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 cook Shortbread using 4 ingredients and 5 steps. Here is how you cook that.
Ingredients of Shortbread
- It's 170 g of plain flour.
- You need 110 g of butter.
- You need 55 g of caster sugar.
- You need pinch of salt.
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 oven to 170oC.
- Sift flour and salt then add butter and rub together into fine breadcrumbs.
- Add sugar and Knead until binds together.
- Roll into a circle 2cm thick. crumpet edges, score into 8 sections and prick surface with a fork.
- Bake for 30min.
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.