SHORTBREAD, 10 WAYS
Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 61 milligrams, Sugar 6 grams, TransFat 0 grams
CRISP ORANGE SHORTBREAD
Coeliac sufferers need not miss out on sweet treats with this gluten-free melt-in-the-mouth shortbread recipe
Provided by CJ Jackson
Categories Afternoon tea, Side dish, Snack, Supper, Treat
Time 35m
Yield Easily doubled
Number Of Ingredients 5
Steps:
- Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour and baking powder and mix together to form a dough.
- Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Will keep stored in an airtight container for up to a week.
Nutrition Facts : Calories 154 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
ORANGE SPICE SHORTBREAD
Make and share this Orange Spice Shortbread recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325.
- Cream butter and powdered sugar together. Add the orange peel, spices and flour.
- Knead until smooth.
- Butter a shortbread (or cake) pan. Press dough into pan. Prick with a fork.
- Bake for 30-35 minutes, or until lightly browned. Let cool in the pan for 10 minutes. Turn out and cut while still warm.
Nutrition Facts : Calories 125.7, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.8, Carbohydrate 13.1, Fiber 0.3, Sugar 4.9, Protein 1.2
ORANGE SHORTBREAD WITH SPICY DARK CHOCOLATE
Of all the cookies I've made over the years, shortbread is the one that won't last 24 hours in our house. My 11-year-old daughter is wild for dark chocolate and the cayenne pepper is hardly noticeable, but adds a sophisticated kick.-Holly Campbell, Palouse, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Place first six ingredients in a food processor; process until dough comes together. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. diamond-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Refrigerate 15 minutes. , Bake 9-11 minutes or until until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix chocolate and cayenne until smooth. Drizzle over cookies; refrigerate until set. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.
Nutrition Facts :
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- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy. Add vanilla and egg and beat until incorporated.
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- In the bowl of a stand mixer, beat together the butter, sugar, vanilla, orange extract, salt and orange zest at medium speed until combined.
- In a separate bowl, combine the flour, cinnamon, cloves, and cardamom. Add to the butter mixture and, with the mixer on low speed, mix until you have a soft, slightly crumbly dough. (The dough might look really dry at first, but just keep mixing - after a minute or two. it will magically start to come together!)
- Divide dough in half. Place each half on a piece of parchment paper and roll into a 1 ½” log using lightly floured hands. Wrap up tightly and refrigerate until the dough is firm and slices cleanly, about one hour.
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