How To make Pat's Shortbread
1 c Butter
1/3 c Sugar, fruit (superfine)
2 1/4 c All-purpose flour; sifted
Recipe by: Pat Brooks Oven: 300 F for cookies; 275 F for large whole shortbread Cream butter until light. Add sugar gradually, beating until fluffy. Add flour 1/2 cup at a time to a total of 2 cups, mixing well. Turn dough out onto a pastry board floured with the final 1/4 cup flour. Knead in this last 1/4 cup, then divide the dough in two and knead each until all cracks disappear (about 5 minutes). Refrigerate for 15 to 20 minutes. Roll out each piece to 3/8" thickness. Cut into desired shapes or leave whole and crimp edges and prick surfaces with fork. Bake on ungreased cookie sheet to slightly golden, 25 to 30 minutes for cookies and 30 to 35 minutes for whole shortbread. -----
How To make Pat's Shortbread's Videos
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
Rosemary Shortbread Cookies - How to Make Shortbread Cookies
Learn how to make a Rosemary Shortbread Cookies recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy these easy Rosemary Shortbread Cookies!
Not Your Grandma's Oat Shortbread Recipe - But Maybe Your Great Great Séanmhair's
Oat Shortbread Recipe... Cue The Outrage
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) butter
125 mL (1/2 cup) superfine or fruit sugar
125 mL (1/2 cup) rice flour
175 mL (¾ cup) oat flour
175 mL - 250 mL (¾ cup - 1 cup) all purpose flour
Method:
Preheat oven to 150ºC (300ºF).
In a bowl cream the butter.
Gradually add sugar and beat until fluffy.
Gradually add rice flour, oat 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.
Pat the dough into a circular shape roughly 1/4 inch thick.
Take a fork and prick a pattern onto the top of the 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.
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Shortbread Fingers | Waitrose & Partners
These buttery shortbread fingers are so simple to make and make for a perfect afternoon treat.
This classic recipe is delicious as it is, but also benefits from the addition of a little orange zest or lavender (from a jar). You could even dip the shortbread fingers in chocolate once cooled for that extra special finishing touch.
Preparation time: 20 minutes, plus cooling
Cooking time: 1 hour
Makes: 18
Ingredients:
250g salted butter, at room temperature
125g caster sugar, plus 2 tbsp for sprinkling
250g plain flour, plus a pinch for smoothing
100g rice flour
For the full recipe |
To visit our website | waitrose.com
Malty Millionaires Shortbread with Jane's Patisserie!! | Cupcake Jemma
HAVE YOU HEARD THE NEWS!? We've written a recipe book! That's right - the very first Crumbs & Doilies baking book will be available VERY SOON! Head to the links below to pre-order RIGHT NOW! It will be available to purchase from November 24th.
Pre order a copy of the Crumbs & Doilies book from Amazon just here
✨????????YOU CAN NOW PRE ORDER SIGNED COPIES OF THE CRUMBS & DOILIES BOOK ON OUR WEBSITES!!????????✨
Grab yourself a signed copy of The Crumbs & Doilies Book - international shipping is available on the Cupcake Jemma website! All shipping info is on our websites!
CUPCAKE JEMMA
CRUMBS & DOILIES
Mega babe Jane Dunn from Jane's Patisserie joined Jemma in the kitchen to bake one of her favourite treats from her brand new, best-selling book Celebrate! Catch them making the delish, malty millionaires shortbread just here! You can get a copy of Jane’s latest book at the link below
Find Jane on Instagram just here
If you want to see more from Jane, be sure to subscribe and hit that notification button because she'll be back tomorrow afternoon on the sofa with the gang for The last Crumb at 4pm - don't be late!
Biscuit Base:
500g Malted Milk Biscuits
200g Melted Butter
Filling:
1 Tin (397g) Condensed Milk
200g Butter
3 tbsp Caster Sugar
4 tbsp Golden Syrup
400g Milk Chocolate
200g Maltesers
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Cookies with Jane: Pistachio Shortbread
A tender melt-in-your-mouth pistachio shortbread inspired by pistachio gelato. Perfect for St. Patrick's Day or any day, really. Recipe here: