British Shortbread Recipes

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
• Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
• Press dough into the prepared pan. Prick all over with a fork.
• Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
• Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
• Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.

REAL ENGLISH SHORTBREAD OR 123 SHORTBREAD

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.

SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

ENGLISH SHORTBREAD

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.

BRITISH'S SHORTBREAD

Steps:

• sieve the flour .
• mix the butter with the sugar - until it becomes more of a creamy color.
• gently add the flower to the sugar and butter mixture. Once you are unable to mix together with a spoon, start to mix with your hands to form a dough ball. Once done, start to seperate into 12 seperate dough balls. Take 2 baking trays and flatten the dough balls into circular shapes (or whatever shape you wish just as long as they are around 1cm in depth and about 5cm accross).
• Place in the over at 190C for about 20 minutes (or until golden brown). Leave to stand until cool.

SHORTBREAD

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.

TRADITIONAL ENGLISH SHORTBREADS

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).