Hi, I’m Emojoie.
I'm making a shortbread this time. I always wanted to try making a longshaped shortbread so I did. You don’t use an egg for the shortbread and it makes a crunchy texture that just melts in your mouth. Give it a try!

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◼17cm square mold
160g unsalted butter
A pinch of salt
75g powdered sugar
230g flour
150℃ for 45 min


➢Method
Add a pinch of salt to softened unsalted butter
Add powdered sugar and mix
Add the flour and mix until incorporated
Spread the dough into a 17 cm square pan
Mark 16 equal portions
Poke holes in the dough
Bake in a preheated oven at 150°C for 45 minutes
Remove the mold while the dough is hot and cut it with a knife