shortbread

bacopcake
Posted on 12/13/2008 by tailchaser
my hubby and i are making cookies tomorrow.
it's very exciting. we have never baked together.

we each decided on a type of cookie. i picked sugar cookies (got a good recipe from a friend)

and he picked shortbread.

but we need a good shortbread recipe.

can you please tell me your best shortbread recipe?

one you have made yourself and is tasty...and fairly simple.

thank you so much
woobeans 14th-Dec-2008 12:22 am (UTC)
sounds like fun!

this isn't the most conventional shortbread but it's my favourite. it's based on a recipe for alfajores, which are south american sandwich cookies filled with dulce du leche. you don't have to fill them, i love eating these on their own, too. they are super delicate and melty!!

there are instructions on how to mix them effectively without a standing mixer. the order is slightly different, but it is SO EASY that i can't believe i was afraid of shortbread before (i don't have a mixer so i thought it'd be much too difficult!)
azurer 14th-Dec-2008 12:33 am (UTC)
This is my mom's recipe for shortbread, and is pretty foolproof and quick.

1/2 cup corn starch
1/2 cup icing sugar
1 cup flour
3/4 cup butter
1/8 - 1/4 tsp nutmeg (optional)

Cream butter + dry ingredients together. Roll into 1 inch balls and flatten. Bake at 300 degrees for 15-20 minutes. Yield ~2 dozen.


I made these the other day and didn't have nutmeg on hand, so I substituted with 1 1/4 tsp of cinnamon and they still turned out awesome. You can also do without the cinnamon or nutmeg, but I prefer shortbread with a little bit of extra something-something, so :p
daisybblue 14th-Dec-2008 03:19 am (UTC)
* 250g of unsalted butter
* 125g of sugar
* 450g of plain flour
* 1 teaspoon of vanilla essence
* caster sugar

* In a mixer, beat butter until creamy. Gradually add sugar and keep beating until fluffy.
* Sift plain flour and add to the butter and sugar mixture, along with vanilla essence. Mix gradually to form dough.
* Press into a rectangular tart mould or roll out the dough evenly. Either way, make sure it is about 8mm thick. Refrigerate for about 15 minutes.
* Cut into fingers about 8cm by 2.5cm. Prick each finger lightly with a fork, place them on a baking tray and put into a preheated oven at 180C for about 15 minutes. They should be lightly golden but not brown.
* Remove them from the oven, sprinkle with caster sugar while hot and cool them.

I like to add a pinch of cinnamon as well. If you don't want to do fingers, then it works equally well to roll the dough and use cookie cutters.
vaegue 14th-Dec-2008 04:07 am (UTC)
I made some shortbread just yesterday!

- 250g butter
- 1/3 cup sugar
- 1 1/4 cup flour (I'd put a touch more, actually)
- 1/4 cup rice flour (or ground rice. Grind it really finely, though coarsely ground rice is... interesting... I suppose)
- 1/8 teaspoon salt (or a generous pinch)
- 1/2 teaspoon vanilla essence (more or less. This is optional)

So, you cream the sugar, vanilla and salt with the butter until fluffy. And then you add the flours. The mixture will be very soft, not terribly sticky it will be greasy, and you definitely can't use cookie cutters.

Roll out the dough to about 8mm thickness. Chill for 30 minutes. During this time, preheat the oven to 150 Celsius, fanforced. Cut the dough to the required portions. Bake in oven for 45 minutes. Just as it comes out of the oven, cut it again.

Cool on a wire wrack.

This turned out really buttery (no surprise) but really good. :D
vaegue 14th-Dec-2008 04:08 am (UTC)
Oh, I forgot about the fork pricking bit, and the unsalted butter bit.

I never did figure out what pricking the dough with a fork does. :S
resin_ga_miteru 14th-Dec-2008 04:48 am (UTC)
The holes help with steam release. That keeps the dough from puffing up as it bakes.
vaegue 14th-Dec-2008 08:58 am (UTC)
oh...

Hmm, I didn't have a problem with that, but I'll definitely try pricking it next time. :)
starceres "millionaire shortbread"!14th-Dec-2008 03:55 pm (UTC)
I got this link off of this com. and I think it's mouth-gasmic shortbread. It's a little involved but it's really not all that hard, just takes a little extra time....

but for a shortbread/caramel/chocolate combo that's to die for, who wouldn't want to take the time?

http://community.livejournal.com/bakebakebake/246347.html#cutid1

I'm recommending this because sugar cookies and shortbread kinda fit in the same category in my mind; the texture is different, and one is sweeter, but they're both relatively plain; this can spice it up a bit if you're looking for that, AND it's shortbread too!

Now I want to make some.
naicele 15th-Dec-2008 01:39 pm (UTC)
thanks for the headup!

is it ok if you post the recipe in weight instead of volume? the only reason i'm asking is because i've noticed you've been extrememly kind to post your previous recipes in weight and volume recipes just doesn't work well for me (all the sifting, scooping, dipping thing ... somewhere in between things just screw up)

also, is it ok if i replace rice flour with corn flour? does it give the same texture?

naicele 15th-Dec-2008 02:08 pm (UTC)
oh! and also, approximately how big should the tin be? 9 inch round?
tailchaser 15th-Dec-2008 03:16 pm (UTC)
thank you!!!

i went with your recipe and it was amazing.
:D
with_wild_eyes 1st-Feb-2009 04:10 pm (UTC)
yummmm I'm just about to make this :) :) thank you for the recipe.
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