shortbread recipe

rosie383

Perfect suggestion about doing squares and then dipping on the diagonal. I honestly hadn't thought of that, and it will look great! Will have a bit of fun experimenting this evening methinks.

Stern note to self- must not eat, must not even nibble, must not lick, or even sniff one......... Who am I kiddin????? Chef's privilege obviously, I have to monitor one for flavour, one for crumbliness and melt-in-the-mouthness, oh yeah, forgot I'm going to try 3 different types, so one of each of them obviously......:cool: I may be a while. Excuse me while I go and put a backpack on and run the 4 miles to Asda and back again to get the ingredients instead of using the car. :rotfl::rotfl::rotfl:

Callie22

My recipe is similar to the Mary Berry one, but I have found that if you freeze the biscuits and cook from frozen it can help keep a nice short texture.

gibson123

Callie22 wrote: »

My recipe is similar to the Mary Berry one, but I have found that if you freeze the biscuits and cook from frozen it can help keep a nice short texture.

mine keep forever in the biscuit tin lined with baking parchment. well when I say forever, only until they are discovered. i think a month is the longest I have kept them (hidden for Christmas).

Kevie192

Hi all,

Made shortbread last night and though it is tasty it's not as rich and buttery tasting as I had hoped. It's kind of floury?

The recipe I used was 8oz plain flour, 4oz unsalted butter, 1oz granulated sugar and 1oz icing sugar. (no caster sugar as I never use it, always have granulated)

I've read about replacing 1oz of flour with cornflour... Will that improve the taste? Similarly, will using all icing sugar improve it?

Thanks,

Kevin

happy35

that is a lot of flour I would have used 6oz with that amount of butter and sugar, I sometimes use half flour and half ground almonds as find the taste is lovely

Toonie

Shortbread is a 1 2 3 recipe (sugar, butter, flour) so that is definitely too much flour. Whenever I make it I use 2oz sugar, 4 butter and 6 flour with a pinch of salt (if using unsalted butter) and that's it.

ubamother

Agreed on the quantities - I would also add that swapping a tablespoon or two for cornflour, or even better (for my tastes anyway) custard powder, gives it a fabulous texture (and colour from the custard powder). Shortbread is a very individual thing I think, lots of my friends make it too, and we all have slightly different methods - we split fairly equally into the roll-and-cut, and no-role-flop-in-pan-and-press camps! No-one is right or wrong in this debate!

ciderwithrosie_2

I swear by this recipe, and everyone always says how nice it is...

10 oz plain flour
4oz caster sugar (sorry but it works best in this)
1oz cornflour
1oz ground rice (no more than this or it makes it too gritty)
1 8oz pack of butter (slightly softened)
pinch of salt and some vanilla extract
(Vanilla caster sugar would be really good to use only I've never bought it)

Rub the butter into the dry ingredients, until you have a consistency like crumble topping, tip into a large baking tray and press down firmly all over (I never roll it into a ball as it overworks it). Bake for about 25 mins at 170-180c til lightly golden - it'll still be soft when it comes out of the oven so I cut it into squares/fingers at this point and dredge with a bit more caster sugar and leave in the tin to cool completely, then you can just lift it out.

Horseunderwater

Shortbread - Agree with other poster re proportions. Gran sugar is fine or you could grind up some gran into caster by using a blender. Bit of a faff though!
Salted butter better, then no need to add any salt to mix.
2 ways to make it - rubbing in method and then plonked into tin and patted down till firm, bake slice while warm 20 mins. Or you could do the squeeze it togther method which is basically using one hand to blend it and mix by squeezing until you get a ball of shortbread dough then chill and roll out using a cutter to shape into biscuits. Dough to be 10mm thick. These you place on bake sheet and cook for 10 mins check and poss another 5. Depends on oven. Sprinkle sugar on top as they come out of oven - leave to cool.

Kevie192

Thanks everyone! Turns out I misread the recipe :-/ Tried again with 6oz flour and it's delicious!

Thanks again