How To make Egg Shortbread
3/4 c Butter
6 tb White or light brown sugar
1 Egg
2 c Flour
1/8 ts Salt
Beat the butter well with the sugar, add the egg, and incorporate well. Fold the flour and salt through by hand. Pat out evenly on the cookie sheet, cover with foil, and distribute dried beans or rice over the surface. Bake in an oven preheated to 400 for about 10 minutes, reduce heat to 350, cooking for 10 more minutes. Remove the foil and beans, reduce heat to 325, and bake about 10 more minutes, until well done but not particularly brown. Let cool slightly and cut into 40 thin rectangles. SOURCE: Biscuits, Spoonbread, and Sweet Potato Pie (pg. 237) -----
How To make Egg Shortbread's Videos
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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Easter Egg Millionaire’s Shortbread
A fudgy caramel centre is sandwiched between a shortbread base and a rich chocolate topping decorated with Easter eggs in this indulgent and yummy Easter slice.
How long will it take?
1 hour 20 minutes
What’s the serving size?
Makes approx. 24 pieces
What do I need?
For the shortbread base
185 g unsalted butter, softened
75 g caster sugar
250 g plain flour
Pinch Sea salt
For the caramel filling
185 g unsalted butter, roughly chopped
75 g caster sugar
3 tbsp golden syrup
395 g sweetened condensed milk
1 tsp sea salt
For the topping
200 g dark cooking chocolate, finely chopped
150 g assorted Easter eggs including white chocolate eggs and mini eggs
How do I make it?
Preheat oven to 180C.
Grease and line a 20 x 30 centimetre biscuit tray.
Start by making the shortbread. In an electric mixer, cream the butter and sugar until pale and fluffy. Slowly add the flour and salt and beat to form a soft dough. Press into prepared tin to form a flat layer and bake for 15-20 minutes, or until pale golden. Set aside to cool in the tin.
While the biscuit base is cooling make the caramel filling by adding all the ingredients to a large saucepan over low heat. Stir until the sugar has dissolved, then increase heat and bring to the boil. Allow mixture to boil for 5 minutes, stirring continuously, until it thickens to a soft, fudge consistency. Pour filling over the shortbread base and set aside at room temperature to set for 30 minutes.
For best results temper the chocolate topping. When the caramel filling is set, gently melt the chocolate in the microwave in 15 second bursts, stirring between each one, until melted but not above 30C. Evenly spread the chocolate over the caramel.
Break larger Easter eggs into smaller pieces and scatter over the top of the chocolate while it is still warm. The eggs will melt a little into the chocolate and this will add to the final look of the slice. Decorate with mini eggs and then place in the fridge until set, approximately 1 hour.
Cut into squares to serve.
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!
Full recipe and instructions can be found here:
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Creme Egg Chocolate Caramel Shortbread Recipe | Emma Mumford
I hope you all enjoyed watching this very tasty recipe vlog, hopefully I haven't ruined too many diet's :D
For The Shortbread Base
- 150g Unsalted Softened Butter
- 50g Golden Caster Sugar
- 160g Plain Flour
For The Caramel Layer
- 397g Condensed Milk
- 150g Unsalted Butter
- 150g Golden Caster Sugar
For The Chocolate Layer
- 100g Milk Chocolate
- 200g Plain Chocolate
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Shortbread Recipe | Emojoie
Hi, I’m Emojoie.
I'm making a shortbread this time. I always wanted to try making a long-shaped shortbread so I did. You don’t use an egg for the shortbread and it makes a crunchy texture that just melts in your mouth. Give it a try!
Please follow me on other SNS
????
◼17cm square mold
160g unsalted butter
A pinch of salt
75g powdered sugar
230g flour
150℃ for 45 min
➢Method
Add a pinch of salt to softened unsalted butter
Add powdered sugar and mix
Add the flour and mix until incorporated
Spread the dough into a 17 cm square pan
Mark 16 equal portions
Poke holes in the dough
Bake in a preheated oven at 150°C for 45 minutes
Remove the mold while the dough is hot and cut it with a knife
Salted Egg Yolk Shortbread recipe ????????| ชอร์ตเบรดรสไข่เค็ม| #shortbread
Using 6 inch square cake pan.
Ingredients
1. 83 g White sugar
2. 166 g Room temperature salted butter
3. 1/2 tsp Salt
4. 1/2 tsp Vanilla
5. 275 g All-purpose flour
6. 15 g Cornflour
7. 6 Salted yolks
ชอร์ตเบรด คุกกี้เนย | 쿠키
ใช้พิมพ์สี่เหลี่ยมขนาด 6 นิ้ว
ส่วนผสม
1. น้ำตาลทรายขาว 83 ก
2. เนยเค็มอุณหภูมิห้อง 166 ก
3. เกลือ 1/2 ชช
4. วานิลลา 1/2 ชช
5. แป้งอเนกประสงค์ 275 ก
6. แป้งข้าวโพด 15 ก
7. ไข่แดงเค็ม 6 ฟอง
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