Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, traditional shortbread. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Traditional Shortbread is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Traditional Shortbread is something that I have loved my whole life.
Shortbread is one of the most famous Scottish cookies. It is eaten around Christmas and is also an essential part of a traditional Scottish New Year (called Hogmanay). The success of a "shortie"—the Scottish nickname for shortbread—is to handle the dough with care and work it as little as possible. I've read a few claims that "traditional" Scottish shortbread is made with farola: "Scottish Shortbread is traditionally made with farola, a free-flowing cream coloured and fine granular powder or flour milled from durum wheat." This shortbread cookie is a traditional Scottish recipe.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook traditional shortbread using 4 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Traditional Shortbread:
- Prepare 25 p grams of butter, softened
- Take 1/2 (1 cup) icing sugar, sifted
- Prepare 1 2/3 cups plain flour
- Take 1/4 cup rice flour
And, since this shortbread can be made in under an hour, you can have tasty treats for tea parties, birthdays, showers and any occasion in between. The shortbread can be shaped before or after cooking, and most traditional recipes call for discs, squares, petticoat tails (triangular pizza-shaped slices made out of a big circle), or thick rectangular fingers. Pat the shortbread into the pan and cut after baking or roll it and cut the dough in the preferred shape. Add the flour and pulse briefly until the mixture resembles breadcrumbs.
Instructions to make Traditional Shortbread:
- Beat butter and icing sugadin a bowl with an electric mixer until light and fluffg. Sift in flours, combine well with a wooden spoon.
- Press dough inti a ball. Knead lightly untik smooth. Pat dough into a 23 cn round, about 1 cm thick, on greased baking tray.
- Score into fingers or wedges. Pierce with fork. Bake at 140°c for 35-40 minites or until set and browned.
- Cool on trays for 2-3 minutes. Transfer to a wire rack. When almost cool. Cut througg line into pieces (try using a bread knife in a sawing motion for neat pieces). Cool shortbread completely. Store in an airthight container.
- Note: dough can be rolled out and cut into small rounds or bars, cut with scone or biscuit cutters or pressed into wooden shortbread or butter moulds, as desired. Reduce baking times is cooking smaller pieces.
Pat the shortbread into the pan and cut after baking or roll it and cut the dough in the preferred shape. Add the flour and pulse briefly until the mixture resembles breadcrumbs. Add flour and mix till texture is like clay. Shortbread Cookie Tips Should you sift flour when making shortbread? We recommend sifting flour for all baked goods to break up any clumps.
So that is going to wrap it up for this exceptional food traditional shortbread recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
