QUICK SHORTBREAD RECIPES

SHORTBREAD RECIPES - BBC GOOD FOOD

Shortbread recipes - BBC Good Food image

Master the art of making buttery, crumbly shortbread. Our recipe ideas include classic biscuits, Millionnaire's shortbread and everything in between...

Provided by Good Food team

Number Of Ingredients 1

Ingredients

EASY SHORTBREAD RECIPE | BEST HOMEMADE SHORTBREAD | JAMIE ...

Easy shortbread recipe | Best homemade shortbread | Jamie ... image

The simplicity of these biscuits makes them wonderful in desserts, but for me the best way to celebrate this biscuit is with a cup of tea.

Total Time 40 minutes

Yield 12

Number Of Ingredients 11

Ingredients

200 g plain flour plus extra for dusting
50 g caster sugar plus extra for sprinkling over
125 g unsalted butter
1 orange zest of
30 g good-quality dark chocolate (70% cocoa solids)
1 teaspoon caraway seeds
2 tablespoons lavender honey
20 g lavender sugar (use only 25g caster sugar in the main ingredients when making this version)
½ a small bunch of fresh lemon thyme leaves picked
1 lemon zest of
1 teaspoon vanilla extract or paste

Steps:

1. I know you can buy shortbreads everywhere these days, but great as some of those biscuits can be, nothing comes close to a batch cooked that day, or even that week. It’s having the real version of something, rather than the ‘buy one get one free’ version, that makes us appreciate it. The simplicity of these biscuits makes them a wonderful base for desserts with cream and fruit, or a crumbly topping for trifles and stewed fruits. But for me the very best way to celebrate this humble biscuit is with a cup of tea. You can have these biscuits plain, or scent them with everything from lemon or tangerine, to lavender, lemon thyme or caraway seeds. Just don’t go mad with these flavours, because a little goes a long way and these are nicest when the flavours are subtle.
2. Preheat the oven to 170°C/325°F/gas 3. Mix the flour and sugar together in a mixing bowl. Rub in the butter with your thumb and forefinger, then add your chosen flavourings (if you’re using chocolate or seeds you might want to push these into the dough at the end, after you’ve rolled it out) and squash, pat and push it into a dough. Don’t knead it, you just want to pat it down flat. Push or roll it out until it’s 1cm thick – do this directly on to a baking sheet lined with greaseproof paper so you don’t have to move it. Once it’s in the shape you like – which could be square, round, or a few small finger-shapes – feel free to thumb or pinch the edges. If it splits or tears, just press it back together – but remember, the less you work the dough, the shorter and better these biscuits will be.
3. If you want to score lines on the shortbread so that you can click the biscuits off into pieces later, you can. Sprinkle over some caster sugar, then pop the baking sheet into the oven and cook for 20 to 30 minutes. Keep an eye on it – you want a lovely light golden colour (unless you’re making the lavenderhoney version, which will be darker). Leave to cool, then put away in a tin or serve. These will be delicious for two or three days and make a lovely present for someone special.

Nutrition Facts : Calories 152 calories, FatContent 8.9 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 1.6 g protein, CarbohydrateContent 17.4 g carbohydrate, SugarContent 4.6 g sugar, SodiumContent 0.3 g salt, FiberContent 0.5 g fibre

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CHOCOLATE ORANGE SHORTBREAD | CHOCOLATE RECIPES | JAMIE ...

From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 188 calories per serving

1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Grease a 20cm square baking tin and line with greaseproof paper.
3. In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips.
4. Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden.
5. Remove, sprinkle over a little extra sugar while it’s still warm, then leave to cool.
6. Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove.
7. Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack.
8. Drizzle with the chocolate, then finely grate over the remaining orange zest. Cut up the orange, and serve on the side!

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HOW TO MAKE SHORTBREAD - BBC GOOD FOOD

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From bbcgoodfood.com
Total Time 35 minutes
Category Afternoon tea, Treat
Calories 79 calories per serving

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Preheat the oven to 160°C/Fan 140°C/gas 3.

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Preheat the oven to 160°C/Fan 140°C/gas 3.

Lightly grease a 30cm x 23cm roasting or traybake tin.

Mix together the flour and semolina in a bowl or food processor. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough.

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