Beth's Holiday Shortbread Cookie Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade Holiday Shortbread Cookie Recipe. A great Christmas cookie recipe perfect for gifting!
#ChristmasRecipes #ChristmasCookies #Entertainingwithbeth
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Learn how to make a decorative holiday shortbread cookie that is as delicious as it is beautiful.
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BETH’S HOLIDAY SHORTBREAD COOKIE RECIPE
Makes 9 cookies
*PRINT RECIPE HERE*
INGREDIENTS:
¾ cup (180 g) butter
½ cup (50 g) powdered sugar
1 tsp (5 ml) vanilla
¼ tsp (1.25 ml) salt
2 tsp (10 ml) orange zest
1 ½ (180g) cups flour
Special Equipment:
9x 9 Shortbread Pan.
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METHOD:
Whip butter until fluffy, add sugar, beat to combine. Add vanilla, salt and orange zest. Beat together. Add flour. Beat until really well combined.
Roll into ball. Wrap in parchment or plastic. Refrigerate 1 hour.
Press into pan. Prick with a fork.
Bake at 325F (175C) 25-27 mins. Allow to cool for 15 mins.
Place cutting board on top of pan and flip over. Cut shortbread into squares while still warm.
Polenta (corn meal) biscuits, completely GF
These are simple biscuits made with fine corn meal, and they are really nice. They are very fragile when just baked, but once they cool down they are perfect, a tasty alternative to short bread, and as addictive. Utterly delicious with a cup of coffee. Ingredients:
250g fine corn meal
75g sugar
150g butter
3 egg yolks
vanilla essence
You can use orange blossom water or lemon essence instead of the vanilla. Cook at 180 degree for about 20 minutes. #baking #biscuits #glutenfree #cornmeal #polenta #easybake
Anna's INCREDIBLE Torrone Recipe!
Torrone is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 4 dozen pieces
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients
3 large egg whites, at room temperature
pinch salt
2 cups + ¼ cup (450 g) granulated sugar (caster sugar)
2 cups (670 g) honey
2 cups (320 g) blanched whole almonds, lightly toasted
1 cup (120 g) shelled pistachios
2 tsp (10 mL) finely grated orange or lemon zest
1 tsp (5 mL) vanilla extract
cornstarch, for dusting (cornflour)
Directions
1. Grease a 9-x-13-inch (23-x-32-cm) pan and line it with parchment paper so that the paper comes up the sides.
2. Whip the egg whites in a stand mixer fitted with the whip attachment with the salt until foamy and then gradually add ¼ cup (50 g) of sugar until the whites hold a soft peak when the beater is lifted.
3. In a large saucepot, bring the remaining 2 cups (400 g) of sugar and the honey to a boil over high heat while stirring constantly. Keep stirring and use a candy thermometer to gauge when the sugar reaches 280 F (138 C), at which point stop stirring (the sugar will no longer be at risk to boil over) and continue boiling until the sugar reaches 315 F (157 C) – this takes about 4 minutes from when it hits 280 F/138 C. Remove the pot from the heat and stir it until it cools to about 300 F (149 C), 1-2 minutes.
4. Turn on the mixer to high speed and carefully pour the hot sugar down the inside of the mixer (this avoids splatters) and continue to whip on high speed until the meringue thickens and cools enough that it can be touched, about 4 minutes. When you first add the sugar the meringue will inflate, but then collapse a little as it continues to whip.
5. Remove the bowl from the mixer and stir in the almonds, pistachios, zest and vanilla by hand. Work quickly to scoop and spread the torrone into the prepared pan, using hands dusted with cornstarch, press this evenly into the pan and let it cool completely (3 hours) before slicing.
6. To slice, tip the torrone onto a cutting board, peel away the parchment paper and dust the torrone liberally with cornstarch. Use an oiled knife (wiped with vegetable oil or cooking spray) to cut the torrone into bite size pieces.
TIPS
The torrone should be stored in a single layer – if stacked it will stick and squish.
While normal caramel should not be stirred as it cooks, the torrone sugar must be stirred as it begins to cook so that the honey doesn’t boil over.
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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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Easy 3 Ingredients Moist Soft and Fluffy Almond Cake
Ingredients:
4 eggs
1 cup (190g) sugar
1 1/3 cup (250g) almond flour
1tsp almond extract (optional)
you can add orange or lemon zest for extra flavor????
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오도독 고소한 옥수수 비스코티 만들기 Corn Biscotti recipe????
안녕하세요.
오늘은 바삭하고 고소한 옥수수 비스코티를 구웠어요.
두 번 굽는 과정이 번거롭긴 하지만 가족들이 좋아해서 종종 굽는데
옥수수가루를 넣어서 노릇하고 캔옥수수가 꼬득해서 맛있었습니다.
납작하게 직사각형으로 각을 잡아서 구우니까 길쭉한게
몇 달 전에 구운 대추 비스코티 보다는 모양이 잘 나왔어요.^^
오늘도 방문과 시청 감사드리면서 장마 기간에도 건강하시길 바랍니다~!
(11개 분량)
박력분 140g, 옥수수가루 70g, 베이킹파우더 3g,
계란 55g, 오일 35g, 설탕 70g, 소금 1g, 캔옥수수 100g
1.볼에 계란을 풀고 설탕, 소금, 오일 순으로 섞은 후
박력분, 옥수수가루, 베이킹파우더를 체에 곱게 내려서
주걱을 가르듯이 반죽합니다.
2.물기를 뺀 캔옥수수를 넣고 반죽을 한덩이로 만든 후
오븐을 180도 예열하면서 테프론시트를 깔은 오븐팬에 반죽을
납작한 직사각형으로 평평하고 도톰하게 성형합니다.
3.예열한 오븐에 20분 굽고 한 김 식혀서 온기가 남아 있을 때 1.5cm
간격으로 썰어서 170도 예열한 오븐에서 앞뒤로 뒤집어 가며
15분 구우면 완성입니다.
(11 pieces)
140g cake flour, 70g corn flour, 3g baking powder,
55g eggs, 35g oil, 70g sugar, 1g salt, 100g canned corn
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