How to make Shortbread

At one point at sunset last winter, my husband convinced me that we should see Ted Lasso, though I was skeptical about teaching English professional football in his ability to maintain his interest in the comical American football coach. It turned out ... is it interesting?

How to make Shortbread

The goal is interesting, actually. Don't worry, I didn't discuss the games today, there will be no spoilers, but I know that homemade shortbread cookies have a constant role and our story begins.

How to make Shortbread
How to make Shortbread

When the season ended, my hunt for the most delicious * shortbread recipe began. My Platonic ideal shortbread has always been the Walker brand shortbread fingers, and I know it will annoy some people because the best people outside are made exclusively at home, but I live far away from my homeland of shortbread in Scotland I am Like the exact ingredient list, when does it happen?

I set out to recreate them as the best, assuming that there were three ingredients again, I thought it was a chinchilla, but the last few months have gone with unimaginable pounds of butter. The way I felt they needed.

Formula: The standard Scottish shortbread formula is 1 part sugar, 2 parts butter and 3 parts flour, but it is not exactly 1 cup sugar, 2 cups butter and 3 cups flour as it is weightless, yes I have learned the hard way. Clever, it works with 100 grams (1/2 cup) of sugar, 200 grams (less than 1 cup) of butter, and 300 grams (2 1/3 cups) of flour, which is a solid formula for roll-out. Or shortcuts to size, but when my goal is restricted, I can go out with less flour for a smoother cut.

I used less sugar due to preference, almost disgruntled Walker memories.

Flour: I tried corn flour (but I found it cool) and semolina (well, suddenly I was eager to fix it without "special" ingredients), before making the arrangement. With purpose

Main Recipe:

You can like them either way - I use 1 teaspoon vanilla bean paste, the juice will work like lemon, orange or another citrus experience, almond juice and more. Use half the amount of granulated, superfine or castor sugar instead of powdered sugar. If you want to use semolina flour that I like, you want to change the weight, not the size: 1 cup (45 grams) of semolina flour and intentionally take out 1 cup (45 grams) of flour.


    1 cup (230 g or 8 oz) unsalted butter, cut into pieces
    Cup (80 g) powdered sugar
    1/2 teaspoon fine sea salt
    Optional selection (see note)
    2. Cup (295 grams) all-purpose flour

Start: Preheat your oven in 300 F. Row an 8-inch square or 9-inch round cake with parchment paper. Greece is not required.

In a stand mix: Mix the butter, sugar and salt together and whisk until the butter softens. Add pickle and flour spices and mix until well mixed, wipe the bowl again. This is the same order for shaking hands, but butter will soften first by shaking hands.

In a food processor:
To beat several times, add powdered sugar, salt and flour to the work bowl. Seasoning options to cut the butter into small pieces and mix the butter and pulp several times. Then, stir until the machine is fully connected, add a soft dough and run for 1 to 2 minutes. Wipe the bottom of the bowl a few times to mix.

All ways: Add a baking pan to the pellets. Use your hands to press evenly into the frying pan, then use an offset spatula to smooth the surface.

Bake: 20 minutes, then remove from oven and cut into shape. Leave it on the oven.

Shape Cookies: In an 8-inch square pan, cut 3 columns (about 2.5 inches wide) in one direction and into 8 thin wires (only 1 inch wide). Use the back of a wooden skateboard to draw the entire surface (previously described cutting method), first make slightly indented lines, and then cut these lines to the bottom of the pot using a very thin, sharp knife. Apply cookies to the entire area, at about 1/3 the depth, behind the skier (for *** points) or the pointer end (for small holes).

Cut the center using a 9 inch round pan, 2 to 3 inch cookie cutter or glass. Then, using the back of the wooden arch (the cutting technique described in the post), gently push the wedge size to the desired shape, such as sunlight on the inside lines or a cookie with the hands of a watch. Then cut along these lines at the bottom of the pot using a very thin, sharp knife. Apply cookies to the entire area, at about 1/3 the depth, behind the skier (for *** points) or the pointer end (for small holes).

Finish baking: Return to the oven for another 25 to 35 minutes, until the cookies have a golden edge but are often lightly browned on top. I found that most ovens at 300 degrees are incredibly hot (hot or cold), so watch them for the final 10 to 15 minutes so that they don't eat too much.

Let them cool in a frying pan, or, if you can't be patient, let them cool for 10 minutes, then remove them.

Do it in advance:
Shortbread at room temperature for 1 week, if not longer. It is tightly closed and freezes well.

Post a Comment