Rich Shortbread Cookies Food

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

TRADITIONAL RICH SCOTTISH SHORTBREAD BISCUITS - COOKIES

Steps:

• Mix the flour and sugar together in a large bowl, and then rub in the butter - as if you were making shortcrust pastry. Use the tips of your fingers and ensure that all the butter has been rubbed in -- it should resemble sand!
• Then start to knead the paste, pushing it together to form a smooth dough - the heat of your hands whilst kneading helps it form.
• Petticoat Tails:.
• Divide the shorbread dough into two equal parts and shape them into balls, then flatten them out into two rounds - using the heel of your hand, to about 7" in diameter and 1/4" thick.
• Mark the top into equal portions - triangular in shape, and then prick the tops all over with a fork - making patterns if you wish! Crimp the edges as you would a pie crust to make a decorative edge and place them onto a well greased baking tray or cookie sheet.
• (You can also use a greased and lined 7" or 8" fluted edged round sandwich/cake tin - preferably with a loose bottom for ease of taking the shortbread out. Press the dough into the tin and mark out as above).
• Shortbread fingers:.
• Roll out the shortbread dough, and shape into a rectangle, about 1/2" to 3/4" thick. Place onto a well greased baking tray or cookie sheet as before, and mark into "fingers" -- prick over with a fork again. You can also press the dough into an 8" square baking/sandwich/brownie tin - and then mark out the fingers as above.
• (Please Note: The fingers are always thicker than the petticoat tails and shortbread rounds).
• Shortbread Rounds:.
• Roll out the shortbread dough and using a biscuit or cookie cutter, cut into rounds of about 2" to 3" in diameter, about 1/4" in thickness. Place them on a well greased baking tray or cookie sheet.
• Wooden Shortbread Mould:.
• You can also place the dough into a decorative wooden shortbread mould, before turning it out on to a greased baking tray. Traditional Scottish wooden moulds can be bought online and usually have a Thistle design with heavily fluted edges.
• Bake the any of the above shortbread biscuits in a pre-heated oven 160C/325F/Gas Mark 3 for between 20 to 30 minutes, or until they are pale and golden - but NOT brown!
• Sprinkle extra caster sugar over the top as soon as they come out of the oven if you wish.
• Allow the shorbread bicuits to cool slightly on a cooling rack, before cutting into fingers or "petticoat tails".
• Allow to cool completely before storing in an airtight tin or container. NB: These will last for about 10 to 14 days in a cool, dry and dark pantry. They can also be frozen with great results!

SCOTTISH SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15x10x1-in. baking pan. Pierce with a fork. , Bake until lightly browned, 25-30 minutes. Cut into squares while warm. Cool on a wire rack.

PERFECT BUTTERY SHORTBREAD COOKIES

Steps:

• Line an 8-inch square pan with aluminum foil so that it hangs over the sides on two sides (this helps when it comes to removing the baked cookies from the pan).
• Mix sugar, vanilla, orange zest and the salt together. When mixing, be sure to press the zest into the sugar which releases fragrant oils. Stir in the warm melted butter until the sugar is practically dissolved into the butter. Add the flour and gently mix until a dough forms and no streaks of flour remain. It will look very shiny from all the butter.
• Use the tips of your fingers to press the dough into the prepared pan. Set aside at room temperature at least 30 minutes and up to 2 hours. Or, refrigerate overnight. (This gives the flour a chance to absorb moisture and flavor from the butter).
• Place an oven rack in the lower third of your oven and heat the oven to 300 degrees F.
• Bake cookies until set and the edges are a light golden brown, about 45 minutes. Remove the cookies, but keep the oven on. Sprinkle about a tablespoon of sugar over the top of the shortbread and let cool in the pan for 10 minutes.
• Use the aluminum foil overhang to carefully remove the shortbread from the pan. Using a heavy, sharp knife, cut the shortbread into your desired shape - we like either 16 squares or 32 triangles. As you cut, the shortbread may be a little crumbly - don't worry, just be as careful as you can when cutting. A few corners lost isn't a big deal.
• Transfer the cookies to a baking sheet lined with foil, parchment paper or a silicon baking mat. Bake for 15 minutes. Cool cookies on a cooling rack then store in an airtight container for up to a week at room temperature (or freeze for 2 to 3 weeks).

SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
• Drizzle 1/2 of each cookie with just enough chocolate to coat it.

THE BEST SHORTBREAD RECIPE

Steps:

• Preheat oven to 180C/160C Fan/Gas 4.
• Grease the baking tin/line with parchment paper.
• Add the butter and sugar to a mixing bowl. Cream it together using an electric mixer, or if you don't have one, a spoon.
• Sift the flour into the bowl and gently mix it until it is mixed in.
• Using your hands, mix together until a soft dough has formed.
• Press the dough into the baking tin, use your hands to ensure the dough is flat and reaches the edge of the tin.
• Using a knife, gently score the shortbread into biscuit size pieces.
• Optional: use a fork to decorate the shortbread biscuits.
• Bake in preheated oven for around 15-20 minutes, don't let the biscuits brown.
• Take the shortbread biscuits out of the oven and gently score again.
• Leave the biscuits to cool before removing them from the tin.
• Sprinkle a little caster sugar over the surface.

PRIZE SHORTBREAD

Steps:

• Soften butter slightly, but do not allow to become oily.
• Stir in sugar, salt, nutmeg and egg yould with a wooden spoon.
• Add the flour, a little at a time, until mixture is too stiff to work with a spoon.
• Turn onto floured board and knead lightly, drawing in flour all the time until dough just begins to crack.
• Roll out to 1/4" thickness and cut as desired. Place on ungreased cookie sheet.
• Bake at 350 for 10 minutes or until delicately brown. Dough may be sprinkled with coloured sugar or sprinkles before baking if desired.

PEPPERMINT SHORTBREAD COOKIES

Steps:

• In a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, vanilla, and salt until smooth. Gradually add flour and mix on low until combined. Add Andes baking chips and continue mixing on low until fully combined.
• On wax paper or parchment paper, form into a 12- to 14-inch log and freeze at least 30 minutes or until firm.
• When ready to bake, preheat oven to 350°F. Cut the shortbread dough into 1/4-inch slices and bake for 13-15 minutes on parchment lined baking sheets.
• Note: If you freeze the dough for longer than 30 minutes, you may have to let it set out at room temperature for 30 minutes or so to achieve uniform slices.

THE VERY BEST SHORTBREAD

Steps:

• Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease a 30cm x 23cm roasting or traybake tin. Mix together the flour and semolina in a bowl or food processor. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough. Press the dough into the prepared tin and level it with the back of a spatula or a palette knife, making sure the mixture is evenly spread. Prick all over with a fork, sprinkle over the flaked almonds if using, and chill until firm. Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in the tin for a few minutes, then cut into 30 fingers. Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack. Store in an airtight tin.

THE BEST SHORTBREAD RECIPE!

Steps:

• Preheat oven, 150 degrees C.
• Cream the butter and sugar.
• Add the plain flour and semolina or cornflour/polenta.
• Mix lightly.
• Press into a buttered 22cm square tin or a 20cm diameter round tin and prick with a fork.
• Bake for 50 minutes.
• Sprinkle with sugar.
• But into squares/slices whilst still hot and allow to cool.