Shortbread. Scottish shortbread is a biscuit to really sink your teeth into. Roll the dough and cut into square or round shapes or pat the dough into a baking pan. Shortbread is a wonderful starting point for all kinds of sweet adventures: top it (nuts, chocolate Vary the flavor of your shortbread with the following simple additions.
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You can have Shortbread using 6 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Shortbread
- Prepare 240 g (2 cups) of plain flour.
- You need 36 g (1/4 cup) of rice flour.
- It's 65 g (1/4 cup) of caster sugar, more for sprinkling.
- Prepare of zest grated from 1 lemon and 1 lime.
- You need 1/2 tsp of fine sea salt (1/2 teaspoon).
- You need 225 g (2 sticks) of unsalted butter, melted and cooled.
Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. Not to be confused with Shortcake. Lightly flour a work surface, and roll out the dough until it's. Download Shortbread stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.
Shortbread step by step
- Preheat the oven to 180C/350F/gas 4. Line an 18 x 23cm or 20 x 20 square (7 x 9in, or 8 x 8 square) baking tin with parchment..
- Mix the lemon and lime zest into the sugar. Stir the flours, flavoured sugar and salt together and pour in melted butter when it has cooled down. Mix well with a spoon..
- Press the dough into the lined tin. You can mark lines with a sharp knife or a pastry cutter for cutting the fingers when baked..
- Bake for 30-35 minutes until pale golden..
- Remove from the oven and sprinkle with caster sugar (plain or mixed with more lemon zest). Cut the shortbread into fingers taken out of tin but still in the parchment– it will make 16 medium sized ones..
- Cool them completely on a wire rack – they will be awfully crumbly at first but will set as they cool..
Shortbread definition is - a thick cookie made of flour, sugar, and a large amount of shortening. Stir in vanilla; add flour and mix well. Put through cookie press and form cookies onto baking sheets. The imprint from the baking mold will almost make this Scottish Shortbread cookie too gorgeous to eat. Re cut if necessary As soon as shortbread is cold, store in an airtight tin.