Shortbread Pastries Recipes

MASTER SHORTBREAD RECIPE

Steps:

• Use an electric mixer on low speed to combine the butter and sugar, about 30 seconds. Keeping the speed on low, beat in the egg yolk, then the flour, cornstarch and salt, until the mixture barely holds together. Don't overbeat.
• To make shapes, form the dough into a ball, wrap in plastic and freeze or refrigerate for at least 30 minutes, until firm. Roll it out on a lightly floured surface until it is 1/4 inch thick. Cut into any shapes you like, then put the cookies on an ungreased baking sheet. Chill for at least 1 hour. Alternatively, shape the dough into a round, triangular or rectangular log and refrigerate or freeze until firm, at least 30 minutes. Slice 1/4-inch cookies and put on the baking sheet.
• Heat the oven to 275. Bake the cookies until just firm but still quite tender and not at all brown, about 30 minutes. Cool for a minute on the sheet before using a spatula to transfer the cookies to a rack to finish cooling.

SHORTBREAD CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
• Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

SHORTBREAD

Steps:

• In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill. , Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool.

SHORTBREAD, 10 WAYS

Steps:

• Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

SHORTBREAD BISCUITS

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.

SHORTBREAD PASTRY

Steps:

• mix flour salt and confectioners sugar in a large bowl.
• work in cold butter with a pastry blender, two forks or food processor, until a soft dough is formed, should resemble course oatmeal.
• hand press into your pie dish or tart tray. use a spoon to make a smoother texture.
• place in freezer for 15 minuets.
• must be pre-baked for 20 minuets at 425 degrees before filling.
• bake additional recommended time for your pie fill.

SHORTBREAD PASTRIES

Steps:

• Mix sugar and butter together until smooth. Add egg yolks and finally add in the flour without excessively mixing or kneading. Chill for 2 hours.
• Roll out to 1/2-inch depth and cut into 2-inch circles.
• Preheat oven to 320 degrees F.
• Place on a greased and floured baking tray and cook for 15 minutes until light brown. Allow to cool before moving.
• Serve warm with preferred topping.

SHORTBREAD PASTRY

Steps:

• The ingredients need to be cold before you start.
• Place the flour in a bowl with a little salt, to taste.
• Then throw in the butter and use your fingertips to rub it into the flour until you get a crumbly, sand-like texture.
• Mix in the egg yolk and egg, just until they are both incorporated.
• At this point the dough will be wet and difficult to roll out.
• Lay some clingfilm on your counter and place the dough on top.
• Cover with more clingfilm.
• Roll lightly to flatten, then leave to rest in the fridge for at least one hour.
• Shape as desired, then cook at 150 C or 300 F until golden.
• For a round shortbread using all the dough, this will probably take about 30 minutes.