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  • FIRST POST
    • 16011996
    • By 16011996 7th Sep 04, 11:49 AM
    • 8,140Posts
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    16011996
    shortbread recipe
    • #1
    • 7th Sep 04, 11:49 AM
    shortbread recipe 7th Sep 04 at 11:49 AM
    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.
Page 1
  • cathy
    • #2
    • 7th Sep 04, 7:33 PM
    Re: SHORTBREAD
    • #2
    • 7th Sep 04, 7:33 PM
    8oz. plain flower
    4oz. cornflower
    4oz. icing sugar
    8oz. butter

    Sift flower, cornflower, icing sugar, cut butter into lums and rub into mixture till it gets crumbly them kneed and press into a buttered 8-9" round or square tray.! Nip edges and !!!!! all over with fork.! Over 355 or Gas no.4 and bake for an 1 hr.! Five minutes before cooking time is up mark sections or squares then return for remainder of time.! After baking allow to cool in tin before turning out onto a wire tray.! After you take it out of the over you can dust with castor sugar if you want.! Also if you have fan assisted oven it make take less time I always used to check after 40 minutes to set what was what.!


    this is the Highland way of making shortbread !curtesy of my mate !Winnie Mcleod. !;D

    and its wonderful

    the other one looks easier though ! !;D ;D ;D
    • VickyA
    • By VickyA 7th Sep 04, 8:10 PM
    • 4,448 Posts
    • 21,699 Thanks
    VickyA
    • #3
    • 7th Sep 04, 8:10 PM
    Re: SHORTBREAD
    • #3
    • 7th Sep 04, 8:10 PM
    They both sound delicious. I might have to have a session on shortbread later in the week................. (what a shame!)
    • MimiJane
    • By MimiJane 8th Sep 04, 12:48 AM
    • 7,628 Posts
    • 49,803 Thanks
    MimiJane
    • #4
    • 8th Sep 04, 12:48 AM
    Re: SHORTBREAD
    • #4
    • 8th Sep 04, 12:48 AM
    Thinking of possible "healthy" versions of this ... anyone tried making it with Splenda instead of sugar? Also, wholemeal flour instead of plain? Definitely no substitute for butter though
    • 16011996
    • By 16011996 14th Sep 04, 10:57 AM
    • 8,140 Posts
    • 3,704 Thanks
    16011996
    • #5
    • 14th Sep 04, 10:57 AM
    Re: SHORTBREAD
    • #5
    • 14th Sep 04, 10:57 AM
    the splenda(i assume is a powdered sweetner) doesn't give it the same consistancy. but it nice with wholemeal flour, we have done this before, although think i did half and half white and wholemeal so it wouldn't rise when baking.
    • 16011996
    • By 16011996 14th Sep 04, 10:58 AM
    • 8,140 Posts
    • 3,704 Thanks
    16011996
    • #6
    • 14th Sep 04, 10:58 AM
    Re: SHORTBREAD
    • #6
    • 14th Sep 04, 10:58 AM
    oh and is yummy with a couple of oz of raisin thrown in too. or dippedin melted chocolate for an unhealthy version.
    • Chris25
    • By Chris25 14th Sep 04, 4:10 PM
    • 12,776 Posts
    • 12,609 Thanks
    Chris25
    • #7
    • 14th Sep 04, 4:10 PM
    Re: SHORTBREAD
    • #7
    • 14th Sep 04, 4:10 PM
    ...............my friend substitutes some of the flour with rice flour - it's probably like Cathy's one with cornflour.
    • 16011996
    • By 16011996 14th Sep 04, 4:53 PM
    • 8,140 Posts
    • 3,704 Thanks
    16011996
    • #8
    • 14th Sep 04, 4:53 PM
    Re: SHORTBREAD
    • #8
    • 14th Sep 04, 4:53 PM
    got some rice flour, never know what to do with it. :-/
    • jaybee
    • By jaybee 14th Sep 04, 6:14 PM
    • 1,418 Posts
    • 2,676 Thanks
    jaybee
    • #9
    • 14th Sep 04, 6:14 PM
    Re: SHORTBREAD
    • #9
    • 14th Sep 04, 6:14 PM
    Yes - I use rice flour mixed with ordinary. Nakes it nice and crunchy. Must make some more - haven't done any for ages cos I'm trying to be healthy (but failing) :
    • 16011996
    • By 16011996 15th Sep 04, 11:08 AM
    • 8,140 Posts
    • 3,704 Thanks
    16011996
    Re: SHORTBREAD
    oooh, will give that a go.
    • Pink.
    • By Pink. 16th Sep 04, 8:24 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    Re: SHORTBREAD
    Thankyou both for the recipes, going to give both a try.

    Pink
    • 16011996
    • By 16011996 17th Sep 04, 9:54 AM
    • 8,140 Posts
    • 3,704 Thanks
    16011996
    Re: SHORTBREAD
    let us know how you get on.
    • Pink.
    • By Pink. 20th Sep 04, 6:08 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    Re: SHORTBREAD
    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
    • 16011996
    • By 16011996 20th Sep 04, 7:05 PM
    • 8,140 Posts
    • 3,704 Thanks
    16011996
    Re: SHORTBREAD
    glad you enjoyed it, is yum, so is cathy's i did it at w/end.
    • Yoshii
    • By Yoshii 29th Mar 06, 12:44 AM
    • 197 Posts
    • 26 Thanks
    Yoshii
    shortbread biscuit help
    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 cat
    • By comping cat 29th Mar 06, 6:58 AM
    • 23,809 Posts
    • 3,165,188 Thanks
    comping cat
    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.
    • Yoshii
    • By Yoshii 29th Mar 06, 6:32 PM
    • 197 Posts
    • 26 Thanks
    Yoshii
    thanks for that easy peasy recipe.i am sure the kids will love that recipe
    thanks

    yoshii
  • aimeelister
    I find it makes even nicer shortbread if you replace 1 oz flour with 1 oz cornflour
    • MimiJane
    • By MimiJane 30th May 06, 5:39 PM
    • 7,628 Posts
    • 49,803 Thanks
    MimiJane
    Question re. Shortbread ...
    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. - xx
    • troll35
    • By troll35 30th May 06, 6:05 PM
    • 692 Posts
    • 787 Thanks
    troll35
    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
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