Recipe For Shortbread

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Iced raspberry shortbread slice

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 150g butter, chopped, at room temperature
  • 215g (1 cup) caster sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 300g (2 cups) plain flour
  • 1 teaspoon baking powder
  • 160g (1/2 cup) raspberry jam

Icing

  • 230g (1 1/2 cups) icing sugar mixture
  • 25g butter, at room temperature
  • 1 1/2 tablespoons boiling water
  • Pink food colouring, to tint

Method

  • Step 1
    Preheat oven to 170C/150C fan forced. Spray a square 20cm cake pan with oil and line with baking paper, allowing paper to overhang the sides. Spray the paper with oil and line with another sheet, allowing both sheets to overhang.
  • Step 2
    Use electric beaters to beat the butter and sugar until pale and creamy. Add the egg yolks and vanilla and beat until combined. Sift over the flour and baking powder. Use a flat-bladed knife to mix until the mixture starts to come together. Turn the dough onto a lightly floured work surface and divide into 2 equal portions.
  • Step 3
    Place half the dough in the prepared pan and press to evenly cover the base. Spread the jam over the dough. Roll the remaining pastry out on a sheet of baking paper to a 20cm square. (If the dough is very soft you can chill it until it is easier to work with.) Invert the pastry over the jam and remove the paper. (Don’t worry if the dough breaks a little, just gently press it into shape).
  • Step 4
    Bake for 25 minutes or until golden. Cool in the pan for 20 minutes then use the baking paper to remove shortbread from pan and transfer to a wire rack. Remove the paper and set aside to cool completely.
  • Step 5
    For the icing, sift the icing sugar into a bowl. Place the butter on 1 side of the bowl. Pour 1 tablespoon of the boiling water over the butter and stir until butter is melted and the icing is smooth, adding more water, 1 teaspoon at a time, to make a spreadable consistency. Add 1-2 drops of food colouring and stir until combined. Spread the icing over the shortbread then while the icing is still wet, dip a fork into boiling water and use a tea towel to dry it. Run the warm fork through the icing to make lines, heating and drying the fork each time. Set aside for 1 hour or until set. Cut into squares to serve.

Orange and thyme shortbreads

Image Source: taste.com.au

Ingredients

  • 125g butter, softened
  • 1/4 cup (55g) caster sugar
  • 1 cup (150g) plain flour
  • 1/4 cup (45g) rice flour
  • 2 tsp finely grated orange rind
  • 1/2 tsp coarsely chopped thyme

Orange buttercream

  • 100g butter, softened
  • 1 cup (160g) icing sugar mixture
  • 1 tsp finely grated orange rind
  • 3 tsp orange juice

Method

  • Step 1
    Use an electric mixer to beat butter and caster sugar in a bowl until pale and creamy. Stir in plain flour and rice flour until dough comes together. Shape into a disc.
  • Step 2
    Preheat oven to 160°C. Line 2 baking trays with baking paper.
  • Step 3
    Place the dough on a lightly floured surface. Add the orange rind and thyme and knead until smooth. Roll dough out on a lightly floured surface to a 3mm-thick disc. Use a 4cm round fluted pastry cutter to cut discs from the dough, rerolling the excess. Place on the lined trays.
  • Step 4
    Bake, swapping trays halfway through cooking, for 10-15 mins or until light golden. Set aside on the trays to cool completely.
  • Step 5
    To make orange buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, 1 tbs at a time, beating well after each addition. Add the orange rind and orange juice and beat until well combined. Place in a piping bag fitted with a 5mm plain nozzle.
  • Step 6
    Pipe the orange buttercream over half the biscuits. Top with the remaining biscuits.

Shortbread wreaths

Image Source: taste.com.au

Ingredients

  • 125g butter, softened
  • 1/4 cup (55g) caster sugar
  • 1 tsp vanilla bean paste
  • 1 cup (150g) plain flour
  • 1/4 cup (45g) rice flour
  • Dried cranberries, to decorate
  • Thinly sliced pistachios, to decorate
  • Flaked natural almonds, to decorate

Royal icing

  • 1 Coles Australian Free Range Egg white*
  • 1 tsp lemon juice
  • 1 1/2 cups (240g) pure icing sugar, sifted

Method

  • Step 1
    Preheat oven to 160°C. Line 2 baking trays with baking paper.
  • Step 2
    Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Stir in the flour and rice flour. Turn onto a lightly floured surface and gently knead until smooth.
  • Step 3
    Roll out the dough on a lightly floured surface to a 3mm-thick disc. Use a 7cm round fluted cutter to cut out discs. Use a 2cm round fluted cutter to cut a disc from the centre of each disc, rerolling the dough scraps. Place on the lined trays.
  • Step 4
    Bake biscuits for 10-12 mins or until light golden. Cool biscuits on the trays.
  • Step 5
    To make the royal icing, whisk the egg white and lemon juice in a medium bowl. Gradually add icing sugar, stirring well after each addition, until smooth.
  • Step 6
    Place icing in a piping bag fitted with a 2mm plain nozzle. Pipe over the biscuits. Decorate with cranberries, pistachio and almond. Set aside for 30 mins to set.

Family recipe best shortbread

Ingredients

  • 230g butter, softened
  • 90g caster sugar
  • 350g plain flour
  • 55g cornflour
  • 1/2 teaspoon baking powder
  • 1 pinch salt

Method

  • Step 1
    Preheat oven to 180C. Cream butter and sugar in an electric mixer until pale in colour.
  • Step 2
    Meanwhile, sift together all dry ingredients in another bowl. When butter and sugar are creamed, gradually add to the creamed mix a little of the sifted dry ingredients and stir through. Continue mixing the dry ingredients through gradually. This will form a soft dough.
  • Step 3
    Using a sheet of baking paper prepared with flour, roll dough into a ball (or several smaller balls which is easier for kids) and roll out with rolling pin until about 1-2cm thick (depending on how thick you like it). Using cookie cutters of whatever shape you like, press into the dough and place shortbread on a prepared (covered with baking paper) biscuit tray. Continue until all dough is cut and placed on the trays.
  • Step 4
    Bake in moderate oven for about 15-20 minutes or until slightly golden. Note the shortbread should still be very pale in colour and only a slight gold hue. Turn out onto wire rack to cool before serving.

Shortbread pudding balls

Image credit: Craig Wall – taste.com.au

Ingredients

  • 150g (1 cup) plain flour
  • 90g (1/2 cup) rice flour
  • 150g butter, chopped
  • 80g (1/2 cup) icing sugar mixture
  • 1 teaspoon vanilla extract
  • 200g dark chocolate melts
  • Red sprinkles, to serve
  • White sprinkles, to serve
  • Green sprinkles, to serve

Method

  • Step 1
    Preheat the oven to 160C/140C fan-forced. Line a large baking tray with baking paper.
  • Step 2
    Process the flours, butter, sugar and vanilla until mixture resembles fine breadcrumbs. Transfer to a clean surface. Bring the dough together with your hands. Roll tablespoons of mixture into balls. Place on the prepared tray. Bake for 25 minutes or until bases are light golden. Cool completely on the tray.
  • Step 3
    Place the chocolate in a microwave-safe bowl. Microwave on High, stirring with a metal spoon every 30 seconds, for 11 ⁄2 minutes or until melted and smooth. Drizzle a teaspoon of melted chocolate over each ball, allowing it to drip down the sides. Top with sprinkles. Set aside for 30 minutes or until set.

Passionfruit shortbread eggs

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 125g butter, softened
  • 1/2 cup pure icing sugar, plus extra for dusting
  • 1 cup plain flour
  • 1/4 cup cornflour

Passionfruit Curd

  • 1 egg
  • 1 egg yolk
  • 1/3 cup caster sugar
  • 2 1/2 teaspoons cornflour
  • 75g butter, chopped
  • 2 passionfruit, halved (see notes)

Method

  • Step 1
    Using an electric mixer, beat butter and icing sugar for 5 minutes or until light and fluffy. Sift over plain flour and cornflour. Stir to combine. Turn dough out onto a lightly floured surface. Knead until smooth. Wrap in plastic wrap. Refrigerate for 20 minutes.
  • Step 2
    Preheat oven to 170C/150C fan-forced. Grease 2 large baking trays. Line with baking paper.
  • Step 3
    Using a rolling pin, roll out dough between 2 sheets of baking paper until 3mm thick. Using a 5.5cm x 7.5cm oval cutter, cut 24 ovals from dough, re-rolling and cutting trimmings. Place, 2cm apart, on prepared baking trays. Refrigerate for 10 minutes. Using a 3cm round cutter and the picture as a guide, cut rounds from 12 ovals and discard. Bake for 12 to 15 minutes or until just firm to touch, but not browned. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
  • Step 4
    Meanwhile, make Passionfruit Curd: Place egg, egg yolk, sugar and cornflour in a small, heavy-based saucepan. Whisk to combine. Add butter and passionfruit pulp. Place over medium heat. Cook, stirring with a wooden spoon, for 7 to 8 minutes or until mixture thickens and coats the back of the spoon. Remove from heat. Strain through a sieve into a heatproof bowl. Discards seeds. Stand for 5 minutes. Cover surface with plastic wrap. Set aside to cool completely.
  • Step 5
    Spread 1 teaspoon curd on uncut biscuits. Sandwich with remaining biscuits. Spoon 1 teaspoon remaining curd into each small round in biscuit to form ‘yolk’. Dust biscuits with extra icing sugar. Serve.

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