Shortbread Pastries Food

TINY SHORTBREAD TARTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

SHORTBREAD PASTRY

Steps:

• The ingredients need to be cold before you start.
• Place the flour in a bowl with a little salt, to taste.
• Then throw in the butter and use your fingertips to rub it into the flour until you get a crumbly, sand-like texture.
• Mix in the egg yolk and egg, just until they are both incorporated.
• At this point the dough will be wet and difficult to roll out.
• Lay some clingfilm on your counter and place the dough on top.
• Cover with more clingfilm.
• Roll lightly to flatten, then leave to rest in the fridge for at least one hour.
• Shape as desired, then cook at 150 C or 300 F until golden.
• For a round shortbread using all the dough, this will probably take about 30 minutes.

SHORTBREAD PASTRY

Steps:

• mix flour salt and confectioners sugar in a large bowl.
• work in cold butter with a pastry blender, two forks or food processor, until a soft dough is formed, should resemble course oatmeal.
• hand press into your pie dish or tart tray. use a spoon to make a smoother texture.
• place in freezer for 15 minuets.
• must be pre-baked for 20 minuets at 425 degrees before filling.
• bake additional recommended time for your pie fill.

CLASSIC SHORTBREAD

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
• Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
• Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
• Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.

SHORTBREAD PASTRIES

Steps:

• Mix sugar and butter together until smooth. Add egg yolks and finally add in the flour without excessively mixing or kneading. Chill for 2 hours.
• Roll out to 1/2-inch depth and cut into 2-inch circles.
• Preheat oven to 320 degrees F.
• Place on a greased and floured baking tray and cook for 15 minutes until light brown. Allow to cool before moving.
• Serve warm with preferred topping.

SHORTBREAD CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
• Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.