Shortbread Pastry Recipes

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BASIC SHORTCRUST PASTRY



Basic shortcrust pastry image

Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold

Provided by Good Food team

Categories     Dessert, Main course, Side dish, Vegetable

Time 10m

Yield 325g

Number Of Ingredients 3

225g plain flour
100g butter, diced
pinch salt

Steps:

  • Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  • Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
  • Knead the dough briefly and gently on a floured surface.
  • Wrap in cling film and chill while preparing the filling.

Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

BASIC SHORT-CRUST PASTRY



Basic Short-Crust Pastry image

Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you're ready to bake.

Provided by David Tanis

Categories     side dish

Time 10m

Yield One 9 and 1/2-inch tart crust

Number Of Ingredients 4

145 grams all-purpose flour (about 1 cup)
1/2 teaspoon kosher salt
1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces
3 tablespoons ice water

Steps:

  • Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
  • Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
  • To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
  • Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 28 grams, Carbohydrate 95 grams, Fat 93 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 58 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 4 grams

SHORTBREAD PASTRY



Shortbread Pastry image

incredibly easy shortbread pastry i haven't been able to find others like it easily, soft buttery pastry works well with fruit pies and tarts, my favourite, strawberry! enjoy

Provided by cannabiskissez420

Categories     Dessert

Time 30m

Yield 1 pie

Number Of Ingredients 4

1 cup flour
1/3 cup confectioners' sugar
1/8 teaspoon salt
1/2 cup unsalted butter

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 CRUST



Shortbread Crust image

Simple and easy shortbread crust you'll love. Especially wonderful if your planning to make a peach pie.

Provided by Silly Rabbit

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 30m

Yield 8

Number Of Ingredients 4

1 cup butter
½ cup confectioners' sugar
2 cups all-purpose flour
¼ teaspoon baking powder

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.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 31.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 14.6 g, Sodium 179.4 mg, Sugar 7.8 g

SHORTBREAD PASTRIES



Shortbread Pastries image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 3 dozen

Number Of Ingredients 4

1 3/4 cups castor sugar
3 1/2 cups butter
2 egg yolks
8 3/4 cups all-purpose flour

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



Shortbread Pastry image

Make and share this Shortbread Pastry recipe from Food.com.

Provided by Sackville

Categories     Scottish

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

200 g plain flour
300 g cold unsalted butter, cubed
1 egg yolk
1 whole egg
salt

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.

Nutrition Facts : Calories 396.9, Fat 31.8, SaturatedFat 19.7, Cholesterol 127.5, Sodium 13.4, Carbohydrate 24, Fiber 0.8, Sugar 0.2, Protein 4.5

TINY SHORTBREAD TARTS



Tiny Shortbread Tarts image

Says field editor Kim Marie Van Rheenen of Mendota, Illinois, "These tasty little tarts are nice for a family, kids love having their own tiny pies. For company, I use a variety of fillings and arrange them on a pretty platter."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 4

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 can (21 ounces) raspberry, cherry or strawberry pie filling

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 114mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

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

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