Caraway Shortbread. We have Mary, Queen of Scots to thank for this development, she was partial to a thin, crisp, buttery shortbread, flavoured with caraway seeds. I have slightly adapted this recipe from the traditional Medieval Spiced Caraway Seed Shortbread. One of the traditional customs of the day included the sharing of a sweet biscuit made with caraway seeds, oranges and currants - these were known. I wanted to make this a wee bit special today so not only have I used the traditional caraway seeds from the Petticoat Tails but I have added in a zesty orange glaze on top which adds punch to the flavour and elevates this simple biscuit to a real tea time treat. Keep it simple These Currant Caraway Shortbreads studded with currants, make an easily served biscuit with dessert wine, bubbly Prosecco and blue cheese, or simple black tea.
The caraway and whole wheat adds character, while the currant naturally sweetens.
These not-too-sugary shortbreads, freeform and casual, are too easy to eat by the handful.
These crisp and buttery cheese and caraway shortbread biscuits are ridiculously easy to make.
You can have Caraway Shortbread using 6 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Caraway Shortbread
- Prepare 150 g of plain flour (1cup).
- Prepare 70 g of cornflour (1/2cup).
- You need 150 g of unsalted butter.
- Prepare 75 g of caster sugar (1/2cup).
- You need 2 tbsp of caster sugar for sprinkle after bake.
- You need 1 tsp of caraway seeds.
Just throw everything in the food processor whiz for a minute, roll, slice, bake and voila these cheesy little bites are ready to go. So simple and very affordable you'll resist buying an expensive pack of gourmet biscuits for these tasty little bites. The Caraway Shortbread must come from a different book, but it looks good. I was sure I remembered them both being in the same book, but it was a very long time ago 🙂 And yes, if you like caraway the shortbread is lovely - one of my mum's.
Caraway Shortbread step by step
- Mix butter and sugar well by mixer. It takes 10 sec..
- Add rest of ingredients and mix well until dough becomes one. It takes 10-15 sec..
- Shape a dough 5 cm cylinder and wrap it by clean film, then cool it down in ref. for 30 mins. Cut the roll in 4-5mm thickness by knife..
- Bake them at 170℃ for 20-30mins until they become very light color..
- Sprinkle sugar on top while they are hot, then cool down..
In her day the shortbread was commonly flavored with caraway seeds, which were all the rage in British baking for several centuries. In a medium bowl, whisk together flour, salt, and caraway seeds. I'm a sucker for caraway, and in the shortbread cookie it is amazing." Though delicious in its simple, unadulterated state, shortbread is also ripe for innovation. This slightly savory version features rosemary and a touch of of-the-moment caraway, but the. This particular shortbread has a savory edge from rosemary and toasted caraway seeds.