TRADITIONAL SHORTBREAD
This is Be-Ro recipe, my family's favorite cook book. These are a smash at Christmas and always one of the first cookies to disappear!
Provided by Houmous Monster
Categories Dessert
Time 1h
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 3
Steps:
- Mix the flour and sugar first, and then rub in the butter.
- Knead the mixture until it becomes a smooth paste.
- Roll out till about 3/4 inch thick or 2cm thick.
- Cut into rectangles and decorate the top with a fork creating rows of holes.
- Transfer to a greased baking sheet and bake for 20-25 minutes at 160°C (325°F/Gas Mark 3). They want to stay pale and light golden.
- In warm weather you may want to chill the cookies before baking.
- This recipe can also be used for petticoat tails. Just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm). Mark top into 8 portions and decorate with a fork. Bake for 30 minutes.
- To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.
Nutrition Facts : Calories 165.2, Fat 9.4, SaturatedFat 5.8, Cholesterol 24.4, Sodium 81.4, Carbohydrate 18.7, Fiber 0.5, Sugar 5.7, Protein 1.9
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.
SHORTBREAD COOKIES
Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle 1/2 of each cookie with just enough chocolate to coat it.
SCOTTISH SHORTBREAD
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and-as with most of my favorite recipes-she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. -Rose Mabee, Selkirk, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
TRADITIONAL ENGLISH SHORTBREADS
From the heart of Scotland, these sugary treats have become the centre of the British culture. These Biscuits are perfect to bake with children and are a simple treat to start you baking.
Provided by British Bakery
Time 25m
Yield Makes 6-10 Shortbread's
Number Of Ingredients 0
Steps:
- Preheat oven to 160°C/gas 3.
- Lightly grease baking tray or place a piece of baking paper over the tin (to stop the unlikely event of the Shortbread sticking).
- Place sifted flour and sugar into bowl and mix together.
- Dice the margarine and gradually rub into flour until breadcrumbs.
- Add vanilla essence and carry on rubbing in with fingertips.
- When the mixture sticks together, place on floured workspace and gently knead until a soft ball.
- Roll out until 1.5 cm in thickness, then cut into Shortbread fingers or petticoat tails. (Using a biscuit cutter is a good way to get a more defined shape)
- Prick all over with a fork or a cocktail stick and (for petticoat tails) mark the edges as well.
- Place in the oven for 15-20 mins and then leave to cool. (Make sure you take the Shortbread out when it is starting to darken round the edges of the biscuit)
- Sprinkle caster sugar over the biscuits (after fully cooled).
TRADITIONAL SHORTBREAD WEDGES
While these tender-crisp, butter-rich cookies were once associated mainly with the holiday season, they are now a year-round favorite.
Provided by Martha Stewart
Yield Makes 8
Number Of Ingredients 4
Steps:
- Sift together flour, sugar, and salt into a bowl. Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
- Preheat oven to 300 degrees, with rack in upper third.
- Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
- Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
TRADITIONAL SCOTTISH SHORTBREAD
This recipe is from a little cookbook I got many years ago in Scotland. The rice flour gives it a perfect crumbly texture.
Provided by MaryMc
Categories Dessert
Time 45m
Yield 4 small rounds
Number Of Ingredients 5
Steps:
- Combine flours, sugar and salt in a mixing bowl.
- Work in butter until dough has the consistency of pie crust.
- Sprinkle board with rice flour.
- Turn dough onto board and knead until smooth.
- Divide into four portions and shape into small rounds.
- Place on parchment paper on a cookie sheet (or use a shortbread mold).
- Prick with a fork.
- Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly.
- Allow to cool in pan.
Nutrition Facts : Calories 344.8, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 202.5, Carbohydrate 32.4, Fiber 0.7, Sugar 12.6, Protein 2.4
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
More about "traditional shortbread recipes"
TRADITIONAL SCOTTISH SHORTBREAD - THE DARING GOURMET
From daringgourmet.com
5/5 (122)Total Time 40 minsCategory DessertCalories 162 per serving
- Preheat the oven to 350 degrees F. Butter a 8x8 or 9x9 inch square baking pan. You can also use a round cake can and cut the shortbread into triangles.
- Place the caster sugar, flour, salt and butter in a food processor and pulse until it's combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers. If it's too dry and crumbly it needs to be pulsed a bit longer. (If using any add-ins, stir them in at this point.)Pour the mixture into the greased baking pan. Use your fingers and hands to firmly press down the mixture. Note: If the mixture is too dry to work with, including pricking with a fork (see below), then it was not pulsed long enough in the food processor. Optional: Prick the shortbread with the tines of a fork, creating rows. Some people also like run a knife between each row of fork tines to make cutting the shortbread easier after it's baked. You can also prick the shortbread with a fork immediately after it is done baking while it is still warm; the holes will be more pronounced this way as they have a tendency to close during baking.
- Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve.Store the shortbread in an airtight container for up to several weeks. Its flavor and texture improves over time.
BEST TRADITIONAL SHORTBREAD RECIPE (EVER!) • THE FRESH COOKY
From thefreshcooky.com
Ratings 57Calories 102 per servingCategory Cookies
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well about 2-3 minutes. Stir in vanilla.
- Combine flour, cornstarch, and salt whisking to mix; gradually add to butter mixture, beating at low speed after each addition. (Mixture will be stiff and may be crumbly)
- Press dough into an un-greased 11x7 or 9x9 pan (if doubling, use a 15x10 in jellyroll pan, parchment lined if desired for easier removal).
TRADITIONAL ALL-BUTTER SCOTTISH SHORTBREAD RECIPE
From thespruceeats.com
Ratings 327Calories 275 per servingCategory Dessert
ROBINHOOD | TRADITIONAL SHORTBREAD
From robinhood.ca
CLASSIC SCOTTISH SHORTBREAD - KING ARTHUR BAKING
From kingarthurbaking.com
OUR VERY BEST SHORTBREAD COOKIE RECIPES | MARTHA STEWART
From marthastewart.com
TRADITIONAL SHORTBREAD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHORTBREAD RECIPES - BBC FOOD
From bbc.co.uk
CLASSIC WHIPPED SHORTBREAD - CANADIAN LIVING
From canadianliving.com
THE PERFECT SHORTBREAD COOKIES - JO COOKS
From jocooks.com
SCOTTISH SHORTBREAD RECIPE - COOKING WITH NANA LING
From cookingwithnanaling.com
TRADITIONAL CANADIAN SHORTBREAD COOKIES
From acanadianfoodie.com
TRADITIONAL SHORTBREAD RECIPE - GOOD FOOD
From goodfood.com.au
SCOTTISH SHORTBREAD RECIPE - A TASTE OF SCOTLAND
From scottish-at-heart.com
BEST THE BEST BUTTERY SHORTBREAD RECIPES THAT'LL MELT IN ...
From foodnetwork.ca
SHORTBREAD | BRITISH FOOD: A HISTORY
From britishfoodhistory.com
BEST SHORTBREAD COOKIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CLASSIC BUTTER SHORTBREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
MOM'S CANADIAN TRADITIONAL SHORTBREAD COOKIE RECIPE 2016
From acanadianfoodie.com
THIS RECIPE FOR TRADITIONAL SHORTBREAD COOKIES IS SUPER ...
From thekitchn.com
TRADITIONAL SHORTBREAD COOKIES | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
SHORTBREAD - KING ARTHUR BAKING
From kingarthurbaking.com
TRADITIONAL SCOTTISH SHORTBREAD RECIPE
From gofitlife.ca
SCOTTISH SHORTBREAD - ONCE UPON A CHEF
From onceuponachef.com
TRADITIONAL SHORTBREAD - FOODS AND DIET
From foodsanddiet.com
TRADITIONAL SHORTBREAD RECIPE - DELISHABLY
From delishably.com
TRADITIONAL SHORTBREAD RECIPE - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
SIMPLE SHORTBREAD RECIPE | COLES
From coles.com.au
TRADITIONAL SCOTTISH SHORTBREAD RECIPE
From thehomesteadinghippy.com
THE FAMOUS 3 INGREDIENT SHORTBREAD RECIPE - BAKE PLAY SMILE
From bakeplaysmile.com
TRADITIONAL SHORTBREAD - STAY AT HOME MUM
From stayathomemum.com.au
EASY SHORTBREAD RECIPE | BEST HOMEMADE SHORTBREAD | JAMIE ...
From jamieoliver.com
TRADITIONAL SHORTBREAD COOKIE RECIPE - CHATELAINE.COM
From chatelaine.com
CLASSIC SHORTBREAD COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
16 SHORTBREAD RECIPES EVERY BAKER HAS TO TRY | TASTE OF …
From tasteofhome.com
TRADITIONAL SHORTBREAD RECIPE - STEAM & BAKE
From steamandbake.com
SHORTBREAD COOKIE RECIPES | ALLRECIPES
From allrecipes.com
TRADITIONAL SHORTBREAD RECIPE - BBC FOOD
From bbc.co.uk
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-large-groups #5-ingredients-or-less #desserts #eggs-dairy #oven #easy #european #heirloom-historical #holiday-event #vegetarian #winter #cookies-and-brownies #english #scottish #dietary #christmas #seasonal #comfort-food #inexpensive #egg-free #free-of-something #taste-mood #equipment #number-of-servings
You'll also love