Scotch Shortbread Recipe

Traditional Scottish Shortbread The Daring Gourmet

WEBMar 10, 2019 · Preheat the oven to 350 degrees F. Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and …

Rating: 5/5(177)
1. Preheat the oven to 350 degrees F. Butter a 8x8 or 9x9 inch square baking pan. You can also use a round cake can and cut the shortbread into triangles.
2. Place the caster sugar, flour, salt and butter in a food processor and pulse until it's combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers. If it's too dry and crumbly it needs to be pulsed a bit longer. (If using any add-ins, stir them in at this point.)Pour the mixture into the greased baking pan. Use your fingers and hands to firmly press down the mixture. Note: If the mixture is too dry to work with, including pricking with a fork (see below), then it was not pulsed long enough in the food processor. Optional: Prick the shortbread with the tines of a fork, creating rows. Some people also like run a knife between each row of fork tines to make cutting the shortbread easier after it's baked. You can also prick the shortbread with a fork immediately after it is done baking while it is still warm; the holes will be more pronounced this way as they have a tendency to close during baking.
3. Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve.Store the shortbread in an airtight container for up to several weeks. Its flavor and texture improves over time.

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2 Ingredient Healthy Shortbread Cookies (No Butter, …

WEBDec 15, 2020 · Place cookies onto prepared baking sheet. Bake 25-35 minutes (1/8 inch cookies will be done around 25 minutes and 1/4 inch …

1. Preheat oven to 250°F. Line a large baking sheet with parchment paper.
2. Add almond flour to a large bowl. Add in maple syrup, one tablespoon at a time. Mix syrup with almond flour using a spoon and stir until the maple syrup is completely incorporated and has moistened all the almond flour before adding in the next tablespoon. After 2 1/2 tbsp, your dough should be clumpy but not one big lump. You will know your dough is ready if when you pinch a clump together, it stays together and doesn't fall apart. If your dough is too dry, you can add a little more maple syrup (about 1/2 tbsp). If your dough is moist enough to fully form a large dough ball, then you've added too much maple syrup and will need to add a little more almond flour.
3. Gather dough together and place between two sheets of parchment paper. Use a rolling pin on top of parchment paper to roll out dough. You want the dough to be between 1/8 and 1/4 inch thick.
4. Slice cookie dough into rectangles, approximately 1.5 inch by 2 inch. You can also use a cookie cutter to cut other shapes.

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Simply Perfect Scottish Shortbread Seasons and …

WEBDec 16, 2018 · Set aside. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, mix together the all …

1. Preheat oven to 350F. Line an 8-inch square metal baking pan with parchment paper, leaving an inch or so overhanging the sides. Set aside.
2. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, mix together the all purpose flour, rice flour and sugar. Add the cold butter cubes and mix on low speed for several minutes, until butter is broken down into small, even-sized pieces. Mixture will be loose and sandy, but if you grab a bit of it and squeeze it, it should form a clump.
3. Dump mixture into your prepared baking pan. Using a kitchen spatula, press mixture firmly into the pan. (See process photos in Cook's Notes above).
4. Bake in preheated oven for about 35 minutes or until set, but not browning around the edges at all. (If you dough was more moist, it may need a few more minutes in the oven, maybe 40 minutes). Remove from oven (*Leave oven on!) and let stand for 10 minutes. Using a sharp knife, cut (slowly and carefully), into 16 pieces (1-inch wide x 4-inches long). Using a fork, press fork twice into each of the "sticks", if you like, making sure to press right through the cookie to the bottom of the pan.

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