Simple Butter Shortbread | Scottish Style | ショートブレッド
This shortbread recipe started off as me trying to recreate the popular Walkers shortbread, but after a some time I ended up changing it to suit my preferences and I hope you enjoy baking these too.
And as always, there are plenty of notes and tips in my blog post so do check it out for more details (link below) :)
There are some further notes on bake times and how to play around with the textures within the shortbread in the blog post.
Stay safe and take care of yourselves! Happy Holidays!
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Ingredients:
230g cake flour (8.5% protein)
40g corn starch
180g unsalted butter (82% butterfat min. see notes above), soft
20g full cream milk
80g caster sugar
4-6g fine sea salt (see notes above on salt)
2tsp vanilla extract
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Hazelnut Caramel Shortbread
Crumbly, buttery shortbread with a chewy, nutty topping spiked with lemon zest and herbs de Provence makes this recipe a decadent new addition to your holiday baking lineup.
Note: Herbs de Provence is a blend of dried herbs that often contains savory, marjoram, rosemary, thyme and oregano. It's commonly available in grocery stores and online.
Full Recipe:
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Hazelnut Chocolate Chunk Cookies
Crunchy nutty cookies with amazing hazelnut flavour, coming from both chopped and ground hazelnuts. And let's not forget the chocolate chunks! Very easy to do, I promise you. Bake these and watch them disappear in no time. Enjoy!
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Ina's Shortbread Cookies | Food Network
Ina's shortbread cookie recipe is possibly the easiest you'll ever find.
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Get the recipe:
Shortbread Cookies
Recipe courtesy of Ina Garten
Total: 1 hr 15 min
Prep: 15 min
Inactive: 30 min
Cook: 30 min
Yield: 20 cookies
Level: Easy
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
2008, Ina Garten, All Rights Reserved
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Hazelnut Shortbread Sandwich Cookies (with chocolate ganache)
Ingredients:
For the hazelnut shortbread:
90 g toasted ground hazelnuts
135 g unsalted butter, softened
75 g light muscovado soft sugar
1 tsp vanilla extract
210 g AP flour
¼ tsp salt
For the chocolate ganache:
100ml. Heavy cream
150gr. Dark chocolate
Hazelnut Shortbread Recipe
Hazelnut Shortbread:
50g sugar
100g butter
100g all purpose flour
100g grounded hazelnut
10g vanila sugar
A pinch of salt
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