BEST SHORTBREAD RECIPES RECIPES

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THE BEST ALL-BUTTER SHORTBREAD RECIPE | DELICIOUS. MAGAZINE



The best all-butter shortbread recipe | delicious. Magazine image

This classic Scottish shortbread recipe would make any Scotsman proud. Get yourself a dram of whisky (or tea will do) and enjoy. Looking for more treats from Scotland? Take a look at our Scottish recipes including cranachan, cullen skink and clootie dumplings.

Provided by delicious. magazine

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield Serves 8

Number Of Ingredients 4

240g unsalted butter, softened
120g caster sugar, plus extra to sprinkle
240g plain flour
120g semolina

Steps:

  • Put the butter in a large bowl and soften with a wooden spoon. Add the sugar and mix together. Be careful not to incorporate too much air or to overwork the mixture.
  • Sift over the flour and semolina, then stir until well mixed. Knead briefly with your hands until smooth, then shape into a neat disc.
  • Draw a 23cm circle on a sheet of baking paper. Roll out the dough to fit the circle, keeping the edge neat. Crimp the edge with your thumb, then, using a palette knife and ruler, mark 8 equal segments. Finally, use a fork to prick the dough – try to do this as neatly as possible, pressing the fork right through the dough (this will prevent it from rising).
  • Chill for 20 minutes until firm. Preheat a flat baking sheet in the oven to 160°C/fan140°C/gas 3.
  • Transfer the shortbread and its paper to the baking sheet and bake for 55 minutes until pale golden, being careful not to let it brown. Remove from the oven and sprinkle evenly with sugar. Loosen the base from the paper by running a palette knife underneath. Cool until crisp enough to move, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 440kcals, FatContent 25.6g (16.3g saturated), ProteinContent 4.6g, CarbohydrateContent 51.3g (16.1g sugar), FiberContent 1.7g

HOW TO MAKE SHORTBREAD - BBC GOOD FOOD | RECIPES AND ...



How to make shortbread - BBC Good Food | Recipes and ... image

Make these moreish shortbread biscuits using just three ingredients. They're wonderfully crumbly and go perfectly with a cup of tea for a mid-morning treat

Provided by Good Food team

Categories     Afternoon tea, Treat

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield Makes 20 biscuits

Number Of Ingredients 3

150g plain flour, plus extra for dusting
100g butter, chilled and cubed
50g caster sugar, plus 1 tbsp for sprinkling

Steps:

  • Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
  • On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
  • Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.

Nutrition Facts : Calories 79 calories, FatContent 4 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.1 milligram of sodium

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  • Transfer the shortbread and its paper to the baking sheet and bake for 55 minutes until pale golden, being careful not to let it brown. Remove from the oven and sprinkle evenly with sugar. Loosen the base from the paper by running a palette knife underneath. Cool until crisp enough to move, then transfer to a wire rack to cool completely.
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