Hi, on this site I’ve listed different shortbread recipes that I thought would be helpful to someone who wanted to see the different ways of making it all on one site. So down below there are different shortbread recipes that I have discovered from different sites and have put them in one place whereby making it easier for you to choose an easy one and go with it. I hope this makes baking easier for you. Don’t mess up the whole kitchen!
By the way they are not put into order.
No.1 of shortbread recipes
1lb (500g)plain flour
1lb (500g) self raising flour
1lb (500g) butter
8oz (225g) castor sugar
Half teaspoon salt
Method Cream the butter and sugar together.
Combine with the sieved flour and salt. Use finger tips and do this gently.
Shape into 2 rounds with your hands. DO NOT ROLL
Put on a baking tray.
Pinch the edges with your finger and thumb to give a nice finish.
Prick the base all over with a fork.
Bake in a low oven, 140 C/ 275F/Gas 1 for around 1 hour.
Leave to cool, cut into the required shape.
Turn onto a rack.
Recipe Provided By scotlands-enchanting-kingdom.com
No.2 of shortbread recipes
6oz Plain flour
4oz Soft butter
2oz caster (granulated) sugar
1 oz cornflour (cornstarch)
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. Prick 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.
Recipe Provided By rampantscotland.com
No.3 of shortbread recipes
500g butter, softened
200g caster sugar
2 teaspoons vanilla extract
500g plain flour
Preheat oven to 180 C / Gas mark 4.
Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
Put through biscuit press and form biscuits onto baking trays. Alternatively, roll out to 1cm thickness and cut out desired shaped with biscuit cutters. Bake for 10 to 12 minutes.
Recipe Provided By allrecipes.co.uk
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