My Scottish Grandma's Famous Shortbread Recipe + Why I Flew to Florida for it!
Every year for Xmas my grandma made Scottish style shortbread cookies. This is my attempt at replicating them. I hope she likes them, let me know what you think in the comments!
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SCOTTISH SHORTBREAD RECIPE
320g or 2 -2.5 CUPS AP FLOUR
110g or 1/2 CUP WHITE RICE FLOUR
110g or 1/2 CUP SUGAR
220g or 2 STICKS COLD BUTTER(16 TBSP) (cut into small cubes or grated on box grater)
3g SALT or 1/2 tsp
1. Combine flour, rice flour, butter, sugar, and salt in bowl of stand mixer or in medium mixing bowl
2. Mix on low speed for 3-4 minutes or until butter and flour are pebble like
3. Mix on medium speed for 10 more minutes or about 15 minutes in total or until dough is formed and is clearing the bowl as shown in video.
4. Once mixed, move dough over to half sheet pan lined with parchment paper
5. Press shortbread dough into a rough 9x7 or 20x17cm rectangle (roughly)
6. If you'd like perfect rectangles, perforate as shown in video, then score with fork
7. Bake at 275F or 135C for 45 mins to 75 mins depending on how crunchy you'd like.
45 mins will be soft and light, 75 mins will be crunchy and golden.
8. Take out and let cool 10 mins.
9 Cut along perforations while still hot...serve
CHOCOLATE CHIP SHORTBREAD VARIATION
320g or 2-2.5 CUPS AP FLOUR
110g or 1/2 CUP WHITE RICE FLOUR
55g or 1/4C. SUGAR
55g 0r 1/4C. BROWN SUGAR
3g or 3/4tsp VANILLA EXTRACT
220g or 2 STICKS (16 TBPS) COLD BUTTER (cut into small cubes or grated on box grater)
3g or 1/2 tsp SALT
115g or 4 OZ 70% CACAO CHOCOLATE
Follow recipe as before, add chopped chocolate after dough is clearing bowl.
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ช็อตเบรดช็อกโกแลตชิพ, CHOCOLATE CHIP SHORTBREAD, チョコレートチップスショートブレッド
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Chocolate Chip Shortbread Cookies Recipe
Bakery vs Homemade MATCHA MOCHI CAKE: Do you love chocolate chip cookies? Well, these shortbread cookies are like that beloved classic with a crunchy twist! DAILY UPDATES:
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Ingredients:
2 sticks (1 cup) soft, room temp. Unsalted Butter
2 cups of All Purpose Flour
3/4 cup MINI chocolate chips
3/4 cup powdered sugar
1/2 tsp table salt
1/2 tsp vanilla extract
Directions:
In a mixer combine the butter and powdered sugar. Beat until smooth (about 3 min.). Add vanilla, salt, and flour. Beat until the batter barely comes together. Do not overmix. Remove the bowl and mix in the chocolate chips with a spatula. Lay out a sheet of plastic wrap on the counter/workspace and scoop out half of the batter. Roll it into a log and repeat for the rest. Wrap well and chill it in the fridge for about 2 hours. This will help keep the batter stiff, making it easy to slice. Once the dough has been chilled, preheat your oven to 325ºF. Slice your dough into 1/2 thick slices and arrange on a parchment paper lined baking sheet. Bake 12-15 minutes until crispy and lightly browned. Remove the cookies, let it cool for about 10 minutes, and enjoy!
*makes about 4 dozen
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Baking with Bob Shortbread recipe plain / choc chip / nuts only 3 ingredients
Baking with bob only 3 ingredients tasty shortbread recipe plain, choc chip or nuts
you will need
125g Butter
55g Caster Sugar
180g Plain Flour
Optional Extras to taste
Chocolate chips
Smarties crushed
nuts
liquid flavourings 1 tsp
dried fruit
Keep in air tight container for up to 2 weeks
raw dough can be kept in the fridge for a week wrapped well in clingfilm
or frozen for a month, defrost in fridge for 24 hours before rolling out.
Have fun and enjoy and tag me in your creations
How to Bake Chocolate Chip Shortbread Cookies for Valentine's Day: Cooking with Kimberly
Web chef, Kimberly Turner, from shares with you How to Bake Chocolate Chip Shortbread Cookies for Valentine's Day!
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BAKE WITH ME | CHOCOLATE CHIP SHORTBREAD COOKIES
BAKE WITH ME | CHOCOLATE CHIP SHORTBREAD COOKIES
I love shortbread, and for good reason! It's are so easy, quick to throw together, and extremely delicious. You can make them sweet or savory, they are so versatile. This recipe is one of my favorites, and I think the mini chocolate chips gives it a little something extra which can never hurt!
This recipe is from Tanya Burr's cookbook Tanya Bakes and it's a goodie. Since she's UK based, these measurements are in metric. Do yourself a favor and get a kitsch scale, you'll taste the difference! But of course, I got the conversions as close as I could down below.
Recipe:
-250g (1 1/2 cups) all purpose flour
-75g (1/3 cup) white granulated sugar
-175g butter (7/8 cup): slightly cold
-75g (1/3 cup) chocolate chips (I like milk chocolate)
-75g (1/3 cup) white chocolate chips (I omitted and used all milk chocolate)
1. Combine the flour and sugar.
2. work the butter into the mixture until a shaggy dough forms and stays together when compressed.
3. Add chocolate chips.
4. Combine and roll dough on a clean work surface to about 1/2 inch thick
5. Oven at 350F for 10-15 minutes or until they start to turn slightly golden.
**Remember to be gentle when handling these, shortbread is delicate!
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