Granny Hamptons English Shortbread Recipes

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.

Steps:

• (Handle this dough as little as possible).
• Combine ingredients until it forms a ball.
• Roll dough out to 1/2" thick.
• Cut into shapes or into wedges and prick with a fork.
• Colored sugar may be added for a decorative touch or they can be iced once cooled.
• Bake in 300 degree oven for 8-10 minutes- you should not brown this shortbread so watch closely and remove from oven just before they edges turn brown.
• No need to grease cookie sheets.

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).

Steps:

• Preheat oven to 160°C.
• Cream butter and sugar until light and fluffy.
• Fold in all dry ingredients into the butter mixture.
• Mix everything together, but do not overhandle the dough, or the cookie will turn out hard.
• Chill the dough to stiffen for at least 30 minutes, and make it easier to roll.
• Roll the dough about 1/4 inch thick, and cut into shapes using a cookie cutter.
• Bake until lightly golden brown. (I like it brown.).

Steps:

• Beat sugar into the softened butter. ( I leave this mixture on the counter for half an hour so that the sugar dissolves into the butter properly. Then pour this into the flour and beat until mixture is white.
• drop by spoonful onto parchment papered cookie sheet place a christmas cherry on top and bake at 300-325 until pale brown. (not sure exactly how long, probably 10- 15 minutes.
• You might want to double the recipe on this one, because you'll end up not being able to put these down.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, sugar, salt, nutmeg and egg yolk. Add the flour a little at a time until mixture is stiff.
• Place onto floured board and knead lightly until the dough begins to crack. Roll out 1/4 inch thickness and cut into desired shapes.
• Place on un-greased cookie sheet, decorate with colored sugar crystals and maraschino cherries.
• Bake for 10 minutes or until golden brown.