Real English Shortbread Or 123 Shortbread Recipes

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BEST TRADITIONAL SHORTBREAD RECIPE



Best Traditional Shortbread Recipe image

The secret of shortbread's buttery crumb lies in its simplicity. This traditional shortbread recipe is a simple blend of butter, sugar, and flour resulting in a taste far more than the sum of its parts. Ted Lasso worthy!

Provided by Kathleen Pope

Categories     Cookies

Time 2h50m

Number Of Ingredients 7

2 sticks (½ pound unsalted butter, softened (you may use salted butter, but omit the salt))
[½ cup sugar (I use all natural pure cane sugar, white or bakers sugar may be substituted])
[1 tsp vanilla]
[2 cups all-purpose flour]
[¼ cup cornstarch (I use a non-GMO cornstarch])
⅛ tsp salt
all natural or sanding sugar for sprinkling (optional)

Steps:

  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well about 2-3 minutes. Stir in vanilla.
  • Combine flour, cornstarch, and salt whisking to mix; gradually add to butter mixture, beating at low speed after each addition. (Mixture will be stiff and may be crumbly)
  • Turn dough onto a lightly floured surface; knead lightly 8-10 times.
  • Press dough into an un-greased 11x7 or 9x9 pan (if doubling, use a 15x10 in jellyroll pan, parchment lined if desired for easier removal).
  • Prick dough at 1-inch intervals with a fork, and score (cut) into 2 ½ x 1 inch bars. Cover and chill for at least 2 hours. Make sure to chill, this will firm the butterfat back up allow for that delectable light, crisp crumb you get with Scottish Shortbread. If desired, sprinkle with all natural sugar or sanding sugar before baking.
  • Bake at 325F degrees for 35 minutes, until set and lightly browned. Cool in pan on a wire rack 5 minutes; cut shortbread into bars using previously scored lines. Cool completely before removing from pan. Store in airtight container at room temperature up to 1 week, or freeze up to 6 months. This recipe easily doubles!

Nutrition Facts : ServingSize 1 ounces, Calories 102 kcal, Carbohydrate 11 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 10 mg, Sugar 3 g, UnsaturatedFat 2 g

REAL ENGLISH SHORTBREAD OR 123 SHORTBREAD



Real English Shortbread or 123 Shortbread image

Its as easy as 123 and is absolutley the best shortbread recipe around. This recipe was given to my grandmother from an old English lady and Im so glad she passed it down to me.

Provided by Myacooks

Categories     Winter

Time 25m

Yield 24 cookies, 4-6 serving(s)

Number Of Ingredients 3

1 cup sugar
2 cups butter
3 cups white flour

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.

ENGLISH SHORTBREAD



English Shortbread image

I've been making this shortbread for years. It's easy and quick to make, with only three ingredients. when I serve it at gatherings, someone always requests the recipe!

Provided by truebrit

Categories     Bar Cookie

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5

1 cup butter, plus (no substitutes)
2 tablespoons butter
1/2 cup sugar
3 cups all-purpose flour
1 teaspoon sugar, for sprinkling (optional)

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.

TRADITIONAL ENGLISH SHORTBREADS



Traditional English Shortbreads image

From the heart of Scotland, these sugary treats have become the centre of the British culture. These Biscuits are perfect to bake with children and are a simple treat to start you baking.

Provided by British Bakery

Time 25m

Yield Makes 6-10 Shortbread's

Number Of Ingredients 0

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).

SCOTTISH SHORTBREAD



Scottish Shortbread image

Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and-as with most of my favorite recipes-she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. -Rose Mabee, Selkirk, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 3

2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour

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.

Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CLASSIC SHORTBREAD 101



Classic Shortbread 101 image

Long ago, a Scottish baker turned elemental ingredients into shortbread. For the modern cook, the master recipe is open to endless variations.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 8 wedges

Number Of Ingredients 4

2 cups all-purpose flour
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, softened, plus more for pan
3/4 cup confectioners' sugar

Steps:

  • Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
  • Reduce speed to low. Add flour mixture all at once; mix until just combined.
  • Butter a 10-inch round springform or cake pan. Using plastic wrap, press dough evenly into pan. With plastic on dough, refrigerate 20 minutes.
  • Cut dough into 8 wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
  • Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Can be stored in an airtight container up to 2 weeks.

SCOTTISH SHORTBREAD III



Scottish Shortbread III image

My mother is from Scotland and this is her authentic Scottish shortbread recipe. It makes bars, not cookies!

Provided by Lesley Lombardo

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 1h15m

Yield 36

Number Of Ingredients 3

1 pound unsalted butter
5 cups all-purpose flour
1 cup white sugar

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
  • Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
  • Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 18.8 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 1.7 mg, Sugar 5.6 g

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