Traditional Shortbread
"This is Be-Ro recipe, my family's favorite cook book. These are a smash at Christmas and always one of the first cookies to disappear!"
photo by Chef Jazz
- Ready In:
- 1hr
- Ingredients:
- 3
- Yields:
-
30 cookies
- Serves:
- 15
ingredients
- 255.14 g plain flour
- 85.04 g caster sugar
- 170.09 g butter
directions
- Mix the flour and sugar first, and then rub in the butter.
- Knead the mixture until it becomes a smooth paste.
- Roll out till about 3/4 inch thick or 2cm thick.
- Cut into rectangles and decorate the top with a fork creating rows of holes.
- Transfer to a greased baking sheet and bake for 20-25 minutes at 160°C (325°F/Gas Mark 3). They want to stay pale and light golden.
- In warm weather you may want to chill the cookies before baking.
- This recipe can also be used for petticoat tails. Just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm). Mark top into 8 portions and decorate with a fork. Bake for 30 minutes.
- To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.
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Reviews
-
Perfect recipe! I used granulated sugar blended fine. I entered these cookies in the county fair & won first prize - thank-you! -
I added some mixed dried fruit in the mixture,containing dried cherries, cranberries ,green raisins and apricots,it was nice for a change a new family favourite . X -
Great recipe. I accidently made the mixture into a bread crum texture at first but after adding some more butter it was fine. Because I didn't have any caster sugar I used granulated but they were still delicious. Used the recipe for 18 but it only made around 10. Overall though this was a great recipe. -
Excellent Shortbread recipe. I added a teaspoon or two of milk to make the mix a little softer and added some 100's and 1000's for something a little different and cut them into shape. -
I made this for my Book Club meeting last night, and it was a hit. Everyone wants the recipe! I used the measurements provided, but didn't use the same method. I was lazy and used a food processor. I put regular sugar in the food processor and whizzed it to kind of grind it up, then added the butter and creamed it together until it got fluffy, then I whizzed in the flour in 2 parts. it didn't mix thoroughly, so I did mix it by hand a bit at the end. I lined a half sheetpan with parchment and pressed it in with my fingertips and poked with a fork. I followed the previous reviewer's suggestion and cut with a pizza roller and topped with turbinado sugar. I baked at 300 for the first 25 mins, then increased to 325 for an additional 10 minutes. It came out perfect and delicious.
see 2 more reviews
Tweaks
-
Measure out ingredients and place in a food processor, blast on pulse until you have achieved a breadcrumb like consistency. Pour into a shallow tray and spread out even without pressing down. Place in preheated oven. Once cooked, before it cools, run a knife through the soft warm biscut to cut it into how even many slices required. Leave to cool then gentley separate precut pieces.
RECIPE SUBMITTED BY
<b>Reviews:</b>
<br>
<br>5 Stars - This is now a regular at our house!
<br>4 Stars - Fine recipe, just not to our personal tastes.
<br>3 Stars - There's something major I'd want to change.
<br>2 Stars - Edible but really didn't like it.
<br>1 Stars - Created recipe as posted, couldn't eat it.
<br>No Stars - Generally notes on how changes failed. No fault of the recipe.
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<br>Please feel free to honestly rate my recipes. I don't expect everyone to like the same things as us. I'd prefer any future Zaar members to have honest opinions to judge from before they take the time and effort to make a recipe.
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