CLASSIC SHORTBREAD
This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 36 bars
Number Of Ingredients 5
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.
BUTTERY 3-INGREDIENT SHORTBREAD COOKIES
With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
SHORTBREAD
This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.
Provided by Norita Solt
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
- Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
- Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
- Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 g
EUROPEAN SHORTBREAD
This recipe has been handed down at least 4 generations that I know of. It is made often because the ingredients are almost always on hand.
Provided by Judy Kaye
Categories Cookies
Time 30m
Number Of Ingredients 5
Steps:
- 1. Cream sugar, eggs, butter and vanilla. Add flour mix well. Roll out on lightly floured surface and cut into rectangles or use a shortbread mold. Bake 12 to 15 minutes at 350 degrees.
- 2. I use this the basis for many variations. Sometimes I add nuts. Sometime chopped cranberries or grated orange or lemon peel.
SHORTBREAD RECIPE
Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios
Provided by Emma Lewis
Categories Afternoon tea, Treat
Time 1h10m
Yield Makes 24 slices
Number Of Ingredients 4
Steps:
- Place the butter and 140g sugar in a food processor and whizz until smooth.
- Tip in both the flours and a pinch of salt, then whizz until mixture comes together.
- Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.
- Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork.
- Sprinkle with the remaining sugar, then bake for 20-25 mins.
- Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.
Nutrition Facts : Calories 188 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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- Mix all the ingredients together by hand or mixer, to a stiff consistency (the butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer). Don't overwork the dough; stop when it just comes together
- Roll out into the shape of a pan or tin you want to bake them in. I baked this in an 8 x 8 pan. Trim the edges to the approximate size.
- FINGERS: Place it in the pan of your choice. One mistake many people make is rolling the shortbread too thin. Proper shortbread should be quite thick (no less than 3/4" or 2cm if making fingers). Tip: make sure your fingers are wide enough that a fork can prick them. Use a bench scraper or knife to cut the dough into fingers. Next, prick the shortbread with a fork, about half way through.
- ROUND: You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork.
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