Easy and Delicious Shortbread Cookies
My shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry!
Full Recipe:
Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!
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How To Make Shortbread | Good Housekeeping UK
Find out how to make shortbread in a few simple steps - delicious buttery and crisp shortbread biscuits made easy with our step-by-step video.
Ingredients:
250g (9oz) plain white flour, sifted, plus extra to dust
175g (6oz) unsalted butter, at room temperature, cubed
75g (3oz) caster sugar
Demerara or granulated sugar, to sprinkle
1. Into a mixing bowl, put flour and butter then rub together using fingertips until mixture resembles breadcrumbs. Add caster sugar and bring together using hands.
2. Dust work surface with flour and turn out dough on to worksurface. Form into a thick sausage shape. Wrap in cling film and chill for 30min.
3. Slice dough widthways, into roughly 1cm (½in) thick discs and remove cling film. Line a baking sheet with baking parchment, and put shortbread discs on sheet with plenty of space between to allow them to spread when cooking. Sprinkle with demerara or granulated sugar.
4. Bake at 200°C (180°C fan) mark 6 for 15-16min, until pale golden. Cool for 10min on baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for up to one week.
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Creme Egg Millionaire's Shortbread Recipe
A delicious Easter recipe - buttery shortbread with mini creme eggs, a gooey caramel filling, chocolate topping and lots of Creme Eggs!
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Gran's Scottish Shortbread Recipe - 4 Ingredients! Glen And Friends Cooking
Gran's Scottish Shortbread Recipe - 4 Ingredients! Glen And Friends Cooking
Gran always said the secret to her shortbread recipe was using rice flour. You end up with an all butter shortbread that will just melt on your tongue, leaving a huge grin on your face. You can bake this shortbread recipe as rolled and cut-out cookies, or in a fancy stoneware shortbread mold... or as we've always done; a shaped round that is cut into wedges after cooking. This is a great egg free cookie recipe. Don't think of this as just a holiday cookie, or a Christmas cookie recipe - these are great all year round. A melt on your tongue rice flour shortbread recipe.
*In the early 1700s - to late 1800's Scotland was the centre of the global rice trade. Rice from Asia and from 'The Colonies' was imported to Scotland for processing and then traded on to the rest of Europe.
In 1775 alone more than 44,000. tons of rice were imported to Scotland from the Southern Colonies. That's just one year; and the numbers grow year over year until the late 1890s when trade shifted.
Some of that rice remained in the local Scottish economy and marketplace.*
Ingredients:
250 mL (1 cup) unsalted butter at room temperature
125 mL (1/2 cup) superfine or fruit sugar
125 mL (1/2 cup) rice flour
375 mL - 425 mL (1 1/2 to 1 3/4 cup) all purpose flour
Method:
In a bowl cream the butter.
Gradually add sugar and beat until fluffy.
Gradually add rice flour and all purpose flour until the mixture is too difficult to mix with a spoon.
Turn onto a floured board and knead lightly, drawing in flour until the dough begins to crack.
Form into a ball, cover in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 150ºC (300ºF).
Cut ball into half.
Place one segment on one side of an un-greased baking sheet.
Pat the dough into a circular shape roughly 1/4 inch thick.
Take a fork and prick a lovely pattern onto the top of the dough.
Do the same for the second segment of dough.
Bake for 45 minutes to 1 hour.
When the dough is slightly golden remove from the oven and let sit for 5 minutes.
Cut into wedges and remove from baking sheet to cooling rack.
OR
Roll out the dough to 1/4 inch thick and cut into cookie shapes.
Place on an un-greased baking sheet and bake for 15 to 18 minutes in an oven set at 300ºF.
When slightly golden remove from oven and let stand for 5 minutes.
Remove from baking sheet onto cooling rack.
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Incredible Millionaire's Shortbread #Shorts
Millionaire's Shortbread! Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist. If you'd like a longform video for this recipe let me know in the coments!
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EASTER Mini Egg Millionaire Shortbread Recipe | Easter Treats | Mini Eggs | Step by Step Baking
In today's video I will show you how to make these super easy and delicious Mini Egg Millionaire Shortbreads! Perfect way to use up any left over Easter Chocolate!
Ingredients:
For Shortbread
175g Butter
75g Caster Sugar
250g Plain Flour
100g Crushed Mini Eggs
For Caramel:
100g Butter
100G Muscavado Sugar
397ml Condensed Milk
Topping:
200g Milk Chocolate
100g Mini Eggs
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