How To make Three Way Shortbreads
1 1/4 c All-purpose flour
3 tb Sugar
1/2 c Butter
In a large mixing bowl stir together the flour and sugar. Cut in butter until mixture resembles fine crumbs. Form mixture into a ball and knead until smooth. Follow the directions below for any desired shape. SHORTbrEAD WEDGES: On an ungreased cookie sheet pat or roll dough into an 8-inch circle. For scalloped edge, with forefinger and thumb of the other
hand. Using a sharp knife, cut the dough circle into 12 to 16 pie-shape wedges. Do not seperate wedges. Prick each wedge with a fork, making a design. Bake at 325 degrees F. oven for 25 to 30 minutes or just until edges are light brown. While warm, re-cut wedges. Remove from pan; cool on a wire rack. THUMBPRINTS: Prepare dough as directed; shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using your thumb, press an indentation in the center of each cookie. Bake in a 325 degree F oven about 18 minutes or until bottoms are light brown and wedges are slightly golden. Immediately spoon 1/2 teaspoon fruit preserves (such as cherry, strawberry, or peach) into each indentation. Cool completely, then remove cookies from cookie sheet. PECAN SPICE SHORTbrEAD: Prepare the dough as directed, except substitute brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour mixture. Pat the dough into an ungreased 9-by-9- by 2-inch baking pan. Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough. Bake in a 325 degree oven for 23 to 25 minutes. While warm, cut into 16 2 1/4-inch squares. Cut each square diagonally to make triangles. Cool in
pan. Drizzle with Vanilla Icing. VANILLA ICING: In a small mixing bowl combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract. Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency. Recipe from: Daily Breeze Newspaper, by Camille Kraeplin 12/11/91
How To make Three Way Shortbreads's Videos
Caramel Masterclass with Caramel Recipes 3 Ways | Cupcake Jemma
It's Masterclass time and one of your top requests is for me to demystify caramel. So here is 3 different kinds of caramel, broken down and explained simply. If you have any more questions, pop them down below and I'll do my best to answer them! :)
You will need...
Double/Heavy cream
Sugar (I use caster sugar but granulated is ok too)
Water
Butter
Nuts
...in various quantities...watch the video ;)
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Shortbread Cookies (Crumbly & Buttery) | Vineet Bhatia
SCOTTISH SHORTBREAD
These triangular Scottish shortbread variety are known as ‘pettycoat tails’.
A simple recipe with a few ingredients and the results are just amazing - crumbly, buttery and best enjoyed with a cup of tea.
125g / 1/2 cup unsalted butter, softened
70g / 1/3 cup caster sugar
190g / 3/4 cup plain flour
a pinch of salt
Pre heat the oven 150C/300F/gas mark 2.
cream together softened butter and caster sugar till the sugar melts and the buyer turns pale yellow & fluffy.
Sift in the flour and salt and mix gently with a spatula and then with your hand oil the dough is formed. Don’t overwork the dough.
Line the bottom of a 7 inch tart tin with butter paper and place the dough on the butter paper. press and spread the dough evenly in the tart tin. Pinch the edges of the dough to for a pleated effect.
With a sharp knife tip make deep incisions (but do not cut the dough) on the dough to divide the dough into 8.
Prick the top of the dough with a fork.
Bake in the pre heated oven for 35 minutes - the shortbread should barely be coloured.
Remove from the oven and sprinkle some caster sugar one top.
Cool the shortbread and gently separate them.
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Easy Shortbread Butter Cookies (One Recipe THREE Ways) - Hot Chocolate Hits
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Mary's Scottish Shortbread
My Mother's secret shortbread recipe - best shortbread in the world.
If you enjoy this recipe check out Mary's Scottish Cheese Scones
Mary's Hungarian Cheese Straws
and Mary's Bramble Jam - enjoy!
THICK Nutella Stuffed NYC Cookies Recipe
EASY AND DELICIOUS SHORTBREAD COOKIES | 6 INGREDIENTS RECIPE | 2 FLAVOURS | EFE FOOD KITCHEN
Hello everyone! Welcome back to my YouTube channel. Shortbread cookies are one of my favourites so, in this video, I show how I made them. I made two flavours; vanilla and chocolate chip. They are incredibly easy to make and took little time from start to finish.
INGREDIENTS
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3 cups all-purpose flour ( plain flour)
1 cup caster sugar
1/2 cup rice flour
1/2 tsp vanilla extract
1/2 cup chocolate chips
1 1/2 cups softened salted butter ( or margarine)
METHOD
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1. In a clean bowl add the butter followed by the sugar and whisk till smooth and pale.
2. Next, add the sifted flours and mix in with your spatula till it forms a soft dough.
3. Divide the dough between two bowls. Add the vanilla to one and the chocolate chips to the other and mix in thoroughly.
4. Wrap the individual dough in plastic wrap/cling film and put it in the fridge to rest for 20 - 25 minutes.
5. After 25 minutes, roll out your doughs between 2 greaseproof papers to avoid them sticking.
6. Use a round pastry cutter to cut out shapes ( any of your choice) and place on a greased baking pan lined with parchment ( greaseproof) paper.
7. Place in a preheated oven and bake for 25 minutes till baked but not too brown. It should be soft and buttery.
8. Enjoy with a glass of milk, hot drink, or juice.
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