BRITISH SHORTBREAD RECIPE RECIPES
ENGLISH SHORTBREAD RECIPE - FOOD.COM
I've been making this shortbread for years. It's easy and quick to make, with only three ingredients. when I serve it at gatherings, someone always requests the recipe!
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Mix the butter and sugar together until light and creamy.
- Gradually work in the flour (Mixture will be crumbly).
- Press mixture into a greased 9" x 13" pan.
- Prick all over with a fork (Dip fork in some flour before pricking shortbread).
- Sprinkle with a teaspoon of sugar (Optional).
- Put into oven for about 20 minutes, or until pale golden.
- When cool, cut into bars.
Nutrition Facts : Calories 298.6, FatContent 17.6, SaturatedFatContent 11, CholesterolContent 45.8, SodiumContent 123.2, CarbohydrateContent 32.2, FiberContent 0.8, SugarContent 8.4, ProteinContent 3.4
TRADITIONAL ENGLISH SHORTBREADS | BBC GOOD FOOD
From the heart of Scotland, these sugary treats have become the centre of the British culture. These Biscuits are perfect to bake with children and are a simple treat to start you baking.
Provided by British Bakery
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield Makes 6-10 Shortbread's
Steps:
- Preheat oven to 160°C/gas 3.
- Lightly grease baking tray or place a piece of baking paper over the tin (to stop the unlikely event of the Shortbread sticking).
- Place sifted flour and sugar into bowl and mix together.
- Dice the margarine and gradually rub into flour until breadcrumbs.
- Add vanilla essence and carry on rubbing in with fingertips.
- When the mixture sticks together, place on floured workspace and gently knead until a soft ball.
- Roll out until 1.5 cm in thickness, then cut into Shortbread fingers or petticoat tails. (Using a biscuit cutter is a good way to get a more defined shape)
- Prick all over with a fork or a cocktail stick and (for petticoat tails) mark the edges as well.
- Place in the oven for 15-20 mins and then leave to cool. (Make sure you take the Shortbread out when it is starting to darken round the edges of the biscuit)
- Sprinkle caster sugar over the biscuits (after fully cooled).
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The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor.
My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp.
These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!
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