shortbread recipe

thriftlady_2

My lad aged 12 has made shortbread at school today. He took butter. He reported that the kids who had used margarine found it much more difficult to rub in as it was so soft. His shortbread was delicious. I think that using butter is the key to good flavour in all baking

BungleGirl

AussieLass wrote: »

They look lovely. How many tree's did this recipe make?

I just made a batch with the same recipe and Christmas tree cutter and got 27 out of it - they were quite thick. My oven is a bit bonkers and they were too brown after 20 minutes but too soft in the middle. Left them for a bit longer and they are yummy but too don't look right for pressies so I'm now going to try again at 130c instead of 150c.

Unfortunately I shall have to keep the original batch and make my way through all 27 of them!

sandy2_2

I've bought a christmas tree shape cookie cutter today so I thought I'd make a batch of shortbread biccies tomorrow to give to friends at the weekend.
The last time I made shorbread it was delish but you just pressed the quite sticky wettish 'dough' into the tin, now I want to be able to cut shapes out of the mix, any tips on how to do it please
thanx

jjef

I normally just roll mine out with a very fine dusting of flour and press out the shapes then re roll and start again, never had any problems with sticking etc, good luck with your christmas tree cutter I have one in the shape of a snowman which I use at this time of year.

Penelope_Penguin

I've just used the OP's recipe to make shortbread for DH. What a result - so simple and sooooooo delicious :j :A

Many thanks, Penny. x

purpleivy

16011996 wrote: »

2oz caster sugar
4oz proper butter
6oz plain flour

mix flour and sugar in bowl, chop the butter up, and rub into the flour/sugar. keep going, it'll go like breadcrumbs, then start to stick together. when it almost sticks all together, put on a baking tray, roll it or squish it so its about 1/4-1/2 inch thick, sprinkle with sugar, bake in medium oven till goes golden and biscuit like to touch (about 20-25 mins). is fabulous.

I do this but double amount in a 'toffee tin' (sort of smallish swiss roll size)

Trishh_2

Aussie ... sorry, only just came back to this thread!!! :o
The recipe is the best I've ever tasted for shortbread and I think it made about 14 of those "Christmas tree" biscuits

scottish_lassy

what a good idea Sam_i_am. tins of homemade biscuits for Xmas. Twinks hobnobs and shortbread - nice for neighbours!

JailhouseBabe

Help! I decided to make shortbread and looked for a recipe online. Then, in the time it took to get downstairs, I got the quantities mixed up. Instead of 8oz butter and 4oz sugar, I used 8oz sugar and 4oz butter.
I've since added 12oz flour and now have a very 'dry' mix in the bowl.

I don't want to throw this away - is there anything I can do to salvage this?

Penelope_Penguin

JailhouseBabe wrote: »

Help! I decided to make shortbread and looked for a recipe online. Then, in the time it took to get downstairs, I got the quantities mixed up. Instead of 8oz butter and 4oz sugar, I used 8oz sugar and 4oz butter.
I've since added 12oz flour and now have a very 'dry' mix in the bowl.

I don't want to throw this away - is there anything I can do to salvage this?

Take half the mix. This will then contain the 4oz sugar you want and 2 oz butter. Add a further 6oz of softened butter, and you'll have the mix you originally intended. Put the rest into a jar in the fridge for next time - remember to label as to exactly what's in it

Penny. x