How to make good shortbread biscuits?!


Question: anyone know how to make em


Answers: anyone know how to make em

Traditional Scottish Shortbread Ingredients
100 grams Butter Unsalted room temperature 125 grams Plain flour
30 grams Ground Rice 1 pinch Salt
50 grams Caster Sugar superfine

Instructions for Traditional Scottish Shortbread
Preheat the oven to 160?C or Gas Mark 3

Sift the plain flour, ground rice and salt into a bowl. Cut the butter into little cubes and add them to the flour. Tip in the caster sugar.

Using your fingertips, rub the butter into the flour, just as if you were making pastry. When the butter has been absorbed, you'll be left with a sandy sort of mixture. Start to clump it together with your hands until you get a smooth, cake-like mass. The butter will hold everything together so no need to add any other liquids.

Put the mixture into the centre of a cake tin about 20cm in diameter which has been greased. Using your knuckles or the back of a spoon, gently press out the shortbread to fit the tin in an even layer.

Score in lines where you will cut later. Also using a fork, gentle pierce the top of the shortbread all over, try to make it decorative. It should divide into about 16 pieces.

Put the tin in the oven and bake for about 15-20mins, until the shortbread is just beginning to take on the faintest trace of colour. This cooking time may vary, I have sometimes found it can take up to 45 mins to cook throughly.

Remove from the over and place on a wire rack in its tin to cool.

the trick is a good recipe and low oven temp.

Now I have cooked many meals but you know, I have never made any biscuits so I can't help with your question. It would be interesting to find out though because shortbread is without doubt my favourite, that buttery melt in your mouth taste. The recipe is Scottish though I believe.

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

Method:
Mix the butter and sugar together 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.

Brown Sugar Shortbread Cookies

1 teaspoon unsalted butter, softened, plus 8 ounces (2 sticks)
1 cup packed light brown sugar
2 cups all-purpose flour
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar
Preheat the oven to 325 degrees F.
Lightly grease a 9-inch springform pan with 1 teaspoon of the butter and set aside.
In a large bowl fitted with an electric mixer, cream the remaining 8 ounces of butter. Add the sugar and beat until light. Add the flour and salt, and mix just until incorporated, being careful not to overmix.
Press the dough into the bottom of the prepared pan. Pierce the dough all over with the tines of a fork, and press the edges decoratively with the flat side of the tines. Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough. Cut into 12 wedges before baking. Bake until set and pale golden brown, 30 to 40 minutes. Remove from the oven and release the sides of the pan.
Let cool before serving, or store in an airtight container for up to 3 days and serve at room temperature.
Hope this recipe helped you!

Try the following

Shortbread

125g/4oz butter
55g/2oz caster sugar
180g/6oz plain flour

Method
1. Heat the oven to 190C/375F/Gas 5.
2. Beat the butter and the sugar together until pale.
3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/?in thick.
4. Cut into rounds or fingers and sprinkle with a little extra caster sugar. Put on a baking sheet and chill for 20 minutes. Bake in the oven for 15-20 minutes until pale golden. Cool on a wire rack

or Caramel banana shortbread

2 x 400g/14oz cans condensed milk
250g/8?oz unsalted butter, at room temperature, plus an extra spoonful
150g/5?oz caster sugar
150g/5?oz cornflour
300g/10?oz plain flour
4 large bananas, peeled and sliced
To serve
caramel sauce
banana ice cream
fresh mint

Method
1. Place the cans of condensed milk in a deep saucepan and cover with water, topping up with hot water as necessary. Bring to the boil, then reduce the heat and cover with a lid. Leave to simmer for two hours. Remove from the water and cool completely. When you open the cans you will find it has turned to a golden sticky caramel.
2. Preheat the oven to 170C/340F/Gas 3.
3. Cream the butter with the sugar in a large bowl until it is light and fluffy. Sift the cornflour and plain flour into the bowl. Mix and gently knead the dough until it comes together in a ball.
4. Line a 20cm/8in x 30cm/12in baking tin with non-stick baking parchment. Roll out two-thirds of the dough to fit the tin and lay it inside, pressing it neatly into the edges.
5. Spread three quarters of the condensed-milk caramel evenly over the base (the rest will keep in a covered bowl in the fridge for up to two weeks). Lay the banana slices over the caramel and then crumble the remaining third of the dough over the top.
6. Bake for 20 minutes. The caramel should have bubbled up a little among the dough and the top of the shortbread should be golden-brown. Leave it to cool in the tin for five minutes before cutting it into squares. Allow to cool completely before removing from the tin.
7. To serve, reheat the shortbread squares. Serve with banana ice cream and a drizzle of caramel sauce. Decorate with a sprig of fresh mint.

or Shortbread

110g/4oz plain flour
55g/2oz butter
55g/2oz caster sugar
1-2 tbsp cold water
flour, for dusting
icing sugar, for dusting

Method
1. Preheat oven to 200C/400F/Gas 6.
2. Combine the flour, butter and sugar in a processor to combine.
3. Add enough water, little by little, to bind.
4. Remove the dough from the processor, turn out on to a lightly floured surface, and roll out to about a 5mm (?in) thickness.
5. Cut into different shapes, place on a baking tray, and cook in the oven for 6-8 minutes, or until a light golden colour.
6. To serve, dust with a little icing sugar.





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