How To make Three Way Shortbreads
1 1/4 c All-purpose flour
3 tb Sugar
1/2 c Butter
In a large mixing bowl stir together the flour and sugar. Cut in butter until mixture resembles fine crumbs. Form mixture into a ball and knead until smooth. Follow the directions below for any desired shape. SHORTbrEAD WEDGES: On an ungreased cookie sheet pat or roll dough into an 8-inch circle. For scalloped edge, with forefinger and thumb of the other
hand. Using a sharp knife, cut the dough circle into 12 to 16 pie-shape wedges. Do not seperate wedges. Prick each wedge with a fork, making a design. Bake at 325 degrees F. oven for 25 to 30 minutes or just until edges are light brown. While warm, re-cut wedges. Remove from pan; cool on a wire rack. THUMBPRINTS: Prepare dough as directed; shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using your thumb, press an indentation in the center of each cookie. Bake in a 325 degree F oven about 18 minutes or until bottoms are light brown and wedges are slightly golden. Immediately spoon 1/2 teaspoon fruit preserves (such as cherry, strawberry, or peach) into each indentation. Cool completely, then remove cookies from cookie sheet. PECAN SPICE SHORTbrEAD: Prepare the dough as directed, except substitute brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour mixture. Pat the dough into an ungreased 9-by-9- by 2-inch baking pan. Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough. Bake in a 325 degree oven for 23 to 25 minutes. While warm, cut into 16 2 1/4-inch squares. Cut each square diagonally to make triangles. Cool in
pan. Drizzle with Vanilla Icing. VANILLA ICING: In a small mixing bowl combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract. Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency. Recipe from: Daily Breeze Newspaper, by Camille Kraeplin 12/11/91
How To make Three Way Shortbreads's Videos
Easy Three Way Shortbread Cookies! (makes pandas, frogs and cats - plus endless customisation!)
How to make the EASIEST and CUTEST shortbread cookies ever!!! There's only three essential ingredients (plus extra if you want flavours and colours and to create various animal designs!). I show you how to make frog, cat and panda variations in this video, and some ideas for how to decorate them. But you can decorate them however you like! There's endless customisation options.
FULL recipe over at the Washington Post/Eat Voraciously:
The variations in the thumbnail are my festive versions so YES you can add santa hats and all things christmassy. Photo by @scottsuchman, food styling by @lisacherkasky (both on IG)
Did I mention you can make these vegan and/or gluten free too?
I LOVE these cookies!!! Hope you enjoy making them!
And YES im finallyyy getting myself back onto youtube. House moving, renovation and book writing have taken up all my time. But now the plan is to share a new video every month. (I’d love to do more frequently, but i love an acheivable goal more!)
Love,
Kim-Joy xxx
Video shot and edited by Kate Broughton ????
Baking a No Yeast Quick Short Bread Recipe for Fall - 3 WAYS!
We are baking a no yeast quick short bread recipe for Fall. I show you 3 ways to adapt the same short bread recipe. I use it for all of my quick short breads and adapt it to the flavors I want to make.
Here is the recipe I used in a previous Fall shortbread baking video and this one is for a single loaf:
Basic Shortbread Recipe:
1/2 Cup Sugar
1/4 Cup Vegetable Oil
2 Eggs
1 teaspoon of Salt
2/3 Cup of Molasses for (Brown Bread)
or 2/3 Cup of Fruit of choice
2 Cups Milk or other liquid like apple sauce, orange juice etc..
1 teaspoon of Baking Soda
4 Cups All-Purpose Flour
2 teaspoons of Baking Powder
1/2 Cup Raisins (optional)
1/2-1/4 Cup of Chopped Nuts (optional)
Combine Dry ingredients first then add the liquid ingrediants and mix till you have a nice pudding like batter mixed well.
Pour into pre-greased loaf pan
Bake at 350 degrees for 25 - 35 minutes - test with a toothpick to check if its done. This time I noticed the Banana Coconut Orange Nut Bread took longer around 45 minutes at appx 375. You will want to make it maybe at 350 and keep testing it.
Let cool slice and eat!
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THICK Nutella Stuffed NYC Cookies Recipe
Chinese Shortbread 2-Ways (Traditional Vs. Pork Floss Filling) Recipe (原味光酥餅與肉鬆光酥餅) with Papa Fung
A traditional Chinese shortbread that is slightly sweet, soft and powdery. It has a cake-like texture on the inside. To change it up, I created another version that incorporates pork floss as the filling to add to its texture and to give it a sweet and salty taste.
Timestamps:
0:00 Intro
00:19 Part 1: Directions
2:09 Part 2: Assembly
2:12 Assembly: Traditional
2:32 Assembly: Pork Floss Filling
3:04 Part 3: Bake
3:27 Finale
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CHINESE SHORTBREAD IN 2 WAYS [原味光酥餅與肉鬆光酥餅食譜]
Makes 29 shortbreads (20 original flavours, 9 with pork floss filling). [製成二十塊原味，九塊肉鬆味。]
INGREDIENTS [食材]
600g Pastry Flour [低筋麵粉]
30g Milk Powder [奶粉]
6g Baking Powder [發粉]
2g Baking Soda [梳打粉]
150ml Milk [牛奶]
150g Sugar [糖]
130ml Peanut oil [花生油]
1 Egg [蛋]
200g Pork Floss (optional) [肉鬆]
DIRECTIONS [製作]
1. Combine pastry flour with milk powder, baking powder and baking soda. Sift, create a well. Add sugar, peanut oil and milk into the well and mix until combined, slowly add in the dry ingredients into the mixture. Once dough-like, add an egg and knead. [混合粉料過篩開穴，放糖，奶和油在中間拌勻，慢慢撥入粉料搓揉，途中加蛋搓揉。]
2. If the dough feels dry, add a little bit more oil and knead until smooth. Wrap and set aside for 30 minutes. [逐少加入油搓壓，要不斷搓壓至滑身，用保鮮膜包好靜置三十分鐘。]
3. Traditional Style: Divide the dough into even pieces, flatten and sift some pastry flour on top and bake at 320°F for 18 minutes. [取粉糰平均分成細粒，壓扁灑些麵粉在面，放入已預熱320度的焗爐內焗十八分鐘即可。]
4. Pork Floss Filling: After dividing dough into even pieces, flatten 2 pieces of dough, place pork floss on top of one of the dough disc, place the other dough disc over it and seal the edges. Sift some pastry flour on top and bake for 320°F for 18 minutes. [肉鬆餡:跟之前一樣壓扁粉糰，放適量肉鬆中間，將另一塊粉糰上面掐緊邊邊，灑些麵粉上面，放已預熱320度的焗爐內焗十八分鐘即可。]
#chineseshortbread #recipe #光酥餅
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Music/Sound Credits:
Epidemic Sound: Oak City by Sarah, the Illstrumentalist
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod
Caramel Masterclass with Caramel Recipes 3 Ways | Cupcake Jemma
It's Masterclass time and one of your top requests is for me to demystify caramel. So here is 3 different kinds of caramel, broken down and explained simply. If you have any more questions, pop them down below and I'll do my best to answer them! :)
You will need...
Double/Heavy cream
Sugar (I use caster sugar but granulated is ok too)
Water
Butter
Nuts
...in various quantities...watch the video ;)
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4 ING GLUTEN FREE DAIRY FREE JAM SHORTBREAD COOKIES/NO EGGS/NO BAKING POWDER NO BAKING SODA
#glutenfree #dairyfree #meltinyourmouth #shortbread #cookies #raihanascuisines #jamcookies
I am in love with these rich, delicious, super easy to make, gluten free dairy free shortbread cookies with jam in the middle, this recipe is going to be a keeper!
Recipe ????????
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Ing:
2 sticks or 16 tbsp or 1 cup unsalted dairy free butter at room temperature
1/2 cup powder sugar
1/2 cup corn starch
1 tsp vanilla paste
pinch of salt
1.5 cups gluten free flour
Jam for the center
Preheat oven at 325 degrees F
Method:
In a bowl mix your butter with a wooden spoon and add the vanilla and salt mix well, next add the powdered sugar and cream the mixture until everything is combined. In a different bowl mix the gluten flour and cornstarch mixture together and add half of the mixture to the the cookie mixture and mix then add the other half and make sure all the ingredients are combined really well. Make desired cookie shape using whatever size ice cream scoop you like, with your finger make a hole in the middle making sure not to go through completely and fill with the jam, stick them in the oven for about 12 to 15 minutes or until the have a very light tan color on the bottom, you should be able to get about 16 depending on the size of ice cream scoop you use.
These are delicious with a cup of chai or a cup of cold milk!
Enjoy!