Shortbread Biscuits Dedicated to Yoshida

1. 1

   Add sugar to the softened butter, and mix until it becomes white and fluffy.

2. 2

   Add in the salt.

3. 3

   The amount used will depend on the size of the salt grains used, so adjust accordingly.

4. 4

   Add in the sifted cake flour (you don't have to sift it if it's too much of a bother).

5. 5

   Blend well until the mixture loses its powdery texture.

6. 6

   It should be okay if it looks like the dough shown in this photo.

7. 7

   Place the dough in a plastic bag and mold into a square while pressing down firmly.

8. 8

   (Aim for a thickness of about 1.3 mm.)

9. 9

   Let it sit as-is in the fridge for 30 minutes to an hour.

10. 10

    Cut the bag open and slice the dough crosswise into thin strips.

11. 11

    Poke holes into the surface with a toothpick in your desired design.

12. 12

    Bake in an oven preheated to 302F/150C for about 35 minutes.

13. 13

    All done.

14. 14

    These fragrant and buttery shortbread fingers have just the right balance of delicacy and heft.

* Per serving · 4 servings · Values may vary.