Traditional Shortbread - Loved ones warmth and closeness is usually obtained in simple strategies. One particular of them is cooking and serving meals for the family members. As a housewife, naturally you do not would like to miss a meal collectively right? Cuisine also can be the crucial to a satisfied family members, numerous feel homesick mainly because their cooking has been found elsewhere.
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Find Deals on Shortbread in Bread & Pastries on Amazon. Shortbread is one of the most famous Scottish cookies. It is eaten around Christmas and is also an essential part of a traditional Scottish New Year ( called Hogmanay).
Traditional Shortbread is one of the most popular of current trending foods in the world. It is simple, it's fast, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. Traditional Shortbread is something that I've loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook traditional shortbread using 4 ingredients and 5 steps. Here is how you can achieve it.
Composition needed to cook Traditional Shortbread:
- 25 p grams of butter, softened
- 1/2 (1 cup) icing sugar, sifted
- 1 2/3 cups plain flour
- 1/4 cup rice flour
Four stars only because the dough was slightly dry nothing that I couldn't fix by adding some more butter. The shortbread can be shaped before or after cooking, and most traditional recipes call for discs, squares, petticoat tails (triangular pizza-shaped slices made out of a big circle), or thick rectangular fingers. Pat the shortbread into the pan and cut after baking or roll it and cut the dough in the preferred shape. You can make traditional wedges, like you see above, or cute little cookies, like you see below.
Instructions to cook Traditional Shortbread:
- Beat butter and icing sugadin a bowl with an electric mixer until light and fluffg. Sift in flours, combine well with a wooden spoon.
- Press dough inti a ball. Knead lightly untik smooth. Pat dough into a 23 cn round, about 1 cm thick, on greased baking tray.
- Score into fingers or wedges. Pierce with fork. Bake at 140°c for 35-40 minites or until set and browned.
- Cool on trays for 2-3 minutes. Transfer to a wire rack. When almost cool. Cut througg line into pieces (try using a bread knife in a sawing motion for neat pieces). Cool shortbread completely. Store in an airthight container.
- Note: dough can be rolled out and cut into small rounds or bars, cut with scone or biscuit cutters or pressed into wooden shortbread or butter moulds, as desired. Reduce baking times is cooking smaller pieces.
It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. Vary the flavor of your shortbread with the following simple additions. Historically, Scottish shortbread only varied from traditional shortbread in that it was originally made with remnants of bread dough, oatmeal and yeast, resulting in a dry, biscuit-like cookie.
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