The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Townie on November 04, 2007, 09:13:10 pm
-
Scottish Shortbread
This is just the easiest and the most scrummiest recipe ever and takes no time at all to make….
I make it most weekends and sometimes throw in some choc chips or raisins to vary it slightly.
I once grated the rind of a whole unwaxed lemon into the mixture and once baked and cooled, I melted white chocolate and half dipped them into the chocolate and allowed it to set… delicious!
Cinnamon and Raisin is another version that works well just add a tbsp of ground cinnamon and a couple of handfuls of raisins
INGREDIENTS
8 ozs (225g) Plain Flour
4 ozs (100g) Cornflour
4 ozs (100g) Icing Sugar
8 ozs (225g) Butter
METHOD
Chop butter into small pieces and place into processor with sieved flour, cornflour and icing sugar. Whizz until it gathers into a ball.
either….
Turn the mixture out onto floured surface and roll out to ½ inch thick. Cut into rounds with pastry cutter and place on a greased baking tray.
Or
Roll into a large sausage fill a plastic bag with some demorara sugar put the shortbread sausage into the bag and coat the outside edges in the sugar.. remove and cut into thick slices (my preferred option its quicker!)
Cook for 15-20 minutes at 350f/ 180c / Gas 4 till firm and light brown. Place on a wire rack and sprinkle with caster sugar while warm.
Tip – to keep shortbread fresh and crisp, place in a plastic bag when cool and then in an airtight tin.
-
Definitely going to try this!
-
yum yum i made apple pie yesterday :)
I'll print these off and add it to my recipe box :)
-
They look fantastic.... must try this recipe. thanks ;D
-
Scottish Shortbread
This is just the easiest and the most scrummiest recipe ever and takes no time at all to make….
I make it most weekends and sometimes throw in some choc chips or raisins to vary it slightly.
I once grated the rind of a whole unwaxed lemon into the mixture and once baked and cooled, I melted white chocolate and half dipped them into the chocolate and allowed it to set… delicious!
Cinnamon and Raisin is another version that works well just add a tbsp of ground cinnamon and a couple of handfuls of raisins
INGREDIENTS
8 ozs (225g) Plain Flour
4 ozs (100g) Cornflour
4 ozs (100g) Icing Sugar
8 ozs (225g) Butter
METHOD
Chop butter into small pieces and place into processor with sieved flour, cornflour and icing sugar. Whizz until it gathers into a ball.
either….
Turn the mixture out onto floured surface and roll out to ½ inch thick. Cut into rounds with pastry cutter and place on a greased baking tray.
Or
Roll into a large sausage fill a plastic bag with some demorara sugar put the shortbread sausage into the bag and coat the outside edges in the sugar.. remove and cut into thick slices (my preferred option its quicker!)
Cook for 15-20 minutes at 350f/ 180c / Gas 4 till firm and light brown. Place on a wire rack and sprinkle with caster sugar while warm.
Tip – to keep shortbread fresh and crisp, place in a plastic bag when cool and then in an airtight tin.
-
Has anyone tried the shortbread recipe yet...
I'll be making it tomorrow along with a clootie dumpling to bring the sparkly new year in with :)
-
hi,...
very great recipes are shared here,..
i really appreciate this,..
thanks,..
-
have this in the oven as i type.......cant believe how quick and easy it is! only hope it tastes as good! thanks
-
Well townie, I decided to try your shortbread. what you neglected to say in your recipe was that the amount would feed five thousand. suffice it to say that you have ruined my new years resolution as it is so delicious that I have eaten quite a lot of it !
-
erm....ditto here! yummy though eh?
-
[quote author=Townie link=topic=52.msg225#msg225 date=1194210790]
Scottish Shortbread
This is just the easiest and the most scrummiest recipe ever and takes no time at all to make….
I make it most weekends and sometimes throw in some choc chips or raisins to vary it slightly.
I once grated the rind of a whole unwaxed lemon into the mixture and once baked and cooled, I melted white chocolate and half dipped them into the chocolate and allowed it to set… delicious!
Cinnamon and Raisin is another version that works well just add a tbsp of ground cinnamon and a couple of handfuls of raisins
INGREDIENTS
8 ozs (225g) Plain Flour
4 ozs (100g) Cornflour
4 ozs (100g) Icing Sugar
8 ozs (225g) Butter
METHOD
Chop butter into small pieces and place into processor with sieved flour, cornflour and icing sugar. Whizz until it gathers into a ball.
either….
Turn the mixture out onto floured surface and roll out to ½ inch thick. Cut into rounds with pastry cutter and place on a greased baking tray.
Or
Roll into a large sausage fill a plastic bag with some demorara sugar put the shortbread sausage into the bag and coat the outside edges in the sugar.. remove and cut into thick slices (my preferred option its quicker!)
Cook for 15-20 minutes at 350f/ 180c / Gas 4 till firm and light brown. Place on a wire rack and sprinkle with caster sugar while warm.
Tip – to keep shortbread fresh and crisp, place in a plastic bag when cool and then in an airtight tin.
[/quote]
-
I agree, this is a great recipe......try custard powder instead of cornflour, it's lovely!
Scottish Shortbread
This is just the easiest and the most scrummiest recipe ever and takes no time at all to make….
I make it most weekends and sometimes throw in some choc chips or raisins to vary it slightly.
I once grated the rind of a whole unwaxed lemon into the mixture and once baked and cooled, I melted white chocolate and half dipped them into the chocolate and allowed it to set… delicious!
Cinnamon and Raisin is another version that works well just add a tbsp of ground cinnamon and a couple of handfuls of raisins
INGREDIENTS
8 ozs (225g) Plain Flour
4 ozs (100g) Cornflour
4 ozs (100g) Icing Sugar
8 ozs (225g) Butter
METHOD
Chop butter into small pieces and place into processor with sieved flour, cornflour and icing sugar. Whizz until it gathers into a ball.
either….
Turn the mixture out onto floured surface and roll out to ½ inch thick. Cut into rounds with pastry cutter and place on a greased baking tray.
Or
Roll into a large sausage fill a plastic bag with some demorara sugar put the shortbread sausage into the bag and coat the outside edges in the sugar.. remove and cut into thick slices (my preferred option its quicker!)
Cook for 15-20 minutes at 350f/ 180c / Gas 4 till firm and light brown. Place on a wire rack and sprinkle with caster sugar while warm.
Tip – to keep shortbread fresh and crisp, place in a plastic bag when cool and then in an airtight tin.
-
well i made these just now and they are yummy
they are currently still warm, don't know if any will make it to cold ;D ;D ;D
-
I feel like such a failure. :'(
I tried making these on Tues night and I put all the ingredients into the food processor and whizzed and all I got was very fine breadcrumbs :-\ I had to add more butter and make a determined effort to squidge everything together with my hands.
The final result tasted great but I wonder if the butter I used was too cold? How long do you have to whizz it for? I do need to try it again so a couple more pointers (for the thicko!) would be great! :)
-
i don't have a food processor so did mine in a bowl with a fork and it bound together great i used butter that was approaching room temperature to make it more workable by hand.
am scheduled to do another batch this weekend due to demand from kids!!!
-
i would like to make a point
this recipe is making me fat ;D ;D ;D
-
;D :yum: ;D
-
just done this the only hard part is waiting for them to cool
-
Thanks this really is very easy and IS the best shortbread recipe! I added Smarties right at the end to keep my 5 year old happy. Thanks for sharing. :)
-
I use this pretty shortbread mould from Lakeland for mine. It always turns out well and nice if its for something special
http://www.lakeland.co.uk/11537/Shortbread-Mould (http://www.awin1.com/cread.php?awinmid=1751&awinaffid=125526&clickref=&p=http%3A%2F%2Fwww.lakeland.co.uk%2F11537%2FShortbread-Mould)
-
I have used the same recipe for shortie for years and always thought they were pretty darn good - until I tried this one last night, they are gorgeous and crumbly and smooth - yum yum. I had made them for the inlaws visiting this week but may have to make another batch ha ha
-
I was drawn to this recipe because of its 38515 views! It must be good ;D
-
I've just registered so I can say 'thanks' for this fantastic recipe - really truly as easy as it claims and tastes superb !! :yum:
Any tips on quantities for (e.g.) raisins or choc chips and what stage to add them at?
Thanks again, recipe is great ;D
-
Thanks for a great recipe, I can see Im going to have to learn self control or yes I will be getting fat! Highly recommend, I do a lot of baking and this is one of my favourite recipes for simplicity with a fab result.
-
Dear Sirs,
I wish to complain about this recipe, you claim about them keeping ( in a plastic bag then in tin ) is false, I made a batch last evening , allowed them to cool, placed in bag and tin, . this morning there were only a few crumbs left in the bottom of the bag.........and a guilty look from the others. how do you account for this?
yours
Disappointed
East Cheem.
-
I made it yesterday. I've got one of those shortbread moulds from Lakeland (http://www.awin1.com/cread.php?awinmid=1751&awinaffid=125526&clickref=&p=http%3A%2F%2Fwww.lakeland.co.uk%2F11537%2FShortbread-Mould). The quantity given filled it but it was abit thick so the outside was cooked before the middle. It was yummy though. Hey ho, just have to keep making it until I get it right ;D
It's so good though, it's going to be promoted to the main TAS site as well as on the forums.
Really fancy the lemon and white chocolate one :thumbsup:
-
I've tried it a couple of times and a couple of ways - definately easier to roll it into a sausage, coat in demerara sugar and chill in the fridge before cutting into slices. Plus I can make a fat sausage for adult sized biccies and a skinny one for the kids ;)
-
I have tried so many shortbread recipes but they all tasted like pastry! This is different - even I got it to work. Thank you so much!
-
Dear Sirs,
I wish to complain about this recipe, you claim about them keeping ( in a plastic bag then in tin ) is false, I made a batch last evening , allowed them to cool, placed in bag and tin, . this morning there were only a few crumbs left in the bottom of the bag.........and a guilty look from the others. how do you account for this?
yours
Disappointed
East Cheem.
:roflanim: :roflanim: :roflanim:
-
I've used a slightly different recipe in years past - but apart from that, what always seems to be very popular is making it two coloured: mix half of it with a tablespoon or two of cocoa, and a little liquid to blend it in; then form thin rolls and wind two (one of each colour) together before coating them in sugar and chilling. And then slice it...
The number of times I get asked how I get the two colours together! ::) And it's so easy... I also usually put some grated orange rind in it - then it's chocolate and orange flavour.
-
Ooooo, really like the sound of lemon/white chocolate Rosemary and chocolate orange shortbread Ina (don't think my waistline will but hey ho ::) ;D)
mmmmmm, think I'll be making some of that tomorrow :yum: :excited:
-
I once worked in a restaurant and they made the shortcrust pastry for the quiche with icing sugar in - seemingly it makes quite a difference.
-
As soon as Ive been to the supermarket to get some cornflour (I forgot last week and I get through loads of the stuff) Im going to make this recipe. I just adore shortbread. I often bake typically british things and take them to our local boulangerie/patisserie for the baker and his wife to try. Ill do that with the shortbread. Theyve had mince pies, fruit buns and scotch eggs so far. Ill do them a box of shortbread to go with their Xmas card.
-
Just gving this recipe a go now... :excited: :excited: :excited: :excited:
-
Yummy in my tummy :thumbsup: :thumbsup: :thumbsup:
I told OH we needed to test them so he puts 8 on a plate - and I only manage to have 2 of them cos he snaffles the rest in lightening quick time!!!!
Don't think we need to bother with the info on how to keep them fresh :innocent:
-
so were is this shortbread recipe?? I wanna make it Nowwww :/
-
so were is this shortbread recipe?? I wanna make it Nowwww :/
Right at the beginning of the thread :)
-
made it again
damn that stuff is addictive!!!
-
registered just to say how amazing this recipe is.
i've been searching for a long long time for the right 1 & after making scottish shortbread with this recipe my search is over.
fabtastic
i'm sure i'll post again though ;D
-
flipping heck - can't believe this is still posting - I'm just going to have to make it to see what you're all on about ;D
-
Oh - and from a Townie ;D
-
Just made these, Christ they're good, I mean really really good, thank you
-
my biggest issue with these is i can't make enough of them!!!
-
Yup, made them and they were really amazing, kids loved them too, except I have in the back of my mind how much butter is in there which spoils the pleasure a bit. Possibly justify it by having just 1 with a cup of tea instead of 2 chocolate digestives ;)
-
well i find a single batch makes me 16 wedges (i do mine in a large round tin) and a wedge happens to be perfect with a cuppa problem is i drink a lot of tea!!!
i just think of the butter as bonus fuel :-)
-
These are great... I thought I'd give these a go as everyone else has loved the recipe.... I made 20 cars (Kids play doh cutter - I've never baked anything in my life so I don't have any cutters myself!) and they are so, so tasty - Even I managed to make them :excited: Thank you for sharing this recipe, I've now been inspired to be more useful in the kitchen. It's only taken 30 something years!! ;)
I just hope I don't eat the lot before the kids get home from school :innocent:
-
don't share with the kids what a waste!!!
-
I found myself eating the dough actually it was so yummy, they almost didn't make it to the oven.
-
My son, who's a chef, has just had one (4), he reckons it's very, very good and he's nicked the recipe muttering something about a blackberry bavois, apple coolie and chantilly cream...
-
....and my 9 yr old son loaded some blackcurrant jam on the top and said it was the best thing ever ;)
-
So much for enjoying being totally undomesticated... Just made my second lot but didn't have quite enough butter so added a huge lump of chocolate & hazelnut spread & a dollop of peanut butter.... they are so nice!
(I've just accepted the fact that after having 4 kids & being in my late 30's that I'm never gonna be a size 10 again, so what the hell) :innocent: I'll try & find time for a few sit ups or something tomorrow ;) Or maybe i'll just make some more biccys! :eyelashes:
-
Fairhaven, no don't exercise, buy yourself a onesy and accept the couch as your freind, you'll be much happier
-
shortbread plus tea plus couch is part of my life plan!!!
no onsies though they are wrong!!!
-
:roflanim: The couch...? Whats that? With 4 kids I'm lucky if I even see the couch until 9 / 10pm! I like the onesy idea though, I think they're cute :innocent:
-
I just came across this recipe so I joined the group so I could comment.
I have been using this same recipe for years and it is the best.
All the ingredients are the same including the amounts etc.
But with mine, I press the mixture into an 11x7 inch tin and bake for about an hour at 140-150c
Use salted butter
Melt butter then pour it into all other ingredients
Mix until smooth
Press into lightly buttered tin
Bake till slightly coloured about an hour
Leave to cool for a little while in tin, then when still warm, cut into fingers with sharp knife.
Sprinkle with some caster sugar and leave in tin till cold
Keep in airtight container
-
Hi and welcome markw, :wave:
I have tried this recipe and will try your method, will let you know how I get on
-
I'm going to try this tomorrow, I love shortbread :excited:
-
Did this the way Markw suggested.
Interestingly the result is very different - the shortbread doesn't seem to 'melt in the mouth' the same way as the non melted butter method.
They don't stay in the tin any longer though! :excited:
-
Why oh why oh why oh why have you done this, this thread should have stayed where I couldn't see it, I will now have to heave my lardy, rancid, flabby folds of flesh of the couch, where ended up last time I'd made these and haven't been able to move since, and make some more, I'm sending someone the bill for having me lifted out through the front window, into the heavy duty ambulance and taken to my local cardiac ward after I've made these and eaten them, I can feel my arteries hardening already
-
Boosted this recipe back to top for all those who haven't seen or used it yet, one of my favourite recipes , quick, reliable and so yummy just the sort of thing you want for this time of the year. Get baking and enjoy and Seasons Greetings to All :hohoho: :santariding: :santa: :reindeer: :snowman: :snowmanhead: :xmas: :merryxmas:
-
May I add MissP that a farmer friend of mine makes super dooper mini mince pies using shortbread as the pastry instead of shortcrust pastry, they have to be wee ones as they are rich but it tastes beautiful.
:hohoho:
Not that the shortbread on it's own needs anything else mind.... ;)
-
I can now make shortbread :yum: For years I have had to ask others to make it for me. Not anymore. :excited: OH even asked if there was any more slightly singed (ok burnt) bits before he reached for the digestives.
-
Finally got around to making these! Eaten two already, and they aren't even cold! Very, very short - delicious!
-
Anyone know if this recipe works with gluten free flour?
-
superb massive hit just made some with the daughter they actually taste like short bread biscuits :thumbsup:
-
MGM
I have just made a batch using gluten free plain flour.
I did a straight swap plain flour for Gluten free plain flour.
I used the middle sized cutter. not a good idea as the biscuits spread to large size. will use small cutter next time. And maybe make them a bit thicker as well
The biscuits taste :yum: :yum:
The recipe may work better if it is made as a tray bake then cut into fingers - rather than biscuits.
I have just stated baking with Gluten free so you will know more about the way flour works than me.
Hth
-
Just made a batch for the third time
1st attempt edible but not the greatest
2nd attempt fed to the chickens
Today absolutely fab :excited:
What I did differently was sliced butter then softened in micro for 40 seconds, added remaining ingredients and mixed with wooden spoon.
Then compressed into tin and did as traybake
Superb results :thumbsup:
-
Was just posting something in the recipes section and saw this post again - is this the most views ever for a TAS post? ;D
-
certainly for the non coffee shop boards its the highest i can find, in the coffee shop the sentence games etc are all higher
-
sorry but bumping this back to the top as its such a great recipe :thumbsup:
-
Am currently using the shortbread as a base for a scrumptious date and frangipan oaty slice thingummy I developed
OH can't resist it!
-
you need to develop the name too, scrumptious date and frangipan oaty slice thingummy is a bit long :D
-
I shall definitely try this recipe.
Thankyou :)
-
I tried to contact Townie last year to tell her how popular this is still - originally I knew her through another forum... But she didn't reply. Anybody know her / how to contact her?
-
To contact someone click on their profile, then click personal message.
Hope this helps
-
in this case it doesn't as no one has heard from Townie in years...
-
you need to develop the name too, scrumptious date and frangipan oaty slice thingummy is a bit long :D
:roflanim: :roflanim: :roflanim: :roflanim:
My sisters named my strawberry version of it as 'Strawberry Streusel' - tho' I don't really think that conjures up the the real essence of it!
-
oops i made this again...
still the best...
-
would this work with spelt flour or a gluten free flour blend?
-
They're in the oven!
:excited: :fc: :yum: