Source: https://www.christinascucina.com/how-to-make-shortbread/
2 1/4 cups all purpose flour
1/2 cup sugar, and extra for sprinkling on top of baked biscuits
1 cup good quality salted butter, softened
Pre-heat oven to 375oF (190oC)
Mix all the ingredients together by hand or mixer, to a stiff consistency (the butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer). Don't overwork the dough; stop when it just comes together
Roll out into the shape of a pan or tin you want to bake them in. I baked this in an 8 x 8 pan. Trim the edges to the approximate size. Or just press the mix, flat, into the pan.
FINGERS: Place it in the pan of your choice. One mistake many people make is rolling the shortbread too thin. Proper shortbread should be quite thick (no less than 3/4" or 2cm if making fingers). Tip: make sure your fingers are wide enough that a fork can prick them. Use a bench scraper or knife to cut the dough into fingers. Next, prick the shortbread with a fork, about half way through.
ROUND: You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork.
MOULD: (brush the mold with a little oil, and sugar first to ensure it comes out nicely). Roll out the dough, place over the mould and roll again to press into it. Remove the excess dough then turn out onto a tray. If your shortbread mould doesn't have a pretty design, prick it with a fork
Place in preheated oven for 25 to 30 minutes or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn't be darkly colored. Let your shortbread cool on or in the pan or tray before moving to rack to cool completely.
Store in a sealed container (an old Walker's tin is excellent) and keep in a cool, dry place. Shortbread will keep well for weeks, but is also excellent after being frozen.
Source: /repo/local.cvs/per/bruce/com/doc/recipe/
dessert-shortbread.html
$Revision: 1.5 $; $Date: 2024/03/28 06:14:56 $ GMT