Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, shortbread. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Finest Quality Variety of Certified Organic Black, Green & Herbal Teas. It was a beautiful golden color and not too sweet-real shortbread. I wrapped the circle in red cellophane paper and gave it away as a Christmas gift.
Shortbread is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Shortbread is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have shortbread using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Shortbread:
- Make ready 240 g (2 cups) plain flour
- Take 36 g (1/4 cup) rice flour
- Take 65 g (1/4 cup) caster sugar, more for sprinkling
- Prepare zest grated from 1 lemon and 1 lime
- Make ready 1/2 tsp fine sea salt (1/2 teaspoon)
- Make ready 225 g (2 sticks) unsalted butter, melted and cooled
Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Vary the flavor of your shortbread with the following simple additions. Shortbread is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three parts plain wheat flour. Other ingredients like ground rice or cornflour are sometimes added to alter the texture.
Instructions to make Shortbread:
- Preheat the oven to 180C/350F/gas 4. Line an 18 x 23cm or 20 x 20 square (7 x 9in, or 8 x 8 square) baking tin with parchment.
- Mix the lemon and lime zest into the sugar. Stir the flours, flavoured sugar and salt together and pour in melted butter when it has cooled down. Mix well with a spoon.
- Press the dough into the lined tin. You can mark lines with a sharp knife or a pastry cutter for cutting the fingers when baked.
- Bake for 30-35 minutes until pale golden.
- Remove from the oven and sprinkle with caster sugar (plain or mixed with more lemon zest). Cut the shortbread into fingers taken out of tin but still in the parchment– it will make 16 medium sized ones.
- Cool them completely on a wire rack – they will be awfully crumbly at first but will set as they cool.
Modern recipes also often deviate from the original by splitting the sugar into equal parts granulated and icing sugar and many add a portion of salt. Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network. Vanilla Bean Shortbread: Split a vanilla bean in half lengthwise and use the back of a knife to scrape out the pulp. Sift together flour and salt in a small bowl. This shortbread cookie is a traditional Scottish recipe.
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