Okay, Danny & Fiona - I'm wearing my badge right now!
I made this shortbread last year, well, 4 of them actually - I do have a mould with the thistle in it - and it was for the Rotary Club fundraising, and it was obviously popular because it was one of the first things to sell out. It is very easy - that's always a bonus for me! (It is also a 40-year-old recipe!)
The proportions in blue are metric - but not quite the same weight as the imperial. Use one of the measurements only:
6 ozs plain flour 150gms You can substitute 1 oz for cornflour as Kate mentioned
a small pinch salt
4 ozs butter 100gms
2 ozs caster sugar 50gms
Make this as a 'rubbed-in' method, then knead till it becomes a ball.
Roll out to a 7" (16-18cms) round, pinch edges to give a crimped finish, prick well.
Mark into segments.
Bake for one hour until pale golden.
Oven temperature: 170 C; 325 F; Gas Mk 3
Fingers: Roll out to 0.25" thick (quarter-inch), cut into fingers, bake for 15mins+
Chocolate shortbread: replace 1oz flour with cocoa
Below 2 were suggested by my friend for the same question.
#1 Ingredients - 1 cup butter softened, 1/2 cup icing / powdered sugar, 1/2 cup corn starch, pinch salt and 2 cups flour.
1.Beat butter until creamy.
2.Sift icing sugar, corn starch, salt and flour 3 to 4 times then add it to creamed butter (little at a time)
3. Then move to a lightly floured flat surface and knead till mixture cracks slightly.
4. Pat gently to 1/3" thickness. Place on ungreased cookie sheets and cut into slices. 5. Bake in pre-heated oven for approximately 10-12 minutes(don't bake it till brown).
6. Let cool on cookie sheets.
#2 Ingredients - 1 cup butter softened, 1/2 cup brown sugar, 2 1/2 cups flour
1. Beat butter until the creamy layer becomes fluffy
2. add sugar and cream together, then add flour gradually and mix it well.
3. Move the mixture to a lightly floured flat surface and with your hands work the dough until it comes together and forms a ball.
4. If it is too sticky, wrap in plastic and refrigerate for approximately 20 minutes.
5. On a lightly floured surface roll to 1/2 - 1/3 thickness.
6. Cut out with desired shapes, place on ungreased cookie sheets and bake in pre-heated oven for approximately 10-12 minutes.
7. Let cool on cookie sheets.
I din't try these in home. And, If it really doesn't work well, pardon me!
When I cook some sort of dessert, I always make it with icing! The flavor is subtle and delicious and texture is perfect for decorating cookies. The whole process of decorating becomes effortless and simply fun and the icing is ideal for both flooding and outlining the sugar cookies.
The most delicious glaze recipe is here Royal icing with meringue powder.
Oh gosh they look absolutely gorgeous, Lisserat! Must try them when I am making sweetmeats for gifts! Thanks for the tips
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