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shortbread recipe

edited 30 November -1 at 1:00AM in Old Style MoneySaving
190 replies 24K views
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Replies

  • let us know how you get on. ;)
  • Pink.Pink. Forumite
    17.7K posts
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    I tried 160's recipe today.......lovely smell for children coming in from school.

    It was delicious (tasted just like my mum used to make) and took me right back to my own childhood.

    Going to give Cathy's a go next.

    Pink
  • glad you enjoyed it, is yum, so is cathy's i did it at w/end.
  • YoshiiYoshii Forumite
    199 posts
    could anyone help me by way of a simple recipe to make shortbread which i can make in to a buiscuit as a cooking lesson with 2 young kids and maybe cut them into a gingerbread man shape etc.

    thanks for your help

    yoshii
  • comping_catcomping_cat Forumite
    24K posts
    Part of the Furniture Combo Breaker Mortgage-free Glee!
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    Shortbread -

    4oz butter,
    6oz plain flour,
    2oz castor sugar,
    Tablespoon milk.

    Mix together into a ball, roll out, you can use a cutter or just cut into fingers.
    Cook for about 15 mins until lightly brown on 180 C, gas 4. If you cut them thick, they may need longer.
  • YoshiiYoshii Forumite
    199 posts
    thanks for that easy peasy recipe.i am sure the kids will love that recipe
    thanks

    yoshii
  • aimeelisteraimeelister Forumite
    600 posts
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    I find it makes even nicer shortbread if you replace 1 oz flour with 1 oz cornflour
  • MimiJaneMimiJane Forumite
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    Part of the Furniture 1,000 Posts I've been Money Tipped!
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    Hi All,

    Just wondered if any of you have tried making shortbread using oil (olive/coconut/sunflower), rather than butter/marge? Does it differ much in consistency?

    Thanks.
    Wins since 2009 = £16,880

    MANY THANKS TO ALL OPS. - :A xx
  • troll35troll35 Forumite
    712 posts
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    No, but I have used oil in cakes instead of marg/butter. I would say give it a go. I use a 3:2:1 ratio for shortbread (300g plain flour, 200g butter, 100g sugar). If the mixture is too soft add bit more flour.

    The only difference I've found is that oil based cakes seem to go stale quicker than cakes made with butter or marg (not that that's likely to happen much!!)
    I like to live in cloud cuckoo land :hello:
  • dragonsoupdragonsoup Forumite
    511 posts
    The trouble is shortbread depends on the butter for it's flavour and texture. It is a rubbed in mixture and it's the adhesion of the buttery crumbs that give the characteristic texture.

    I am not sure what will happen if you try an oil mix but I don't think it will resemble shortbread either in taste or texture. However you may invent a whole new type of cake!! If you do try it do let us know how it turns out!

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