Shortbreads Food

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SUPER-EASY SHORTBREAD (3 INGREDIENTS)



Super-Easy Shortbread (3 Ingredients) image

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

1 cup butter, softened
1/2 cup sugar
2 1/2 cups flour

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



Shortbread image

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

¼ cup white sugar
½ cup unsalted butter
1 cup all-purpose flour
⅓ cup white rice flour

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

CLASSIC SHORTBREAD



Classic Shortbread image

This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield 36 bars

Number Of Ingredients 5

3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour (see Cook's Note)
6 tablespoons cornstarch
1/4 teaspoon fine salt
3/4 cup granulated sugar

Steps:

  • Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
  • Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
  • Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
  • Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.

SHORTBREAD



Shortbread image

Make and share this Shortbread recipe from Food.com.

Provided by MizzNezz

Categories     Bar Cookie

Time 40m

Yield 48 shortbreads

Number Of Ingredients 3

4 cups flour
1 cup sugar
1 lb cold butter (no subs)

Steps:

  • In lg bowl, combine flour and sugar.
  • Cut in butter until you have a fine crumbly mixture.
  • Knead dough until smooth, about 7-8 minutes.
  • Pat dough into ungreased 15x10 pan.
  • Pierce with fork all over.
  • Bake at 325* for 25 minutes, until light brown.
  • While warm, cut into squares.

Nutrition Facts : Calories 121.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 67.8, Carbohydrate 12.1, Fiber 0.3, Sugar 4.2, Protein 1.2

MAPLE BACON SHORTBREAD COOKIES



Maple Bacon Shortbread Cookies image

I loved this maple bacon cookies so much I begged the bakery for the recipe.

Time 32m

Number Of Ingredients 6

8 strips bacon
1/4 cup pure maple syrup
1 1/2 cups unsalted butter, softened
1 cup icing sugar
1 tsp vanilla
2 2/3 cups all-purpose flour

Steps:

  • Maple Bacon1. In a frying pan over medium heat, cook 8 pieces of bacon until medium-well done (not crispy) and drain on paper towels.2. Chop bacon finely and add back to frying pan over medium heat. Continue to cook and stir the bacon until crispy.3. Turn the heat to low and add slowly 1/4 cup of pure maple syrup. Stir constantly and continue cooking another 5 to 10 minutes until nice and crispy.4. Transfer onto paper towel to cool.Shortbread Base 1. Preheat oven to 325F2. In a mixer, cream together butter, icing sugar and vanilla until light and fluffy.3. On low speed gradually add the flour until blended thoroughly.4. Knead cooled maple bacon into cookie dough.5. Scoop the desired size on parchment lined cookie sheets, flatten slightly.6. Bake at 325 F until lightly browned on the edges, 12-15 minutes depending on how large and thick the cookies are.

Nutrition Facts : Calories 263 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 89 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

SHORTBREAD BISCUITS



Shortbread biscuits image

Make these moreish shortbread biscuits using just three ingredients. They're wonderfully crumbly and go perfectly with a cup of tea for a mid-morning treat

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 35m

Yield Makes 20 biscuits

Number Of Ingredients 3

150g plain flour, plus extra for dusting
100g butter, chilled and cubed
50g caster sugar, plus 1 tbsp for sprinkling

Steps:

  • Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
  • On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
  • Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.

Nutrition Facts : Calories 79 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

SHORTBREAD COOKIES



Shortbread Cookies image

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

250g / 8 oz salted butter, softened (2 x US sticks, 1 cup) (or unsalted + ¼ tsp salt)
3/4 cup (90g) icing sugar (powdered sugar) ((Note 2))
2 cups (300g) plain / all purpose flour

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

SHORTBREAD COOKIES



Shortbread Cookies image

Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 cookies

Number Of Ingredients 6

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.



 image

These 4 ingredient whipped shortbread cookies are made with cornstarch, melt-in-your-mouth and are quick and easy! These Christmas cookies are a perfect addition to your holiday cookie tray.

Provided by Terri Gilson

Categories     Dessert

Time 25m

Number Of Ingredients 5

3 cups unsalted butter (softened)
1-1/2 cups confectioners' sugar or powdered sugar (referred to as 'icing sugar' in Canada, sifted)
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
Nonpareils and/or halved candied cherries (optional)

Steps:

  • Preheat oven to 300 degrees F (148 degrees C)
  • In the bowl of a stand mixer with the paddle attachment, (or in a large bowl) cream butter and icing sugar until light and fluffy (you can use an electric hand mixer, but it's not ideal).
  • Gradually add flour and cornstarch, beating on medium high speed, until well blended.
  • With hands lightly dusted with additional cornstarch, roll cookie dough into 1 inch. balls (or use a small cookie scoop)
  • Place 1 inch. apart on ungreased baking sheet.
  • Press lightly with floured tines of a fork.
  • Add nonpareils and/or cherry halves, if desired to the top of the cookies.
  • Baking time: Bake at 300° for 20-22 minutes or until bottoms are lightly browned.
  • Cool for 5 minutes before moving from pans to wire racks to continue cooling. *If you try to move them too early, they will fall apart.

Nutrition Facts : Calories 174 kcal, Carbohydrate 9 g, Protein 1 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 135 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SHORTBREAD



Shortbread image

Try making these easy, buttery shortbread biscuits for an afternoon activity with the kids. This recipe also works with chocolate chips or orange zest added the shortbread dough.

Provided by BBC Food

Categories     Cakes and baking

Yield Makes 20-24 shortbread

Number Of Ingredients 3

125g/4oz unsalted butter, softened
55g/2oz caster sugar, plus extra to finish
180g/6oz plain flour

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5.
  • Beat the butter and the sugar together until smooth.
  • Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
  • Cut into shortbread rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
  • Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

CLASSIC SHORTBREAD



Classic Shortbread image

Our basic butter shortbread is made with only three ingredients. Roll the dough and cut into square or round shapes or pat the dough into a baking pan.

Provided by Diana Rattray

Categories     Dessert

Time 1h38m

Number Of Ingredients 4

8 ounces butter (softened)
3 1/2 ounces granulated sugar
9 ounces all-purpose flour
Optional: Powdered sugar for dusting

Steps:

  • Remove from the oven and immediately cut into squares or rectangles. Cool completely before removing from pan. If using, dust with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 98 kcal, Carbohydrate 10 g, Cholesterol 16 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, Sodium 49 mg, Sugar 3 g, Fat 6 g, ServingSize 36 cookies, UnsaturatedFat 0 g

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Food Recipes. Homemade Shortbread Recipe . TOPICS: Recipe. Homemade shortbread is popular and a very easy recipe to follow. Most families will stock up on shortbread for the Christmas holidays. There are variations today, for example, adding chocolate chips or orange juice and zest. But I have recreated an original recipe here just the way I learned to …
From yourirish.com


BEST THE BEST BUTTERY SHORTBREAD RECIPES THAT'LL MELT IN ...
Almond Shortbreads. This tender pan shortbread gets a double shot of nuttiness with both almond extract and whole almonds. For an elegant finish, use a fluted pan. Get The Recipe. ADVERTISEMENT. 7 / 9. Keto Almond Shortbread Cookies. These keto-friendly and gluten-free cookies are made with almond extract, sliced almonds and almond flour, giving …
From foodnetwork.ca


LOWREY HANDCRAFTED SHORTBREAD BISCUIT - LOWREY FOODS
Handcrafted Lowrey Shortbread Biscuit, reprised an old family recipe, using all natural, quality ingredients hand crafted a light luxuriant Shortbread. Click to …
From lowreyfoods.com


SAVOURY CHEESE SHORTBREADS – PROVISIONS FOOD COMPANY
Shop online at PROVISIONS FOOD COMPANY for delicious, all-natural Cheese & Charcuterie Companions, Savoury & Sweet Shortbreads, Popcorn & Seasonings, and Fruit-First Jams. Everything we make is crafted by hand in small batches in Beamsville, Ontario, Canada.
From provisionsfoodcompany.com


COOKIE JARS – PROVISIONS FOOD COMPANY
Shop online at PROVISIONS FOOD COMPANY for delicious, all-natural Cheese & Charcuterie Companions, Savoury & Sweet Shortbreads, Popcorn & Seasonings, and Fruit-First Jams. Everything we make is crafted by hand in small batches in Beamsville, Ontario, Canada.
From provisionsfoodcompany.com


SHORTBREAD | GOOD EATS - FANDOM
Shortbread is a type of biscuit which is traditionally made from one part white sugar, two parts butter, and three parts oatmeal flour. The use of plain white (wheat) flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture. Shortbread is so named because of its crumbly texture (from an old meaning of the word …
From goodeats.fandom.com


SHORTBREAD COOKIE RECIPES | ALLRECIPES
Spoon bread is comfort food perfection — it's irresistibly soft, moist, and carbohydrate-laden enough to elicit a nice warm nap. It stands at a crossroads between cornbread and casserole: soft yet gritty, subliminally salty and sweet. Best known a Southern side (and possibly Native American in origin), spoon bread is gaining popularity at holiday feasts. These spoon bread …
From allrecipes.com


CLASSIC WHIPPED SHORTBREAD - CANADIAN LIVING
In large bowl, beat butter until smooth. Beat in icing sugar until very fluffy and pale yellow, about 3 minutes. Beat in vanilla. In separate bowl, whisk together flour, cornstarch and salt; stir into butter mixture in 3 additions to form soft dough. Drop by 1 tbsp, 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets.
From canadianliving.com


SHORTBREAD RECIPES | TESCO REAL FOOD
Manchego and chilli shortbreads. If you're struggling to think of gift ideas for friends and family, these spicy shortbreads make the perfect present for any cheese lover. Rating: 45 out of 5 (45 ratings) Rosemary shortbreads with lemon icing. Put a twist on classic buttery shortbread with fragrant rosemary and a drizzle of lemon icing for an elegant afternoon tea treat. Using self …
From realfood.tesco.com


CRANBERRY AND ORANGE SHORTBREADS | CBC LIFE
Preparation. Shortbread: Heat the oven to 350 F, and line two baking sheets with parchment paper. Beat together the butter, icing sugar and orange zest in a large bowl until smooth. In a medium ...
From cbc.ca


SHORTBREAD - HOUSE & HOME - HOUSE & HOME
Food Toffee Pecan Dark Chocolate Shortbread. This shortbread is very buttery and is baked in a mould. Roselle uses round silicone moulds that are about 6.5 cm wide and 1.5 cm deep. If you have a similar mould, you can make individual round shortbreads using lightly flattened 2.5 cm balls of dough (bake for 12 to…
From houseandhome.com


PROVISIONS FOOD COMPANY - GOURMET SHORTBREADS (SWEET AND ...
Provisions Food Company - Gourmet Shortbreads (Sweet and Savoury) - Cheddar & Thyme is backordered and will ship as soon as it is back in stock. Made in Beamsville, Ontario. Double Ginger Shortbreads- Crystallized and ground ginger bring amazing flavour and warmth to this classic, buttery shortbread. Sold in our adorable new cookie jar! Ingredients: Flour, Butter, …
From caledonroots.ca


BEST SHORTBREAD RECIPES - GOOD ... - GOOD HOUSEKEEPING
Best brownie recipes. Best cupcake recipes. Banoffee pie. 2 of 5. Strawberry shortbread stack. With compliments to the chef; a patisserie-style dessert for a dinner party. Recipe: Strawberry ...
From goodhousekeeping.com


CHOCOLATE NUT SHORTBREAD RECIPE & VIDEO - JOYOFBAKING.COM
G ently press the chopped nuts and chocolate into the shortbread. Bake for about 30 to 35 minutes or until nicely browned (biscuit color). Place on a wire rack and allow the shortbread to cool completely before removing from pan. Then place the shortbread on a cutting board and cut into 12 wedges. Store in an airtight container or the ...
From joyofbaking.com


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