Swiss Mountain Shortbread Food

SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

CHUNKY SWISS MILK CHOCOLATE SHORTBREAD

Steps:

• Heat oven to 350°F.
• Beat butter and superfine sugar in a large bowl with mixer on high speed until light and fluffy. Mix flour and cornstarch. Gradually add to butter mixture, beating well after each addition.
• Stir in chocolate.
• Drop by tablespoonfuls, 1 inch apart, onto parchment-lined baking sheets.
• Bake 20-25 minutes or until lightly browned. Cool 5 minutes on baking sheets. Transfer to wire racks; cool completely . Sprinkle with icing sugar.

SWISS SUNDAY BREAD

Steps:

• Place flour into a bowl, creating a small hole in the center. Sprinkle salt around the edge and place yeast and sugar into the hole.
• Mix egg and egg white together in a 2-cup measuring cup. Add enough water to reach the 1 1/4 cup mark. Stir in milk. Add melted butter. Pour into the center of the flour. Mix thoroughly, adding more milk or flour as needed until dough is smooth and elastic. Cover the bowl with a damp cloth and let rise for 30 minutes.
• Cut dough in 1/2. Form each 1/2 into a long roll. Lay rolls out in front of you on a work surface in an 'X' shape. Braid bread by constantly switching the ends. Place bread onto a baking sheet, cover with a damp cloth, and let rise for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brush bread with beaten egg using a pastry brush.
• Bake in the preheated oven on the middle rack until golden, about 30 minutes.

GIANT SWISS CHOCOLATE CHUNK SHORTBREAD

Steps:

• Cut chocolate bar between triangles into 15 large pieces and set aside.
• In large bowl, beat butter with sugar until fluffy.
• Beat in vanilla and salt.
• Stir in flour and cornstarch.
• Knead gently to bring dough together.
• On lightly floured surface, roll dough into 15 inch log.
• Cut into 1 inch thick rounds.
• Place, 2 inches apart, on parchment paper lined baking sheet.
• Press 1 chocolate piece, flat side down, into each round.
• Press dough to surround and overlap chocolate edges.
• Bake in 325F oven until golden (22 to 25 minutes).
• Let cool for 10 minutes and transfer to racks and let it cool completely.

WELSH SUNDAY SHORTBREAD

Steps:

• Cream butter thoroughly adding sugar and working together until well mixed.
• Add nuts; mix.
• Sift flour and gradually work it into mixture until the consistency of short pastry.
• Do not roll dough, but press lightly into two round cakes.
• Place on greased cookie sheet.
• Pinch edges neatly with thumb and finger to form a small ridge.
• Cover cakes with raspberry jam.
• With fork, jab tops of cakes thoroughly.
• Bake in 400°oven for 20 minutes.
• Drizzle glaze over warm cakes.
• Cut each into 4 wedges.