Elswets Quick Easy Delicious Diabetic Irish Shortbread Recipes

PERFECT (AND EASY!) SHORTBREAD

Steps:

• Sift together the cornstarch, icing (powdered) sugar and flour.
• Blend in butter until a soft smooth dough forms.
• Shape into 1" balls and chill 30 -60 minutes.
• Place 1 1/2" apart on a cookie sheet and flatten slightly with a floured fork. (omit if throwing sprinkles on, and/or don't like fork flattened shortbread - I don't and it still comes out just fine)
• Bake 300' for 15-20 minutes. Transfer to a rack and cool. Watch that they don't brown, you want to pull them out while they still look a smidge underdone - the idea is that they do not brown on the bottom.

EASY SHORTBREAD

Steps:

• Preheat oven to 350F.
• Place 1 cup sugar in food processor; blend 30 sec.
• (or use fruit sugar).
• Add to softened butter and cream mixture until very fluffy.
• Combine flour and rice flour.
• Beat into batter in small portions.
• Turn batter out onto a lightly floured surface.
• Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed.
• Press into a 15 x 9 jelly roll pan.
• Score into bars with a sharp knife.
• Prick surface with fork.
• Sprinkle with remaining 2 T sugar.
• Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes.
• Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very
• fast.)

SUPER-EASY SHORTBREAD (3 INGREDIENTS)

Steps:

• Preheat oven to 300°.
• Cream butter and sugar together.
• Add flour and mix till texture is like clay.
• Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
• Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
• Let stand for 5 minutes, then cut into 24 squares while warm.
• Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
• Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
• Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
• Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
• Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
• Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!

DIABETIC SHORTBREAD

Steps:

• Cream butter with sugar in mixing bowl til soft and fluffy.
• Stir in rice flour and all purpose flour until blended.
• Roll on lightly floured board.
• Cut into 1 1/2" rounds.
• Place on ungreased cookie sheets.
• Prick with a fork (to form design if desired).
• Bake 325F 25 mins til golden.