ou knead, the better the shortbread will be. I usually aim
r ease of taking the shortbread out. Press the dough into
uperfine granulated sugar for the best texture and be sure to
or this part of the recipe.
Pre-heat the oven
Preheat oven to 350A\u00b0F.
Grease a 9x9\" or 7x11\" baking pan.
Combine flour, sugar, and cornstarch, mixing well.
Slowly stir flour mixture into the melted butter, until well combined.
Gently press dough into pan with knuckles.
Bake for 45 minutes, or until golden brown and cooked through.
Immediately cut into 1\" squares and sprinkle with remaining sugar.
Allow shortbread to cool before removing from pan.
Cream butter.
add sifted flour and sugar. add salt. press into 9x9 baking dish.
prick top with fork every 1/2 - 1 inches bake at 325* for 20-25 minutes or until light brown.
ENJOY ~V.
Melt chocolate and butter together over low heat, then stir in the shortbread crumbs and Drambuie until mixed thoroughly.
Transfer to a shallow bowl and leave to cool,then chill for a couple of hours to firm up.
Spoon out some of the mixture and shape it into balls with the palms of your hands, at first the mixture will be stiff,but it softens quickly in your hands.
Roll each ball in Cocoa powder and set aside until all have been dusted.
The truffles will keep for several days in an airtight tin.
you're making the shortbread from scratch then start here:.<
n a wire rack; cut shortbread into 1 inch squares.
Combine flours, sugar and salt in a mixing bowl.
Work in butter until dough has the consistency of pie crust.
Sprinkle board with rice flour.
Turn dough onto board and knead until smooth.
Divide into four portions and shape into small rounds.
Place on parchment paper on a cookie sheet (or use a shortbread mold).
Prick with a fork.
Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly.
Allow to cool in pan.
ork. This will keep the shortbread from warping while baking. Sprinkle
Set oven to 300 degrees F (set oven rack to second-lowest position).
Lightly butter an 8 x 8-inch baking dish or a 9-inch pie plate.
Using clean hands blend together all ingredients until well combined (batter will be stiff).
Press into prepared baking dish.
Prick holes all over the batter.
Bake for about 25-30 minutes or until golden on the edges.
While the shortbread is still warm slice into squares or wedges if using a pie plate.
and chill.
Allow Butter Shortbread Cookie Dough to soften to
Cream butter and sugar well.
Gradually add flour until it is well blended.
Form into a large ball.
Line a baking sheet with parchment or waxed paper.
Place ball onto paper and pat into a square approximately 1/2-inch thick.
Score the shortbread into long strips.
Divide the strips into \"fingers.\"
Using a fork, generously prick over the entire surface.
Bake at 300\u00b0 for 30 minutes or until lightly browned.
Cut into fingers while still warm.
Place sugar on a baking board and put butter on top.
Kneading gently with the fingers and heel of hand, mix together.
When all sugar is absorbed into the butter, add flour to the board (maybe a 1/4 of the total amount at a time) and knead until all the flour is absorbed and dough is smooth, not breaking apart.
Cut the dough in half and roll each piece to approximately 7-inch in diameter (it will be about 1/2-inch thick).
Crimp the edges and prick all over with a fork.
ven and cut small piece. Shortbread should be uniform in color
Cream very fresh butter and sugar together.
(If butter is not fresh, your shortbread will have a very unpleasant taste).
Batter is very dry and crumbly.
Pour into 8 x 8 x 2-inch greased pan. Press dough with the back of a spoon until smooth.
Prick with a fork.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Cut while still warm.
Can be frozen.
Dough can be sprinkled with granulated sugar or sesame seeds before baking for variety.
Using your hands, cream butter and sugar until soft.
Add remaining ingredients; continue using your hands.
This is the secret to good shortbread.
Pour mixture onto a jelly roll pan that has been lined with foil paper.
Stick holes into batter with a fork.
Bake for 1 hour at 300\u00b0.
Remove from oven and cut in squares while hot.
Preheat oven 350\u00b0.
Beat butter in bowl, when softened, beat in sugar, flour and semolina. Mix until it is dough. Roll out lightly. Put on cooking pan. Prick shortbread all over using a fork.
Bake for 1 1\\4 hour on center shelf in oven. While warm mark the surface, using a knife into wedges. Let cool.
Store in air-tight tin.
he pan.
Bake the shortbread for about 1 hour 10