Collection (10) Shortbread
ANGELA :o)
SHORTBREAD COOKIES
Shortbread
Chocolate Toffee Shortbread
SHORTBREAD SPRITZER COOKIES
BROWN-SUGAR SHORTBREAD COOKIES
Butter Cookies
Whipped Shortbread Cookies
Scottish Shortbread
Irish Shortbread
8 oz Butter
4 oz Caster sugar
8 oz Plain flour
2 oz Cornflour
Cream butter and sugar. Add flour and cornflour. Cut into squares or
into rounds and bake in a slow oven until done.
SHORTBREAD COOKIES
1 pound unsalted butter, softened
1 cup superfine sugar
1/2 teaspoon salt
4 cups all-purpose flour
In the bowl of a stand mixer, using the flat beater attachment, or in a mixing
bowl, using a hand-held mixer, beat the butter until light and fluffy, about 3
minutes. Beat in the sugar until thoroughly blended, about 2 minutes. Blend the
salt into the flour, and add the flour to the butter mixture in 4 additions,
scraping down the sides of the bowl with a rubber spatula after each addition.
Mix for 1 to 2 minutes longer, until the dough is smooth and soft. Lightly flour
a jelly-roll pan or a 10- by 15-inch cookie sheet. Pat and roll the dough out in
the pan to a thickness of 3/8 inch. It will almost fill the pan. Use a ruler and
a sharp knife to score pieces that are 1 inch wide and 2 1/2 inches long,
cutting 10 across a short side and 6 down. Use a fork to pierce each piece 3
times on the diagonal. Cover the dough with plastic wrap and refrigerate for at
least 1 hour. Position the racks in the upper and lower thirds of the oven and
preheat to 325 degrees F. Line two baking sheets with parchment paper. Cut the
chilled shortbread through the lines and transfer to the lined baking pans,
leaving 1 inch space between them. Place the baking sheets in the oven, reduce
the oven temperature to 300 degrees F, and bake for 30 minutes. Turn the pans
around and switch their positions, and bake 10 to 15 minutes longer, until the
shortbread is light golden on the bottom and sand-colored on top. Transfer the
baking sheets to racks to cool. The shortbread will keep for 5 days in a
well-covered container at room temperature.
Shortbread
350 g Plain flour (12 oz)
170 g Butter (6 oz)
50 g Granulated sugar (2 oz)
4 Tbsp Milk
Sift the flour into a bowl and stir in the sugar. Gently heat the butter and
milk together and as soon as the butter has melted stir the liquid into the
flour to make a soft but not sticky dough. Turn it onto a floured surface and
knead it lightly. Divide the dough in half then roll the halves out directly
onto a baking tray into 9-inch rounds using a large plate as a guide. Flute the
edges. Cut out a 2-inch circle from the centre but leave it in place. Divide
the outer ring into eight, keeping the inner circle whole. Sprinkle with
granulated sugar and bake at 180 C (350 F) for about 30 minutes or until golden
brown and crisp.
Title: Chocolate Toffee Shortbread
175 g Butter (6 oz)
175 g Granulated sugar (6 oz)
225 g Plain flour (8 oz)
60 g Cornflour (cornstarch) (2oz)
1 tsp Baking powder
MMMMM-----------------------------CARAMEL----------------------------------
175 g Granulated sugar (6 oz)
175 g Butter (6 oz)
450 g Condensed milk (15 oz)
1 Tbsp Syrup
Few drops of vanilla extract
MMMMM----------------------------TO FINISH---------------------------------
175 g Dark plain (semisweet)
-- chocolate
Shortbread
Cream together the butter and sugar, beating very well. Sift together the flour,
cornflour and baking powder and beat into the butter and sugar. Spread the
mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1 to 2 in) deep
and smooth even. Bake in a preheated oven, 180 C (350 F) for 20 minutes (or
until golden brown). Take the tin out of the oven and set aside to cool for 10
minutes while you make the caramel.
Caramel
Put all the ingredients for the caramel - except the vanilla - into a saucepan.
Over a moderate heat, stir until the butter has melted and the sugar dissolved
completely. Then bring the mixture to the boil and boil for 5 to 7 minutes.
Take the pan off the heat, stir in the vanilla and continue stirring for 2-3
minutes to cool it slightly. Then pour it over the shortbread. Leave to cool
completely. To finish, melt the chocolate over hot water (no overheat !!) and
pour it over the caramel layer. When it is cool, mark into squares with a
sharp knife (makes 12 - 16). Store in airtight container.
SHORTBREAD SPRITZER COOKIES
1 1/2 cup butter (3 sticks), softened
4 cup flour
1 cup sugar
1 tsp baking powder
1 tsp. vanilla
1/2 tsp. almond flavoring
1 egg
2 Tbsp milk
(food coloring - optional)
(decors or colored sugar or chopped nuts - optional)
Preheat oven to 400 degrees. Cream butter and sugar till fluffy; add
flavorings, egg, and milk and stir till well mixed. If you wish to color the
dough, add color now and mix well. Sift or mix flour and baking powder
together, then add to dough (this is more easily done in two or three parts),
mix with hands if necessary. Dough will be very stiff. Push dough into
spritzer gun and press shapes onto ungreased cookie sheet. You can press decors
into the cookies before baking. Bake at 400 degrees for 6 minutes, no longer!
This is a rich cookie but holds its shape well and does not need to be
refrigerated before shaping.
BROWN-SUGAR SHORTBREAD COOKIES
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 cups all purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon ground cinnamon
Preheat oven to 3250F. Lightly butter 9-inch-diameter springform pan. Using
electric mixer, beat 1 cup butter in large bowl until light and fluffy. Add
brown sugar and beat will. Using rubber spatula, mix flour and salt (do not
overmix). Press dough into prepared pan. Combine 1 tablespoon sugar and cinnamon
in small bowl. Sprinkle cinnamon sugar over dough. Cut into 12 wedges, using
ruler as guide and cutting through dough. Pierce each wedge several times with
toothpick. Bake until shortbread is brown, firm at edges and slightly soft in
center, about 1 hour. Cool shortbread completely in pan on rack. Remove pan
sides. Recut cookies into wedges. (Can be prepared 2 days ahead. Store in
airtight container at room temperature.)
Makes 12.
Butter Cookies
1 cup butter or margarine
4 cups all-purpose flour
2 cups white sugar
3 eggs
Preheat oven to 350 degrees F (180 degrees C). Melt butter over low heat. Remove
from heat and add 2 cups of the flour and the sugar. Beat in the eggs one at a
time until well blended. Slowly mix in the remaining 2 cups of flour. Roll out
the dough on a floured surface to a thickness of 1/4 of an inch. Cut cookies
using cookie cutters and place 1 1/2 inches apart on cookie sheets. Bake for 12
to 15 minutes until brown at the edges. Makes 6 dozen
Whipped Shortbread Cookies
These melt in your mouth. The secret is in the beating.
1 cup butter or margarine
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
12 maraschino cherries
Preheat oven to 350 degrees F (180 degrees C). Combine butter or margarine,
flour and confectioner's sugar and beat for 10 minutes. Drop from teaspoon onto
cookie sheet. Decorate with maraschino cherry pieces. Bake for approximately 17
minutes until bottoms are lightly browned. Makes 3 dozen
Scottish Shortbread
1 cup butter or margarine
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon salt
Preheat oven to 350 degrees F. In a large mixing bowl, cream the butter and the
sugar. Slowly add the flour and salt, mixing well. Roll out dough with a
rolling pin until it is 1/4 inch thick. Cut into desired shape. Place on cookie
sheet and prick with a fork. Bake for 20 to 25 minutes or until light brown at
the edges. Makes 2 dozen
--
ANGELA :o)
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