SHORTBREAD COOKIES
Recipe video above. I'm a firm believer that shortbread cookies should be sinfully buttery and delectably tender. And these are, as great shortbread cookies should be, not that sweet, quite delicate and when you bite into them, they crumble softly, as demonstrated in the VIDEO! TRICK for clean cuts, no crumbles, is to slice halfway through baking.
Provided by Nagi
Categories Sweets
Time 35m
Number Of Ingredients 3
Steps:
- Preheat oven to 160C/325F (standard) or 150C/300F (fan forced / convection).
- Butter and line a 31.5 x 23.5 cm / 9 x 13" pan with baking paper with overhang.
- Beat butter until smooth (or use very soft butter and a wooden spoon). Add icing sugar and beat until combined.
- Add half the flour and beat until mostly combined - it will resemble wet sand. Then beat in the remainder. Use your hands to bring it together into a smooth ball of dough - knead lightly if required.
- Roughly press down into a rectangle shape, then transfer into the pan. Press into the pan. Optional: Roll over the top using a small rolling pin or glass (that's what I used) for a smooth surface. Don't press down too hard - it makes the cookies firmer
- Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.
- Remove from the oven. Working quickly, cut into desired shape (I do 8 x 3 bars, like Walker's shortbread biscuits) and prick all over with a fork (optional).
- Return to the oven for 8 minutes or until the surface is light golden - not browned. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.
- Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on rack. Serve with tea!!
Nutrition Facts : ServingSize 25 g, Calories 135 kcal, Carbohydrate 13 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 22 mg, Sodium 75 mg, Fiber 1 g, Sugar 4 g
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.
SUGARED SHORTBREAD
In 2012, The Times invited readers to submit their favorite cookie recipes. Amy Casey of Sparta, N.J., submitted this unusual recipe for shortbread that calls for melted butter and a little bit of rice flour (which is now relatively easy to find since it's a popular gluten-free flour). You can mix this recipe in a bowl with a wooden spoon in about three minutes, and the rice flour gives the shortbread a sandy, singular texture that's accentuated by the coating of granulated sugar on the top and bottom. You can substitute cornstarch for the rice flour, but you'll end up with a slightly softer crumb. Bonus: this keeps for weeks - but only if you hide it.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 18 cookies
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Line an 8-inch square pan with parchment paper.
- In a bowl, whisk together the flours, sugar and salt. Stir in the butter. Press dough evenly into the bottom of the prepared pan. Bake until golden brown, 40 to 45 minutes. Sprinkle evenly with sugar while warm and slice; cool completely.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 66 milligrams, Sugar 3 grams, TransFat 0 grams
SHORTBREAD COOKIES WITH RICE FLOUR
How to make shortbread cookies using rice flour
Provided by Jenna Atkinson
Categories Dessert
Number Of Ingredients 5
Steps:
- Using a stand mixer, cream butter until fluffy.
- Add sugar and cream together.
- Add vanilla extract and cream together on low.
- Slowly add rice flour and all purpose flour to the butter mixture. Mix together until almost fully combined. Remove dough from stand mixer and turn onto the countertop.
- Form the dough into a ball as best as you can. Cover with cling wrap and refrigerate the dough for 30 minutes.
- Roll the dough out, be patient as this takes a bit of time. Roll the dough until it's 1/4" in thickness.
- Use cookie cutters to cut the dough into shapes.
- Place the shortbread cookies on a baking pan (ungreased). Prick the cookies with a fork. Bake shortbread cookies for 15-18 minutes at 300 degrees F. When the cookies are finished, they should be light, white colored. If the edges have begun to turn brown, they are overbaked.
- Cool on the baking pan for 5 minutes, then gently place them on a cooling rack.
- Store cookies in an airtight container for up to 4 weeks.
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