Thai Food Made Easy | THAI SHORTBREA​D
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Thai Short Bread

Serve: 25 pieces


300 gram                               Plain flour

100 gram                               Icing sugar

50 gram                                 Caster sugar

200 ml                                    Rapeseed oil

1 teaspoon                             Vanilla extract

1/4 teaspoon                         Salt






-Put the flour, icing sugar, caster sugar and salt in the large mixing bowl. Sieve the dry mixture to get rid of unwanted particles. Repeat this process three times. 

-Add the oil and vanilla extract a little by a little while kneading the mixture until it turns to dough.

-Separate and roll the dough into small round balls. Each ball weighs approx 20 gram.

-Quarter a ball into 4 wedges. Attach the corners of 3 wedges together. Roll the last wedge into a small ball. Place this ball on the attached corners. Gently apply the pressure. Make sure all the components are intact.  Repeat this process until you finished all the dough balls.

-Preheat the oven to 160 degree Celsius.

-Transfer the flower shaped shortbreads on a lightly greased baking tray. And bake for approx 10-12 minutes.

-Take out of the oven and leave to harden for a few minutes.

-Thai shortbread stores well in the air-tight container.




– If you can get a hold of a dessert incense. Smoke this shortbread in a closed lid container for approx 15 minutes (after it baked ). It gives an exotic, flowery aroma which makes Thai shortbread very special.

-I love Thai shortbread with a cup of matcha tea. Click here on how to make this lovely nutritional tea.

-Thai shortbread AKA “Ka-Nom-Glebe-Lum-Duan” in Thai wish means White Chesewood Flower. (Magnolia’s family) I kid you not, it looks very similar to this pretty shortbread. Happy cooking.??





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