shortbread recipe

gibson123

cross posting looks like need2bthrifty has a biscuit recipe.

Mrs_Arcanum

gibson123 wrote: »

cross posting looks like need2bthrifty has a biscuit recipe.

Matches my very ancient Good Housekeeping recipe for Shortbread. This always included the extra type of flour.

Phoolgrrrl

I do this

8 ozs (225g) Plain Flour
4 ozs (100g) Cornflour
4 ozs (100g) Icing Sugar
8 ozs (225g) Butter

Rub butter and sugar, add flour and rub. I then roll out and cut shapes. Oven at 180C for 15 mins Sprinkle with sugar while still warm.

I try to work it as little as possible, only roll out once or twice.

Nice light crumbly shortbread. I put mixed peel and spices in at Christmas.

rosie383

Perfect guys. Think the best thing then is to combine all the above advice. So, I will try them out on the family first, make 1 lot with semolina, one with cornflour, and one with neither.
Also, sounds like rounds won't work, so I will take the advice and use a square tin and mark into finger shapes or squares.
What would look better half-dipped in choc? Long or square? I think square but am happy to bow to greater experience :-))

gibson123

rosie383 wrote: »

Perfect guys. Think the best thing then is to combine all the above advice. So, I will try them out on the family first, make 1 lot with semolina, one with cornflour, and one with neither.
Also, sounds like rounds won't work, so I will take the advice and use a square tin and mark into finger shapes or squares.
What would look better half-dipped in choc? Long or square? I think square but am happy to bow to greater experience :-))

I like square, because you can dip straight or diagonally. but it doesn't matter really. Good luck and let us know what worked best.

Need2bthrifty

I think rounds would be a waste of such pricey ingredients, I would go for squares and dip some on the diagonal and some on the square

Sorry Gibson123, done it again.

gibson123

Mrs_Arcanum wrote: »

Matches my very ancient Good Housekeeping recipe for Shortbread. This always included the extra type of flour.

My recipe was by a famous scottish shortbread maker, the one with the tartan boxes, I worked there when I first left school, probably why they used plain flour, which is of course cheaper than other options.

JIL

Use the best quality ingredients. As there are only three you seem to taste the quality.

I totally agree with gibson 123, that its 1 part sugar 2 parts butter and 3 parts flour.

I make mine just as gibson does by creaming the butter and sugar. Then i add in the flour and mix this in also with the electric wisk, it then looks like fine breadcrumbs. Here you can actually form it into a big ball and make biscuits, but it should not be over handled.

just press it down onto a lightly floured board and cut out the shapes, I sprinkle with vanilla sugar before the baking (and after).

good luck.

mum2one

JIL wrote: »

Use the best quality ingredients. As there are only three you seem to taste the quality.

I totally agree with gibson 123, that its 1 part sugar 2 parts butter and 3 parts flour.

I make mine just as gibson does by creaming the butter and sugar. Then i add in the flour and mix this in also with the electric wisk, it then looks like fine breadcrumbs. Here you can actually form it into a big ball and make biscuits, but it should not be over handled.

just press it down onto a lightly floured board and cut out the shapes, I sprinkle with vanilla sugar before the baking (and after).

good luck.

thats the same way i've made shortbread since a kid, and always come out well.
I go for squares - if you do shapes or rounds.

have to admit at xmas we cheated - brought shop brought shortbtread fingers, and half dipped them in chocolate, - left to dry on wire rack (used the toaster from) looked fab, xx

janb5

Here`s mine - I use it all the time and it`s by John Tovey. Highly recommended and popular.


8 oz unsalted butter, softened
4 oz caster sugar
8 oz plain flour
4 oz semolina
pinch of salt
Vanilla sugar( to decorate)

Cream together the butter and sugar in a large bowl. Add the other ingredients to the bowl and mix well to form a biscuit dough. Spread the dough in a 8 x 10 baking/roasting tin for about 30 mins.

Preheat the oven to Gas Mk 2/150 C/300 F. !!!!! the shortbread in patterns with a fork then bake in the oven for about 50 mins or until lightly browned. Remove from oven and leave to cool slightly in tin. Sprinkle the shortbread with vanilla sugar and cut it into fingers before it is cold ( or mark it while still warn then cut through when cold)

Enjoy!