Shortbread. It was a beautiful golden color and not too sweet-real shortbread. I wrapped the circle in red cellophane paper and gave it away as a Christmas gift. Four stars only because the dough was slightly dry nothing that I couldn't fix by adding some more butter. In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well.
Shortbread is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three parts plain wheat flour.
Other ingredients like ground rice or cornflour are sometimes added to alter the texture.
Modern recipes also often deviate from the original by splitting the sugar into equal parts granulated and icing sugar and many add a portion of salt.
You can have Shortbread using 6 ingredients and 9 steps. Here is how you cook it.
Ingredients of Shortbread
- Prepare of For shortbread:.
- It's 125 g of Butter.
- Prepare 55 g of Caster Sugar.
- Prepare 180 g of Plain Flour.
- Prepare of To top:.
- Prepare 1 tsp of Caster Sugar.
Vary the flavor of your shortbread with the following simple additions. Vanilla Bean Shortbread: Split a vanilla bean in half lengthwise and use the back of a knife to scrape out the pulp. The shortbread can be shaped before or after cooking, and most traditional recipes call for discs, squares, petticoat tails (triangular pizza-shaped slices made out of a big circle), or thick rectangular fingers. Pat the shortbread into the pan and cut after baking or roll it and cut the dough in the preferred shape.
Shortbread instructions
- Preheat the oven to 170°C.
- Cream together 55g of caster sugar and the butter.
- Stir in the flour until it resembles a ball.
- Using a rolling pin to roll out the paste until 1cm thick, roll on baking paper to avoid it sticking to the surface and flour your rolling pin to prevent sticking.
- Using a knife cut the paste into rectangles.
- Using the offcuts repeat steps 4 and 5 until you have no paste left.
- Transfer the rectangles to a baking tray and space out.
- Prick them with a fork and sprinkle with a the tsp of caster, then transfer to the fridge for 20 minutes to cool.
- After removing from the fridge, place in the preheated oven and bake for 15 minutes, then leave to cool on a wire rack before enjoying.
Scottish Shortbread Tips Are shortbread and butter cookies the same? While both have a higher proportion of butter in their recipes, butter cookies contain more sugar and flour, are baked at a higher temperature and tend to hold their shape when baked. Shortbread typically has a higher ratio of butter to flour, is baked at a lower temperature and has a dry, crumbly melt-in-your-mouth quality. Sift together flour and salt in a small bowl. It was the first shortbread recipe I ever made, and I've never found a better one.