Britishs Shortbread Recipes

TRADITIONAL ENGLISH SHORTBREADS

From the heart of Scotland, these sugary treats have become the centre of the British culture. These Biscuits are perfect to bake with children and are a simple treat to start you baking.

Provided by British Bakery

Time 25m

Yield Makes 6-10 Shortbread's

Number Of Ingredients 0

Traditional English Shortbreads image

Steps:

Preheat oven to 160°C/gas 3.
Lightly grease baking tray or place a piece of baking paper over the tin (to stop the unlikely event of the Shortbread sticking).
Place sifted flour and sugar into bowl and mix together.
Dice the margarine and gradually rub into flour until breadcrumbs.
Add vanilla essence and carry on rubbing in with fingertips.
When the mixture sticks together, place on floured workspace and gently knead until a soft ball.
Roll out until 1.5 cm in thickness, then cut into Shortbread fingers or petticoat tails. (Using a biscuit cutter is a good way to get a more defined shape)
Prick all over with a fork or a cocktail stick and (for petticoat tails) mark the edges as well.
Place in the oven for 15-20 mins and then leave to cool. (Make sure you take the Shortbread out when it is starting to darken round the edges of the biscuit)
Sprinkle caster sugar over the biscuits (after fully cooled).

Ingredients

ENGLISH SHORTBREAD

I've been making this shortbread for years. It's easy and quick to make, with only three ingredients. when I serve it at gatherings, someone always requests the recipe!

Provided by truebrit

Categories Bar Cookie

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5

English Shortbread image

Steps:

Preheat oven to 375°F.
Mix the butter and sugar together until light and creamy.
Gradually work in the flour (Mixture will be crumbly).
Press mixture into a greased 9" x 13" pan.
Prick all over with a fork (Dip fork in some flour before pricking shortbread).
Sprinkle with a teaspoon of sugar (Optional).
Put into oven for about 20 minutes, or until pale golden.
When cool, cut into bars.

Ingredients

1 cup butter, plus (no substitutes)
2 tablespoons butter
1/2 cup sugar
3 cups all-purpose flour
1 teaspoon sugar, for sprinkling (optional)

SHORTBREAD RECIPE

Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios

Provided by Emma Lewis

Categories Afternoon tea, Treat

Time 1h10m

Yield Makes 24 slices

Number Of Ingredients 4

Shortbread recipe image

Steps:

Place the butter and 140g sugar in a food processor and whizz until smooth.
Tip in both the flours and a pinch of salt, then whizz until mixture comes together.
Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.
Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork.
Sprinkle with the remaining sugar, then bake for 20-25 mins.
Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.

Nutrition Facts : Calories 188 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium

Ingredients

300g butter, softened
140g golden caster sugar, plus 4 tbsp
300g plain flour
140g rice flour

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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.
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.

Britishs Shortbread Recipes

TRADITIONAL ENGLISH SHORTBREADS

From the heart of Scotland, these sugary treats have become the centre of the British culture. These Biscuits are perfect to bake with children and are a simple treat to start you baking.

ENGLISH SHORTBREAD

I've been making this shortbread for years. It's easy and quick to make, with only three ingredients. when I serve it at gatherings, someone always requests the recipe!

SHORTBREAD RECIPE

Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios

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