shortbread recipe

thriftlady_2

Budgeting_mum wrote: »

You can get a 500g block of proper butter from Waitrose for 1.65 which is a pretty good price. Some supermarkets sell an own brand but when you read the ingredients it includes buttermilk amongst other things you don't expect to be there.

That's the one I buy, it's English butter too which I like as I like to support our dairy farmers.

Definitely make shortbread with butter. You're missing the point if you don't.

Shortbread with butter has 3 ingredients.

Shortbread with marge has flour, sugar and these;
Vegetable Oils, Water, Salt, Buttermilk, Emulsifiers: Mono- and Di-glycerides of Fatty Acids, Flavourings, Vitamin E, Citric Acid, Preservative: Potassium sorbate, Colour: Beta-Carotene, Vitamins A & D.

The vitamins are already in the butter btw;)

Budgeting_mum

Very good point. Very well made.

Shortbread HAS to be made with butter.

I agree and always steer clear of so-called cheap butters which are NOT butter. In fact, they are over-priced when you consider what you get for your money.

:T

kinkyjinks

Guapa1 wrote: »

If you have the ingredients to hand please try this recipe



Another point, in my opinion butter has to be used for shortbread, I tried with with margarine and it wasn't the same at all.

Thank you so much for this recipe. I used to make this same recipe when I was a chef but I used cups instead of proper weights. Never wrote it down and thought it would stay in my head forever but after not making it for 3 years I forgot it .
It is the lightest, crumbliest shortbread I've ever made.

Totally agree with the butter point, marg is good for cakes and biscuits but I think shortbread needs butter.

SusanC_2

Budgeting_mum wrote: »

Don't buy your shortbread anymore - make it. I always thought it was difficult but it's not. It's cheap, quick, easy, and so much nicer than shop bought. Really nice winter warmer with a cuppa looking out at the snow.

I agree - it is totally worth making it. I made shortbread rounds as part of some christmas presents. It came out at 50p per 340g round and some people raved about it. Definitely agree about the butter though - I'd never been able to get it to work previously as I'd always used margerine.

newleaf

HM Shortbread - yummm! Always use butter, dredge with caster sugar as soon as it comes out of the oven, leave to cool and scoff!
(I once made Mr newleaf some shortbread, cut with 2 sizes of heart shaped cutters, wrapped up in a nice doyley lined box for Valentines day )

StrawberryYogurt

I am soooo sorry, but by "dredge" do you mean, sprinkle over the top of?

I am a newbie cook! Everything use to come out of a box

LondonDreamer

Thanks for the recipe. I had half a pack of real butter left from Christmas baking (usually use dairy free "butter" for myself) so popped this in the oven along with dinner. DH has already scoffed about six pieces, had to hide the rest as I want to take it when we see friends tomorrow.

mineallmine

I have some butter to use up, so thanks for the recipe!

aliadds

StrawberryYogurt wrote: »

I am soooo sorry, but by "dredge" do you mean, sprinkle over the top of?

I am a newbie cook! Everything use to come out of a box

Yes Strawberry Yoghurt.....dredge is the same as sprinkle.

A dredger is a container with a sieve on the top which can be used for icing sugar, caster sugar, flour, cocoa etc.

HTH

shelley_crow

Hi, I want to make some shortbread with ds. I've just realised I've got no caster sugar. Would I be able to use normal white sugar? Alternatively, I've only got demerara or icing sugar.

Thanks x