SHORTBREAD COOKIES
Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle 1/2 of each cookie with just enough chocolate to coat it.
SHORTBREAD
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
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
MELT - IN - YOUR - MOUTH SHORTBREAD
This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.
Provided by Jennifer Wilton
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g
SHORTBREAD, 10 WAYS
Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 24 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 61 milligrams, Sugar 6 grams, TransFat 0 grams
THE BEST SHORTBREAD RECIPE!
A delicious light and buttery shortbread recipe which is as easy as pie to make!!
Provided by tashax3
Time 25m
Yield Makes Slices
Number Of Ingredients 0
Steps:
- Preheat oven, 150 degrees C.
- Cream the butter and sugar.
- Add the plain flour and semolina or cornflour/polenta.
- Mix lightly.
- Press into a buttered 22cm square tin or a 20cm diameter round tin and prick with a fork.
- Bake for 50 minutes.
- Sprinkle with sugar.
- But into squares/slices whilst still hot and allow to cool.
TRUE SCOTTISH SHORTBREAD
When I was a young kid one or other of us in turn occasionally used to be allowed to wreak havoc in the kitchen. I used to make the most mess - but the best cakes! This is a recipe I asked for from the elderly Scottish pastry cook who used to live opposite. She even had me bake it one time in HER kitchen - none of my siblings were so privileged - boy was I was smug about that! She used to bring over some of the most amazing goodies! I have searched and baked and bought, but never found a shortbread recipe that was anything like as good as this. Fortunately my mum found a 'new' copy of her much-spattered cookbook and she gave me her old one which had this recipe manually type-written and stuck into it. Nobody, but nobody!, bakes better shortbread than I occasionally treat myself to (I DO share some of it!) when I bake using this recipe!!! Do try this one - it's just the ultimate! :) Despite the Scots preference for slightly warmed shortbread I strongly urge you to wait until it's fully cold before devouring - not refrigerated cold, but ideally no warmer (or cooler really) than a cool room temperature. The instructions call for some care in the preparation but as I'm passing on the tips as they were given to me when I was between 8 to 10 years old, I'll pass them on to you rather than leave them out. - She felt they were important for best results, and the resulting shortbread proves she knew what she was talking about! The recipe is very simple and robust enough that a child can make it well, but the best results will come from taking extra special care. This recipe doesn't double well either, sadly. Do especially keep that mixture cool and do it by hand not machine - it's only a few minutes of fussing about after all! Sorry to those without a set of kitchen scales, recipes in Europe are almost entirely written by weight.
Provided by Ethan UK
Categories Lunch/Snacks
Time 1h5m
Yield 28-30 Pieces, 28 serving(s)
Number Of Ingredients 4
Steps:
- Sift/sieve the flour into a bowl and add the pinch of salt. Put aside for the moment.
- Make some space in the fridge, if necessary, for the bowl you're about to use in case you quickly need to chill the mixture.
- Using butter, grease the baking tray well and put it aside for the moment. Yield for fingers (much preferred) is around a 7 to 8 inch square. For Petticoat Tails it will yield a chunky 8 inch circle.
- Pre-heat the oven (Gas Mark 3 (325F / 165C degrees)).
- Put the butter (if using unsalted butter then ADD a pinch of salt to it) into a medium-size mixing bowl and mash it with a fork until it is soft and creamy without lumps. But don't let your hand heat warm it so much it starts to get runny. If you do, then put the bowl complete with butter & fork into the fridge for 5 - 10 minutes to cool it, then take it out and mash quickly again until smooth and creamy with no lumps.
- Add the sugar and mix it in well, and quickly.
- Add the salted flour a VERY little at a time - mixing it in with the fork to start with, but do this quickly.
- Knead well (on a very lightly floured surface). I was advised: knead for several minutes, and that the longer you knead, the better the shortbread will be. I usually aim for kneading for anything up to 10 minutes as I was told to, but get fed up after 7 minutes and reckon it can't make THAT much difference! What is very important is: Don't allow the mixture to become too warm from your body heat whilst kneading. If it does, as before, put it into the fridge for a couple of minutes to chill it slightly before resuming. If you do find the need to chill it, as I often do on a hot day, then do knead it for at least a minute or so before rolling it.
- Something I should add despite the copious over-instruction here: I've never owned a rolling pin until a couple of days ago. I don't know if using one will affect the texture, but I always used to pat it down as best I could with my palms.
- Roll the mixture out to shape and size of the tray. For fingers, roll out to about 1/2 inch thick or perhaps even slightly thicker (this sounds awfully thick I know!, but it is important as if you go thinner it will affect the texture, and amazingly, the taste). For petticoat tails it needs to be a little under 1/2 inch thick to yield a chunky circle of about 7 to 8 inches.
- For fingers: prick all over with a fork and put it into baking tray. Do try to use one that can fit exactly, or one that at least three sides of the mixture fit snugly against, as any outer edges that don't butt right up against the sides of a tray tend to get a bit over-baked.
- For petticoat tails: using fork prongs, from the outer edge towards the centre, indent the top about a 1/2 inch all the way round to give it a nice crinkly edge - sort of like the teeth on a cogwheel, then prick all the way round the middle ideally rotating the fork or the pastry (or yourself!) to give a pretty effect when cut. Carefully lift and support the decorated circle and place and fit snugly into the circular baking tray. Score lightly (to about halfway downwards to bottom of the tray) into eight equal segments.
- Bake until golden brown for about 45 minutes at Gas Mark 3 (325F / 165C degrees). Do keep an eye on it! Petticoat tails seem to require a little less baking time. Hard to describe the colour to bake until. From experience I know what colour I'm looking for - you don't really want it to be undercooked, but when it's starting get a bit dark around the edges it's probably beginning to get a bit overdone already. Basically cook until it's just starting to darken round the edges then get it out quick and cool it - I usually place the hot tray on a very cold surface until cool.
- Whilst still quite warm in the tray, mark across and cut into finger-shaped pieces (if not making petticoat tails) - but leave them there in the tray, cut and together until fully cold.
- For petticoat tails it's customary to sprinkle liberally with castor sugar.
- Sorry to be such a pedant about this recipe! I feel a bit like a mother hen clucking about "must do this -- ", "should do that -- " :) But it is worth taking some care over as the resulting shortbread will be so good you'll be hassled to make it much more often by everyone you share the pieces with :).
- SERVING SUGGESTION:.
- Just on its own with a nice cup of tea or coffee, but also scrumptious on a plate with and/or dunked into a generous helping of creamy Cornish Dairy ice-cream and strawberries, jam (jelly) or fresh fruit.
- Personal Note:.
- I live an ultra low-fat, low-sugar (or at least low quantities of sugars at a hit), calorie-controlled lifestyle. (I'm on maintenance these days rather than reduction - I don't think I dare get any leaner or people would worry!).
- Notwithstanding, I still make and eat pieces of this shortbread occasionally despite the fact that there's nothing remotely low fat, low-sugar or low calorie about it. At least there's not much salt!
- You can make substitutions or add essences and flavourings and it'll probably work out fine but it won't be the same shortbread - it won't taste the same, it won't have the same texture, but the efforts you've put into making it (and clearing up afterwards) will have been the same. I reckon it's got to be worth trying it without substitutions first time around - you can always give the pieces that you know are much more than you really should be letting yourself scoff to friends and family who will bless you for it! And you don't NEED to eat them all at once! - they keep well in a biscuit tin or cookie jar in a cool, dark place for quite a long time (given half a chance!). I guess you could probably freeze them too (if enough left!).
- ADDITIONS SUGGESTIONS:.
- Occasionally just for a change, right near the end of kneading I have added glace cherries, or occasionally sultanas or raisins, sometimes with and sometimes without cinnamon. Cherries worked ok, but wasn't crazy about the fruit. You could even split the kneaded mixture in two and do half plain and half with extra stuff then nudge them together in the baking tray for baking. I've never tried dessicated/flakes coconut or chunky milk/dark chocolate chips or crystallized (candied) ginger pieces perhaps with a bit of ground ginger in with the mix though I've often been tempted to - do let me know how they turn out if you do!
- I do know that dipping the tops from above at an angle into good quality melted real chocolate (not baking chocolate) so that the bottom remains uncoated and only half of the top is coated then leaving to cool (that's the tough bit!) is absolute heaven on earth in the eating. It also occurred to me while choco-dunking one time to add some dessicated coconut into the chocolate first - but I didn't have any - bet it's nice though!
- Do enjoy and best wishes from England - and Scotland!
More about "the very best shortbread recipes"
HERE'S THE SECRET TO THE BEST SHORTBREAD | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 4 mins
JAMIE OLIVER'S THE BEST SHORTBREAD IN THE WORLD RECIPE
From oprah.com
OUR VERY BEST SHORTBREAD COOKIE RECIPES | MARTHA STEWART
From marthastewart.com
24 BEST SHORTBREAD COOKIE RECIPES | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
BEST SHORTBREAD BAKE OFF - THE PANCAKE PRINCESS
From thepancakeprincess.com
SHORTBREAD COOKIES - SUGAR SPUN RUN
From sugarspunrun.com
THE BEST SHORTBREAD RECIPE - THERESCIPES.INFO
From therecipes.info
12 BEST SHORTBREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE PERFECT WHIPPED SHORTBREAD - THE KITCHEN MAGPIE
From thekitchenmagpie.com
16 SHORTBREAD RECIPES EVERY BAKER HAS TO TRY | TASTE OF …
THE VERY BEST SHORTBREAD | BERRIES RECIPES, MARY BERRY RECIPE, …
From pinterest.ca
BEST SHORTBREAD EVER: AN OLD-TIME RECIPE | FOOD | CBC PARENTS
From cbc.ca
23 BUTTERY AND DELICIOUS SHORTBREAD COOKIES | CHATELAINE
From chatelaine.com
BEST TRADITIONAL SHORTBREAD RECIPE (EVER!) • THE FRESH COOKY
From thefreshcooky.com
EASIEST SHORTBREAD RECIPE - THERESCIPES.INFO
From therecipes.info
EASY SCOTTISH SHORTBREAD RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
MELT IN YOUR MOUTH SHORTBREAD COOKIES - THE ENDLESS MEAL®
From theendlessmeal.com
THE VERY BEST SHORTBREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST SHORTBREAD COOKIES RECIPE - HOW TO MAKE SHORTBREAD …
From delish.com
PERFECT BUTTERY SHORTBREAD COOKIES - INSPIRED TASTE
From inspiredtaste.net
BEST SHORTBREAD EVER, AN OLD-TIME RECIPE - GET INVOLVED
From pc.gc.ca
THE BEST BUTTERY SHORTBREAD RECIPES THAT’LL MELT IN YOUR …
From foodnetwork.ca
THE QUEEN'S PERSONAL CHEF HAS REVEALED HER FAVOURITE SHORTBREAD …
From goodto.com
TRADITIONAL SCOTTISH SHORTBREAD - THE DARING GOURMET
From daringgourmet.com
THE BEST SHORTBREAD RECIPE - LIANA'S KITCHEN
From lianaskitchen.co.uk
BEST SHORTBREAD COOKIE RECIPE EVER! - FOODIE CHICKS RULE
From foodiechicksrule.com
SHORTBREAD COOKIES RECIPE - PREPPY KITCHEN
From preppykitchen.com
TRADITIONAL ALL-BUTTER SCOTTISH SHORTBREAD RECIPE
From thespruceeats.com
PECAN SHORTBREAD COOKIES | THE RECIPE CRITIC
From therecipecritic.com
THE VERY BEST SHORTBREAD
From thehappyfoodie.co.uk
EASY TO MAKE A TRADITIONAL SHORTBREAD RECIPE - THE SIMPLER KITCHEN
From thesimplerkitchen.com
BEST SHORTBREAD RECIPE • THE FRESH COOKY
From thefreshcooky.com
SHORTBREAD COOKIES RECIPE - COOKING CLASSY
From cookingclassy.com
BEST SHORTBREAD IN THE WORLD RECIPE - SERIOUS EATS
From seriouseats.com
THE VERY BEST SHORTBREAD | BERRIES RECIPES, BRITISH BAKING SHOW …
From pinterest.ca
BEST SHORTBREAD COOKIES {3 INGREDIENTS} - CAKEWHIZ
From cakewhiz.com
10 BEST SHORTBREAD RECIPES - COOK.ME RECIPES
From cook.me
THE BEST STRAWBERRY DESSERT RECIPES THAT ARE EASY TO MAKE THIS …
From telegraph.co.uk
THE FAMOUS 3 INGREDIENT SHORTBREAD RECIPE - BAKE PLAY SMILE
From bakeplaysmile.com
THE VERY BEST SHORTBREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE BEST EASY SHORTBREAD RECIPE - IT'S ALWAYS AUTUMN
From itsalwaysautumn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search