Short bread

kabie

ooh ta, I could do a search through google but recipies from people that have actually cooked things themselves tend to be better!

Miss_Behaving

I've tried this recipe by Mary Berry and it's yummy ....

Millionaires’ Shortbread
(makes about 24 squares)

For the shortbread:

250g (9oz) plain flour
75g (3oz) caster sugar
175g (6oz) butter, softened

For the caramel:

100g (4oz) butter or margarine
100g (4oz) light muscovado sugar
2 x 397g (14oz) cans of condensed milk

For the topping:

200g (7oz) plain or milk chocolate broken into pieces

Pre-heat the oven to 180º/250º/gas 4. Lightly grease a 13x9in (33x23cm) swiss roll tin.
To make shortbread, mix the flour and caster sugar in bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. !!!!!! the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.
To make the caramel, measure the butter, sugar and condensed milk in to a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
For the topping, melt the chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars.

Happyroly

This thread just made me smile remembering my late mother-in-law and the time she sprinkled salt instead of sugar all over the shortbread she made for us! That first bite still lives in my memory ........ !!!!!!!
It was a mistake - she loved us really!
Happyroly

kabie

Did a search yesterday because I'm so impatient and found a Mary Berry recipe but the ingredients don't look to be in the same quantity. Turned out ok though. Just checked and it must just be a variation (rather than me copying it down wrong), because it only has 1 can of milk although more sugar and butter. It's quite cool to make things at home: now that I realise just how much sugar/ butter is in it I'm scared to eat it though!
Also did a rally scrummy Jamie Oliver steak recipe last night: I no longer have a waist!

Curry_Queen

What did you put in the search bar when you were looking? I've just done a quick search using "caramel shortbread" and got quite a number of hits. This is the recipe from the first one I came to, which sounds closer to one I've previously made, using just one can of condensed milk rather than two, and presumably fewer waist-expanding calories

Ingredients (Biscuit Base):
8oz (200g or two US cups) plain flour
6oz (150g or 1½ US sticks) margarine
30z (75g or half US cup) caster sugar

Ingredients (Filling):
2oz (25g or ½ US stick) margarine
2oz (25g or between a ¼ and a ½ US cup) soft brown sugar
A large tin of condensed milk

Ingredients (Topping):
8oz (200g or one US cup) light brown chocolate

Method:
Rub the margarine and flour together in a bowl until you have a mix which is similar to breadcrumbs. Stir in the sugar. Spread the mixture evenly into a 9" (23cm) square tin which has been lined with baking parchment. Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown. Allow the base to cool.

Heat the filling ingredients together in a pot, making sure that you stir it constantly (otherwise it will stick!) until it begins to simmer. Continue stitting until it thickens (which it should do in a few minutes). Spread the filling evenly over the base and again allow to cool.

Melt the chocolate so that you can spread it over the filling.
When it has cooled and you are ready to eat it, cut up into squares or rectangles with a sharp knife.

Edit: Here's the website I got it from in case you want to search some of their other yummy recipes

Curry_Queen

I think someone was also asking for a butterscotch recipe too and I've found one on the same site

Ingredients:
A 22cm/9" pastry lined flan case
Eating apples to fill the flan case completely
3 ounces (100g or scant ½ cup) demerara (light brown) sugar
4 ounces (125g or two-thirds cup) granulated sugar
2 tablespoons plum jam
2 level tablespoons flour
2 tablespoons cream
3 eggs (one complete and two egg whites)
Small pinch of salt

Method:
You can use a ready-prepared pastry flan case or make your own. Thinly slice the apples and fill the case completely.

Beat together one egg and one tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt. Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.

Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved. Spread the plum jam over the apple and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife. Bake for a further 20 minutes or so until the meringue is lightly golden. Serve cold.

Curry_Queen

For those who can't get ground rice (semolina works in place of it) or don't like the taste of this particular shortbread (I don't!) here's another recipe for it

Ingredients:
6oz Plain flour
4oz Soft butter
2oz caster (granulated) sugar
1 oz cornflour (cornstarch)

Method:
Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy. Sieve both the flour and the cornflour into the bowl and mix well. Put a small amount of flour on your working surface and place the dough on this. Shake a little flour on top and roll out about quarter inch thick. !!!!!! with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.

Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3. If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes. Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven. Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.

jockettuk

Curry_Queen wrote:

What did you put in the search bar when you were looking? I've just done a quick search using "caramel shortbread" and got quite a number of hits. This is the recipe from the first one I came to, which sounds closer to one I've previously made, using just one can of condensed milk rather than two, and presumably fewer waist-expanding calories

Ingredients (Biscuit Base):

8oz (200g or two US cups) plain flour
6oz (150g or 1½ US sticks) margarine
30z (75g or half US cup) caster sugar

Ingredients (Filling):
2oz (25g or ½ US stick) margarine
2oz (25g or between a ¼ and a ½ US cup) soft brown sugar
A large tin of condensed milk

Ingredients (Topping):
8oz (200g or one US cup) light brown chocolate

Method:
Rub the margarine and flour together in a bowl until you have a mix which is similar to breadcrumbs. Stir in the sugar. Spread the mixture evenly into a 9" (23cm) square tin which has been lined with baking parchment. Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown. Allow the base to cool.

Heat the filling ingredients together in a pot, making sure that you stir it constantly (otherwise it will stick!) until it begins to simmer. Continue stitting until it thickens (which it should do in a few minutes). Spread the filling evenly over the base and again allow to cool.

Melt the chocolate so that you can spread it over the filling.
When it has cooled and you are ready to eat it, cut up into squares or rectangles with a sharp knife.

Edit: Here's the website I got it from in case you want to search some of their other yummy recipes

HA HA HA i clicked on this link and the first thing i see is a advert for ediets lol at the top of the page.. eating caramel shortbread and diets dont go together lol

bobsa1

Whenever I make shortbread it is always too hard and not melt in the mouth. Any suggestions where I am going wrong, also whilst on the subject of my culinary problems how do I get scones to rise??

Curry_Queen

jockettuk wrote:

HA HA HA i clicked on this link and the first thing i see is a advert for ediets lol at the top of the page.. eating caramel shortbread and diets dont go together lol

LMAO!!!! I never noticed that :rotfl: