How To make Frosted Scotch Shortbread
1 c Butter
1/2 ts Salt
3/4 c Powdered sugar
1 ts Vanilla
2 c Flour
Frosting: 2 tb Butter
2 oz Baking chocolate
1/2 c Sugar
1/3 c Evaporated milk
- or heavy cream Recipe by: Three Rivers Cookbook III Cream butter, salt and sugar together. Mix in vanilla. Add flour and mix well. Mixture will be dry. Roll into small balls the size of a walnut. Place on an ungreased cookie sheet. Bake at 300 degrees for 25 minutes. Do not brown. Cool completely before frosting. Frosting: Melt butter and chocolate in a saucepan. Add sugar and cream. Boil for 1 minute. Remove form heat. Beat until thick enough to stick to cookie. Dip the top of each cookie into frosting and return to cookie sheet or wire rack to set until frosting is firm. If frosting gets too hard to dip into, add a few drops of cream. -----
How To make Frosted Scotch Shortbread's Videos
How to Make Snowflake Shortbread Cookies | Cookie Recipe
Let it snow! Top these shortbread cookies with sparkling sugar so they glisten like snowflakes.
Ingredients:
1 cup butter, softened
1 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
Parchment paper
Royal Icing
Sparkling sugar
Recipe:
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3 ingredients Scottish Shortbread Recipe| Scottish All Butter Shortbread| Eggless Cookie
3 ingredients Scottish Shortbread Recipe| Scott’s All Butter Shortbread| Eggless Cookie
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07 Scottish Shortbread Cookies
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Scottish Shortbread Cookies
Keto Shortbread Cookies Recipe | How To Make Low Carb Shortbread Cookies For The Keto Diet
Today I'll show you how to make Keto Shortbread Cookies with almond flour! Easy Keto Cookie Recipes are my favorite low carb recipes to makee! And today's Shortbread Cookie Recipe is sure to be will be a hit with the entire family.
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OTHER KETO RECIPES:
Keto Pizza:
Keto Chocolate Peanut Butter Breakfast Bars:
Keto Pound Cake:
Keto Chocolate Cream Cheese Cookies:
Keto Strawberry Cheesecake Fat Bombs For Keto:
THINGS I USED IN TODAY'S KETO RECIPE:
Food Scale:
Cookie Scoop:
Confectioners Erythritol:
Almond Flour:
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KETO SHORT BREAD COOKIE INGREDIENTS:
Dry Ingredients
2 Cups (200g) Almond Flour
1/2 Cup (75g) Confectioners Erythritol
1/2 Tsp Baking Soda
Wet Ingredients:
1 Large Egg
1/2 Cup (112g) Melted Butter
1 Tsp Vanilla Extract
Optional Icing:
2 1/2 Tbsps (30g) Confectioners Erythritol
1 Tbsp (10-12g) Unsweetened Vanilla Almond Milk
Macros per cookie (recipe makes about 18 cookies):
113 Calories
11g Fat
2.5g Carbs
1g Fiber
(1.5g NET CARBS)
2.5g Protein
*NOTE: Macros don't account for the erythritol sweetener, it has ZERO CALORIES.
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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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How to Make the Best Scottish Shortbread (recipe from Tartine Bakery in San Francisco)
I absolutely LOVE this shortbread! It is perfection. If you've ever visited Tartine Bakery in San Francisco, you know the quality of their baked goods. What makes me so happy about this recipe is it bakes up exactly like the shortbread I have always purchased when in the city. Give this simple recipe a try and find out for yourself that it will melt in your mouth and is the very BEST shortbread you could ever make!
Pamela
Shortbread
1 cup + 2 tbsp very soft, unsalted butter/9 oz/255 g
1/2 teaspoon salt/ 2 ml
1 3/4 cup + 2 tbsp all purpose flour/9 oz/ 255 g
1/2 cup + 2 tbsp cornstarch */ 2 2/3 oz/ 75 g
1/3 cup granulated sugar / 2 1/2 oz/ 70 g
1/4 cup superfine or granulated sugar (for topping)/ 2 oz/55g
Preheat oven to 325 degrees. Butter a 6 x 10 inch glass baking dish. ( I have used metal pans with no problems and different size pans as long as the overall area is very close to 6x10)
Place very soft butter in a mixing bowl. The butter must be very soft- the consistency of mayonnaise or whipped cream. Add the salt to the butter and mix well with a wooden spoon or whisk so that the salt dissolves completely before adding the rest of ingredients.
Sift flour and cornstarch together into a bowl.
Add granulated sugar to the butter and mix just until combined. Add the flour mixture and mix just until a smooth dough forms.
Pat the dough evenly into the prepared baking dish. The dough should be no more than 2/3 inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. ( I bake mine a bit longer to get the desired light golden color) The middle of the shortbread should remain light. Let cool on wire rack until warm to the touch.
Sprinkle the shortbread with the superfine or granulated sugar. Tilt the dish so the sugar fully and evenly coats the surface, then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread in rectangular fingers about 1/2 inch wide and 2 inches long. ( I like to cut mine a bit wider)
If the cookies have become cold they will not slice well so they must still be warm to the touch at this point. Chill thoroughly before removing from the baking dish.
The first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula. The cookies will keep in an airtight container in a cool place for up to two weeks.
* You may use rice flour or potato starch in place of the cornstarch. Rice flour will give shortbread a bit more crunch. Cornstarch is the softest of all, making a short and flaky cookie.
Go, eat your food with gladness, and drink your wine with a joyful heart...
Ecclesiastes 9:7