Black And White Shortbread Triangles Food

SHORTBREAD TRIANGLES

Steps:

• Preheat oven to 300 degrees. Whisk together flour and salt in a bowl. In another bowl, beat butter on medium-high speed until fluffy, 3 to 5 minutes. Gradually add sugar, beating until combined; continue to beat until mixture is very pale, about 2 minutes more. Reduce speed to low; beat in flour mixture.
• Place dough on a piece of parchment and shape into a rectangle. Top with a piece of plastic wrap and roll out slightly less than 1/4 inch thick. Trim to a 10-by-12-inch rectangle. Transfer dough and parchment to a baking sheet. Refrigerate until firm, about 20 minutes. Cut into quarters lengthwise, then crosswise into quarters to create smaller rectangles. Cut rectangles on diagonal, creating triangles. Pierce all over with a skewer.
• Bake until firm in centers and golden brown, 45 to 50 minutes. Transfer sheet to a wire rack; immediately recut triangles with a paring knife. Let cool completely. Shortbread can be stored up to 1 week.

BLACK & WHITE SHORTBREAD WEDGES

Steps:

• Preheat oven to 325°F. Beat butter and sugar in large bowl with electric mixer on high speed 3 minutes or until light and fluffy. Combine flour and cornstarch. Gradually add to butter mixture, beating until well blended. Stir in chocolate.
• Shape dough into ball, then divide into 3 equal pieces. Flatten 1 piece into 4-inch round on baking sheet. Score into 8 wedges with sharp knife. Repeat with remaining dough.
• Bake 30 minutes or until shortbread is set and lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks; cool completely. Cut each round into 8 wedges to serve.

ZEBRA-STRIPED SHORTBREAD COOKIES

Steps:

• Whisk 1 1/3 cups flour and 3/4 tsp. salt in a medium bowl. Whisk cocoa powder, remaining 1 cup flour, and remaining 3/4 tsp. salt in another medium bowl. These are the bases for your chocolate and vanilla doughs.
• Beat butter, granulated sugar, and powdered sugar in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg and vanilla and beat until smooth. Divide mixture between the 2 bowls of dry ingredients (about 1 cup in each). Scrape vanilla mixture back into stand mixer bowl (save the mixing bowl) and beat on low speed just until combined. Return to reserved bowl. Repeat process with chocolate mixture.
• Arrange 2 large sheets of parchment paper on a work surface. Dollop one-quarter of chocolate dough in the center of each sheet and pat into rough 6x2" rectangles. Dollop one-quarter of vanilla dough on top of each chocolate slab and pat into rectangles the same size and shape so that you have 2 layers each. Repeat entire process so you have 4 alternating layers. Tightly press stacked dough into cylinders about 1 1/2" wide and 8" long, using the parchment to help you. Wrap logs in plastic wrap and chill until very firm, at least 2 hours.
• Place racks in upper and lower thirds of oven; preheat to 350°F. Working one at a time, unwrap dough and brush with egg. Carefully sprinkle surface with sanding sugar and roll logs in sugar to coat well (really press dough into sugar so it sticks). Slice into rounds a generous 1/4" thick, rotating after every few cuts to keep slices round. Arrange cookies on parchment-lined baking sheets, spacing 2" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are just set, 12-14 minutes. Let cool on baking sheets.
• Do Ahead
• Dough can be made 3 days ahead; keep chilled. Cookies can be baked 5 days ahead; store airtight at room temperature.

SCOTTISH SHARP-CHEDDAR SHORTBREAD

Steps:

• Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
• On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
• Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

BASIC SHORTBREAD

Steps:

• Preheat oven to 325 degrees. Butter an 8 1/2-inch round cake or springform pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
• Pat dough into prepared pan. Use a paring knife to score dough into wedges; prick all over in even intervals with a wooden skewer or fork.
• Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into wedges. Cookies will keep, in an airtight container, at room temperature 3 weeks.

BLACK-AND-WHITE TRIANGLES

Steps:

• Prepare 2 batches of basic shortbread, one plain and one chocolate; for chocolate, sift cocoa powder with the flour and salt.
• Form each dough into a disk; wrap in plastic and refrigerate for at least an hour (or overnight). Roll out plain dough to 1/4-inch thickness; roll out chocolate dough to 1/4-inch thickness. Place plain dough on top of chocolate dough. Cut into 1 1/2-by-3-inch triangles; refrigerate 20 minutes.
• Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes.

BASIC SHORTBREAD FINGERS

Steps:

• Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
• Roll dough to 1/2 inch thick. Cut into 1-by-3-inch rectangles. Score with a knife; chill. Heat oven to 325 degrees. Bake until firm and just starting to color, 20 to 25 minutes.

GINGER SHORTBREAD

Steps:

• Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
• Sift 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, a pinch of ground cloves, and a pinch of pepper with flour and salt. Roll dough on lightly floured surface to 1/2 inch thick. Cut out gingerbread men using a 3-inch cutter; sprinkle with crystal sugar; chill.
• Heat oven to 325 degrees. Bake until firm, about 30 minutes.

RUDOLPH SHORTBREAD

Steps:

• Put the butter, vanilla and sugar in a big mixing bowl and stir together with a wooden spoon until really smooth. Stir in the ground rice first, then the flour. If it starts to get dry, you might need to use your hands to squish everything together to make a smooth dough.
• Put a piece of baking parchment on a baking sheet. Make the dough into a round ball in the middle of the parchment, then use your hands to push it down and flatten it. Get a rolling pin and dust it with some flour so it doesn't stick to the dough. Use the rolling pin to roll the dough out to a big circle.
• Get your 22-23cm round plate, cake tin or cardboard template and place on top of the dough when you've rolled it big enough. Use a cutlery knife to trim round the edges to make a neat circle. Use the offcuts to make smaller biscuits or freeze the dough for another time.
• Use a knife to mark the giant biscuit into 8 smaller wedge-shaped biscuits - pretend you are cutting a pizza into slices but don't actually cut it. Prick lines from the edge to the centre of the dough. Use the back of a fork to press all around the top of the circle along the edge to make a line pattern (it's going to be hair for your reindeer!)
• Cover with cling film and put the tray in the fridge for 30 mins to get cold. Heat oven to 180C/160C fan/gas 4. Cook the chilled shortbread for 25 mins until golden. Cool completely on the tray, then use a sharp knife to follow the lines you made with a fork and cut into 8 wedges.
• Mix the icing sugar with 1-2 tsp of water to make a thickish icing. Dunk each Smartie in and use like glue to stick one on the pointy end of each biscuit to make red noses. Dunk in your white sweets or chocolate buttons and stick them 2cm in from the edge at the other end to be eyes. Use the black writing icing tube to add dots to the white eyes, then let all the icing dry and go hard.
• Carefully wrap each biscuit in a square of cellophane or put in a cellophane bag. Twist the middle of a pipe cleaner in a loop around the top of the bag or gathered cellophane to enclose the biscuit. Now twist each end of the pipe cleaner so it looks like the reindeer's antlers. Add labels and give to your friends and family, or hang on the tree. Will keep for up to 3 days in a cool, dry place.

CLASSIC SHORTBREAD 101

Steps:

• Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
• Reduce speed to low. Add flour mixture all at once; mix until just combined.
• Butter a 10-inch round springform or cake pan. Using plastic wrap, press dough evenly into pan. With plastic on dough, refrigerate 20 minutes.
• Cut dough into 8 wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
• Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Can be stored in an airtight container up to 2 weeks.

BLACK-AND-WHITE SHORTBREAD TRIANGLES

Steps:

• Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
• Roll basic dough 1/4 inch thick; chill. Roll chocolate dough (see Chocolate Wedges recipe) 1/4 inch thick. Place basic dough on top of chocolate dough. Cut into 1 1/2-by-3-inch triangles; chill. Heat oven to 325 degrees. Bake until firm and just starting to color, 20 to 25 minutes.