MELT - IN - YOUR - MOUTH SHORTBREAD
This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
Provided by Jennifer Wilton
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g
REAL ENGLISH SHORTBREAD OR 123 SHORTBREAD
Its as easy as 123 and is absolutley the best shortbread recipe around. This recipe was given to my grandmother from an old English lady and Im so glad she passed it down to me.
Provided by Myacooks
Categories Winter
Time 25m
Yield 24 cookies, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Beat sugar into the softened butter. ( I leave this mixture on the counter for half an hour so that the sugar dissolves into the butter properly. Then pour this into the flour and beat until mixture is white.
- drop by spoonful onto parchment papered cookie sheet place a christmas cherry on top and bake at 300-325 until pale brown. (not sure exactly how long, probably 10- 15 minutes.
- You might want to double the recipe on this one, because you'll end up not being able to put these down.
ENGLISH SHORTBREAD
I've been making this shortbread for years. It's easy and quick to make, with only three ingredients. when I serve it at gatherings, someone always requests the recipe!
Provided by truebrit
Categories Bar Cookie
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Mix the butter and sugar together until light and creamy.
- Gradually work in the flour (Mixture will be crumbly).
- Press mixture into a greased 9" x 13" pan.
- Prick all over with a fork (Dip fork in some flour before pricking shortbread).
- Sprinkle with a teaspoon of sugar (Optional).
- Put into oven for about 20 minutes, or until pale golden.
- When cool, cut into bars.
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).
SUPER-EASY SHORTBREAD (3 INGREDIENTS)
The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!
Provided by TapestryThreads
Categories Drop Cookies
Time 55m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 3
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!
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
ENGLISH SHORTBREAD
My friend ET shared this recipe with me. It's really good, I can't stop eating them. You can use any cookie cutter for it.
Provided by rainna
Categories Dessert
Time 1h20m
Yield 60 small cookies, 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 160°C.
- Cream butter and sugar until light and fluffy.
- Fold in all dry ingredients into the butter mixture.
- Mix everything together, but do not overhandle the dough, or the cookie will turn out hard.
- Chill the dough to stiffen for at least 30 minutes, and make it easier to roll.
- Roll the dough about 1/4 inch thick, and cut into shapes using a cookie cutter.
- Bake until lightly golden brown. (I like it brown.).
Nutrition Facts : Calories 205.7, Fat 10.3, SaturatedFat 6.5, Cholesterol 26.9, Sodium 72.9, Carbohydrate 26.9, Fiber 0.5, Sugar 8.5, Protein 1.6
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