SHORTBREAD RECIPE
What's more Scottish than a delicious piece of shortbread? With only three ingredients, it's a great, easy treat to make with your kids.
Provided by cookingwithmykids
Categories Snack
Time 40m
Number Of Ingredients 4
Steps:
- Weigh the flour, sugar and butter and pop them all in a large mixing bowl. Using your finger tips rub everything together gently until you have a fine breadcrumb.
- Knead the mixture gently to bring it all together in a ball of dough. We had to do this for a while to stop the mixture crumbling apart when we tried to roll it out.
- Lightly sprinkle some flour down on your work surface
- Roll your dough out until it is around 5mm (1/4 inch) thick. Using a 5cm fluted cutter, cut circles out and place them on your baking tray.
- Prick each biscuit with a fork and sprinkle them with a little Demerara sugar.
- Pop the baking trays in the oven for 15-20 minutes. They're ready when they are starting to turn golden brown. Remove from the oven and leave to cool on a wire rack.
Nutrition Facts : Calories 82 kcal, ServingSize 1 serving
MARY'S PERFECT SHORTBREAD
Provided by Marie Rayner
Time 55m
Number Of Ingredients 4
Steps:
- Preheat the oven to 160*C/325*F/ gas mark 3.
- Sift the cornflour and flour into a bowl. Rub the butter into the mixture with your fingertips until it resembles fine crumbs. Stir in the sugar. Knead gently until it forms a smooth dough. Shape into a round flat disk.
- Place onto a sheet of baking parchment. Using a rolling pin, roll it out to a disc which is 7 inches in diameter. (18 cm) Gently lift the baking parchment onto a baking sheet. Using your fingers crimp around the edges and prick all over with a fork. Using a sharp knife, score it lightly with a sharp knife into 8 even wedges.
- Chill until firm.
- Bake in the oven for 35 minutes until the shortbread is a pale golden colour. Mark the wedges again and dust lightly with more caster sugar.
- Leave to cool on the baking tray for five minutes, then carefully lift off to cool completely on a wire rack.
- Cut into wedges to serve.
THE VERY BEST SHORTBREAD
A buttery and delicious shortbread recipe from Mary Berry. The secret ingredient is semolina for that extra crunch! Finish with a sprinkle of demerara sugar.
Provided by Mary Berry
Categories Afternoon Tea, Snack
Number Of Ingredients 0
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.
EASY MILLIONAIRE'S SHORTBREAD
Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread - the ultimate sweet treat
Provided by Member recipe by fetchgirl
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Makes up to 24 squares
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
- To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
- Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
- Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
- To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
- Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
- For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.
Nutrition Facts : Calories 248 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
AUNT MARY'S SHORTBREAD
My Great-Aunt Mary makes this shortbread by hand every christmas, and it is the lightest, butteriest, most delicious tasting shortbread I have ever had. Use berry sugar to gain the right cookie texture.
Provided by Lumberjackie
Categories Dessert
Time 2h50m
Yield 15 cookies, 15 serving(s)
Number Of Ingredients 3
Steps:
- Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
- Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
- Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.
Nutrition Facts : Calories 308, Fat 24.8, SaturatedFat 15.6, Cholesterol 65.1, Sodium 174.8, Carbohydrate 19.1, Fiber 0.7, Sugar 0.1, Protein 2.8
SCOTCH SHORTBREAD (USES RICE FLOUR AND BERRY SUGAR)
Make and share this Scotch Shortbread (Uses Rice Flour and Berry Sugar) recipe from Food.com.
Provided by frozen_rain
Categories Dessert
Time 35m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 4
Steps:
- Cream butter slightly.
- Blend berry sugar into slightly creamed butter.
- In a separate bowl, combine all purpose flour and rice flour.
- Mix about 2 cups of the flour mixture into the butter/sugar mixture.
- Knead the other 2 cups of flour mixture inches.
- Roll out onto a lightly floured board, making dough about 1/4 inch thick.
- Cut into circles or shapes of your choices.
- Bake at 275 until very lightly golden brown.
- (Baking time will vary depending on oven. Probably between 20-30 minutes).
Nutrition Facts : Calories 433.2, Fat 31.2, SaturatedFat 19.5, Cholesterol 81.3, Sodium 270.8, Carbohydrate 34.4, Fiber 1.2, Sugar 0.1, Protein 4.3
THE BEST SHORTBREAD RECIPE!
A delicious light and buttery shortbread recipe which is as easy as pie to make!!
Provided by tashax3
Time 25m
Yield Makes Slices
Number Of Ingredients 0
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.
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