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
JAPANESE SHORTBREAD
Make and share this Japanese Shortbread recipe from Food.com.
Provided by BigFatMomma
Categories Dessert
Time 1h
Yield 8 dozen
Number Of Ingredients 15
Steps:
- The layers will be prepared and arranged in the following order, from bottom to top:.
- Shortbread Crust.
- Jam Layer.
- Pistachio Layer.
- Chocolate Top.
- Shortbread Crust:.
- Heat oven to 350 Degrees F. Grease a 15 x 10 inch jelly roll pan.
- Pulse flour and sugar in a food processor to combine. Add cold cut up butter to work bowl and process until mixture is the texture of coarse meal.
- Add egg and pulse until mixture begins to hold together. Note: the mixture should still be crumbly but evenly moistened by the egg.
- Sprinkle the moistened dough evenly in prepared pan. Gently press the dough with floured fingertips evenly along bottom and sides of prepared pan.
- Bake 20 to 22 mninutes until crust is brown at edges and golden in the center. Transfer to wire rack; cool while making filling.Jam Layer.
- Stir jam in a small bowl until smooth and spreadable; spread evenly over bottom of crust. (Note: an offset spatula is a great tool for spreading.)Pistachio Layer.
- Process almonds, sugar, pistachios and flour in food processor, scraping sides of bowl until almonds are very finely ground. This mixture should look like dry bread crumbs. (Note: Grinding nuts in a food processor with flour and sugar prevents the nuts from becoming too moist and turning into nut butter.).
- Add butter and 1 egg. Process until smooth. Add remaining 2 eggs, almond and vanilla extracts and food coloring; process to blend. This mixture should be smooth and creamy in appearance.
- Carefully spoon filling over Jam Layer and gently spread to cover.
- Bake 30 to 35 minutes until filling is golden brown and firm when pressed lightly in center. Cool completely on wire rack.Chocolate Top.
- Spread melted chocolate evenly over Pistachio Layer. Refrigerate 10 minutes until chocolate is set.
- Score top of bars to guide knife as you cut 1 1/4 inch squares. Makes 8 dozen.
Nutrition Facts : Calories 985.3, Fat 55.5, SaturatedFat 27, Cholesterol 197.3, Sodium 295.3, Carbohydrate 113.9, Fiber 5.1, Sugar 71.3, Protein 14.4
JAPANESE STYLE MATCHA CHEESECAKE WITH SHORTBREAD CRUST
Beautiful to look at and tastes so heavenly!! Soft and cottony texture with delicate flavor. Not too sweet, but just right. This is 3 different recipes I put together and made my own. Surprisingly very easy to put together!!
Provided by Japanese Delight
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- CRUST--------------------.
- Gently combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter in a medium bowl.
- Spread to the edges of 9" spring form pan.
- Prick all over with a fork, then bake 10-15 minutes at 400 degrees F until lightly browned. Allow to cool on a rack.
- FILLING-----------------.
- Heat oven to 350 degrees.
- Beat cream cheese with milk to soften.
- Add half of the sugar, egg yolks, cornstarch and lemon juice. Beat until smooth.
- Dissolve matcha powder with 2 tablespoons of boiling water and mix until very smooth, no lumps; and mix into cream cheese mixture.
- Beat egg whites in a separate bowl until foamy.
- Gradually add remaining sugar and cream of tartar into the whites, beating on high speed until soft peaks form, about 8-10 minutes.
- Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
- Pour into cake pan and smooth the surface.
- Wrap the cake pan with large aluminum foil.
- Place cake pan into a larger roasting pan and place in lower rack of oven.
- Pour enough water into the roasting pan to come half way up the side of the cake pan.
- Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
- TOPPING-----------------.
- Mix sour cream, sugar, and vanilla well.
- Pour on top of cheesecake and spread evenly.
- Bake at 400 for 5 minutes.
- Turn off the oven and keep in the oven for the next hour with the oven door slightly open.
- Refrigerate overnight.
Nutrition Facts : Calories 370, Fat 23.4, SaturatedFat 14.1, Cholesterol 126.4, Sodium 150.8, Carbohydrate 34.2, Fiber 0.5, Sugar 17.7, Protein 6.4
MATCHA (GREEN TEA) SHORTBREAD COOKIES
I love the flavor of green tea powder in baked European-style sweets. Lately, I've been searching for a few recipes and found this one on the internet. Typically, I use a really good quality green tea (from Toraya), but even I find the green tea flavor to be too intense, so I use the lesser amount of green tea and increase the amount of powdered sugar. For less expensive grades of tea, I just use the greater amount of tea. You can purchase green tea powder at the Japanese grocers, but it will come in a variety of grades. The lower grades will use dried spinach to boost the color, but the tea flavor will not be as intense. The cookies are bright green (like the color of spring grass); they smell lovely, but have a bitter edge to them because of the green tea. It's typically an "adult" flavor, but my kids really like them with a bit of vanilla ice cream.
Provided by Akikobay
Categories Dessert
Time 1h3m
Yield 60 small cookies
Number Of Ingredients 5
Steps:
- Sift the flour, powdered tea and salt into a bowl.
- In a mixer bowl, beat butter and powdered sugar until fluffy.
- Add flour mixture to mixer bowl and mix slowly until dough just comes together.
- Pull dough together carefully in a log, approximately 2 inches in diameter.
- Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.
- Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.
- Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.
- Remove cookies immediately from the cookie sheet and cool on a wire rack.
- Store in an airtight container or wrap well and freeze.
- The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.
- NOTE 1-- powdered green tea is not merely green tea that has been pulverized in a food processor or food mill, it's a special kind of tea that has been prepared to dissolve nicely.
- NOTE 2-- don't use the microwave to soften the butter, room temperature butter is the correct consistency for this recipe.
Nutrition Facts : Calories 46.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 46.5, Carbohydrate 4.2, Fiber 0.1, Sugar 1, Protein 0.5
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