How To make Shortbread Biscuits

Scottish Shortbread Cookies Recipe/Butter Cookie Recipe/Shortbread Biscuits Recipe

Shortbreads are one of the easiest and delicious shortbread biscuits.

We can make this beautiful shortbreads with only a few basic ingredients.

Ingredients:

Sugar:75 g

Butter:150 g

Flour: All purpose flour:150 g

Corn Flour:75 g

A pinch of salt

Method:

Mix together in a separate bowl the flour, cornstarch and salt.

Cream in the butter and sugar .

Sift in, the flour into the butter until just combined.

Transfer on to a clean work surface and bring the crumbs into a dough form ,by squishing.Take care to not over-mix.

Roll dough out in to a sheet of thickness about 1 cm.

Cut the dough into rounds with a circular cutter and place on baking sheet, 2 apart.

Prick the center of each cookie a few times with the tines of a fork.

Bake at 325 F Preheated oven for 25-30 minutes or until just before they start to brown.

Cool on a wire rack and store in an airtight container.

Assorted Shortbread Cookies Recipe So EASY & Delicious | ONLY 3 main ingredients

Assorted Shortbread Cookies – To be honest, I’m not quite a cookie person, but butter cookies or shortbread are my favourite cookies. My sister made these and she gave me as a gift during the Lunar festival, I was like wow, they are amazingly delicious. I want to make them too. This recipe is pretty amazing with only 3 main ingredients, flour, butter and sugar, yes that is all. I added cranberries, pistachios and almonds in 3 different variations respectively, vanilla, matcha and chocolate. Best gift for any festivals. If you have tried “Walkers” Shortbread (I also have a box here to compare), I can tell you these homemade shortbread are as delicious as Walkers or even better. As I was editing this video, I was craving for it and kept taking from my kitchen. Yummy!

If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON.

FOR FULL RECIPE, please visit my blog at

Ingredients:

226g [1 cup] unsalted butter, softened*
100g [½ cup] fine sugar
1 tsp vanilla extract
¼ tsp salt

*if you use salted butter, then just omit the salt

Vanilla:
113g [¾ cup + 3 tbsp] all-purpose flour
25g [¼ cup] dried cranberries, chopped

Matcha:
100g [¾ cup + 1 tbsp] all-purpose flour
10g [2 tbsp] matcha powder
25g [¼ cup] pistachios nuts, chopped

Chocolate:
95g [¾ cup + 1 tbsp] all-purpose flour
15g [2 tbsp] cocoa powder
25g [¼ cup] almond nuts, chopped


Instructions:
1. In a large mixing bowl, add softened butter and sugar. Mix until creamy, fluffy and pale.
2. Add vanilla extract and salt, mix until well combined.
3. Divide the batter evenly into 3. It’s recommended to use a weighing scale for better result.

Vanilla:
1. In the bowl of butter and sugar mixture, sift the flour into the bowl.
2. Press and fold with a spatula, as shown in the video, until it almost comes together.
3. Add in the chopped cranberries. Knead until it comes together.
4. Transfer the dough onto a parchment paper, one half side of the parchment paper, so that the other side can be used to cover the top.
5. Roll out the dough to about 6mm thick. Use a scraper to shape the sides neatly and evenly. Cover back the dough with the parchment paper.
6. Refrigerate for 1 hour or until it is hardened.
7. After 1 hour, cut the dough into the size or shape you desire. Place the cookie dough onto a baking pan.
8. Bake in preheated oven at 160°C/320°F for 20 minutes or until they are lightly brown.
9. Cool on a cooling rack.

Matcha:
1. In the bowl of butter and sugar mixture, sift the flour and matcha powder into the bowl.
2. Press and fold with a spatula, as shown in the video, until it almost comes together.
3. Add in the chopped pistachio nuts. Knead until it comes together.
4. Transfer the dough onto a parchment paper, one half side of the parchment paper, so that the other side can be used to cover the top.
5. Roll out the dough to about 6mm thick. Use a scraper to shape the sides neatly and evenly. Cover back the dough with the parchment paper.
6. Refrigerate for 1 hour or until it is hardened.
7. After 1 hour, cut the dough into the size or shape you desire. Place the cookie dough onto a baking pan.
8. Bake in preheated oven at 160°C/320°F for 20 minutes or until they are lightly brown.
9. Cool on a cooling rack.

Chocolate:
1. In the bowl of butter and sugar mixture, sift the flour and cocoa powder into the bowl.
2. Press and fold with a spatula, as shown in the video, until it almost comes together.
3. Add in the chopped almond nuts. Knead until it comes together.
4. Transfer the dough onto a parchment paper, one half side of the parchment paper, so that the other side can be used to cover the top.
5. Roll out the dough to about 6mm thick. Use a scraper to shape the sides neatly and evenly. I added additional almond slice on top to make it look nicer. Cover back the dough with the parchment paper.
6. Refrigerate for 1 hour or until it is hardened.
7. After 1 hour, cut the dough into the size or shape you desire. Place the cookie dough onto a baking pan.
8. Bake in preheated oven at 160°C/320°F for 20 minutes or until they are lightly brown.
9. Cool on a cooling rack.

Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com

Background music:
by Bgm President

Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.

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.

Find out how to make shortbread on the Good Housekeeping website:

Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here:

How To Make The Best Ghanaian Shortbread Recipe - The Secret Of Making Flaky Shortbread!

This is the best shortbread recipe to make for friends and love ones. If your thinking about making a little business on the side, this will be your easy to go recipe and its mainly enjoys with Cold and Hot drinks or beverages. Please try my recipe and leave us some feedback because it's much appreciated. Thanks for watching!
#obaapakitchen #Shortbreadrecipe
INGREDIENTS:
- All Purpose Flour 2 Cups (120g)
- Butter / Margarine 16 tablespoons
- Powdered Sugar 1/4 Cup
- Powdered Milk 1/4 Cup
- Vanilla Extract 1 teaspoon

BE PART OF OUR CHANNEL: