- Spread the dough evenly using a spatula.
- Use a cookie cutter or knife to mark the cookie shapes.
Step 5 – Bake
- Preheat oven to 150°C.
- Bake the cookies for 30 minutes using top and bottom heat with fan until the cookies are cooked and lightly golden.
Step 6 – Cool
- Allow the cookies to cool completely before cutting or storing.
Notes
- If using unsalted butter, add an extra pinch of salt.
- Do not overmix the dough to maintain a crumbly shortbread texture.
- Store cookies in an airtight container for up to 2 weeks.