Saffron Shortbread Recipes

SAFFRON SHORTBREAD

Saffron Shortbread image

A quick brush of saffron water and a sprinkle of sugar before baking give this buttery shortbread its crackled top and delicate floral flavor. Paired with a saffron-infused latte, it's a satisfying snack on a chilly fall afternoon.

Provided by Shira Bocar

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 8

Ingredients

1 pinch saffron, crushed (1/8 teaspoon)
1 tablespoon hot water
1 stick unsalted butter, softened, plus more for pan
6 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon granulated sugar

Steps:

Preheat oven to 325°F. Place saffron in a small bowl; add hot water and let stand 20 minutes. Brush an 8-inch round cake pan with butter. In a bowl, beat butter with confectioners' sugar on medium speed until light and fluffy, about 2 minutes. Add 1/2 teaspoon saffron water and vanilla; beat until combined, scraping down sides as needed. Add flour and salt; beat until just combined.
Pat dough evenly into prepared pan; refrigerate until firm, about 20 minutes. Crimp edges with a fork. Cut into 8 wedges with a sharp knife, and dock all over with a skewer or fork. Brush remaining saffron water over top; sprinkle with granulated sugar. Bake until firm and golden around edges, 30 to 35 minutes. Let cool slightly in pan on a wire rack, then turn out of pan, re-slice wedges with a serrated knife, and let cool completely. Shortbread can be stored in an airtight container at room temperature up to 1 week.

SCOTCH SHORTBREAD

Scotch Shortbread image

My best friend in high school's mom made this for me when I had my first overnight stay in a hospital. I loved it so much that I made it whenever I got the chance. When we lived overseas, my mom had to limit the number of times I could make it because butter was so expensive. Now it's part of my Christmas baking. Very rich and good!

Provided by SueSmo79

Categories World Cuisine Recipes European UK and Ireland Scottish

Time 35m

Yield 12

Number Of Ingredients 4

Ingredients

2 ½ cups all-purpose flour
1 cup butter, at room temperature
½ cup white sugar
1 tablespoon white sugar, or as needed

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.

Nutrition Facts : Calories 266.7 calories, Carbohydrate 29.3 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 9.8 g, Sodium 109.5 mg, Sugar 9.4 g

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

Ingredients

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.

SAFFRON SHORTBREAD

Saffron Shortbread image

This shortbread is based on a recipe from Lebanon. They are elegant and rich. From Gourmet Magazine, October 1990.

Provided by Chef Regina V. Smith

Categories Bar Cookie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1/4 teaspoon saffron thread
2 cups all-purpose flour
1 teaspoon double-acting baking powder
2/3 cup white sugar
1 cup unsalted butter, cold and cut into bits
1 teaspoon orange flower water

Steps:

Set a rack over a sauce pan of boiling was. Put the saffron in a saucer on the rack and let the saffron steam for 3 to 4 minutes or until it is brittle. Remove from steam and crumble the saffron.
In a large bowl stir together the flour, the crumbled saffron, baking powder, salt and sugar. Blend the mixture until it resembles a coarse meal. Sprinkle the dough with the orange flower water and blend it well.
Pat the dough into an 8 inch square bakng pan and bake in the lower third of a pre-heated 350F oven for 1 hour, or until it is golden. Cut the shortbread into squares while it is still warm, transfer the squares to a rack, and let them cool.

Nutrition Facts : Calories 382.1, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 64.7, Carbohydrate 40.7, Fiber 0.8, Sugar 16.8, Protein 3.5

FRASER SHORTBREAD

Fraser Shortbread image

This is a Scottish Shortbread that I have created by trial and error. It is a favorite of my family and friends.

Provided by Margaret Fraser

Categories Shortbread Cookies

Yield 60

Number Of Ingredients 5

Ingredients

2 cups butter
3 cups all-purpose flour
3 cups cake flour
1 ½ cups white sugar
½ cup cornstarch

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place butter (not softened) in a large mixing bowl. Add flour, sugar and corn starch. Mix with hands (do not use a mixer) until blended and most of dough is like course cornmeal. It will be very lumpy.
Spread a portion of the dough into the bottom of a glass pie pan and press firmly into the pan. Add dough until the thickness is about 1/2 inch thick.
Place in oven and bake until edges are golden brown. Remove from oven and use a fork to create perforations. Shortbread will break easily when cooled. Remove from pie pan by placing a plate to cover, then flipping over - shortbread will fall out in one piece.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 16.3 g, Cholesterol 16.3 mg, Fat 6.3 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.9 g, Sodium 43.9 mg, Sugar 5 g

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