Fried Flour Shortbread Cookies

by Editorial Staff

Fried shortbread cookies are very delicate and crumbly, and they taste … nutty. Cookies are quite simple to prepare, but they have only one drawback – they quickly end. You should like it.

Summary

Cook Time	1 hour 5 minutes
Total Time	1 hour 5 minutes
Course	Dessert

Ingredients

Instructions

In a dry frying pan, stirring constantly, fry the flour over medium heat (280 g of flour is a little more than two 200 ml glasses).
When the flour turns golden and a nutty smell appears, remove the pan from heat. We continue to stir the flour for some time. Let it cool completely.
Combine softened butter, powdered sugar, vanilla and salt in a deep bowl. Using a spoon, grind the ingredients until smooth.
Add vegetable oil and egg. Mix thoroughly.
Pour in the cooled flour, baking powder, starch. We knead the dough.
We form a ball out of the dough and leave for 7-8 minutes.
We turn on the oven to heat up to 180 degrees.
Let’s start forming cookies. Tear off small pieces from the dough and roll them into balls the size of a walnut. I got 54 pieces.
Cover the baking sheet with baking paper.
We transfer the formed cookies to a baking sheet and send them to an oven preheated to 180 degrees. We bake cookies until tender, 15 minutes.

Such aromatic pastries will surely cheer up your loved ones. Have a nice tea with cookies!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.