Shortbread Fingers | Waitrose & Partners
These buttery shortbread fingers are so simple to make and make for a perfect afternoon treat.
This classic recipe is delicious as it is, but also benefits from the addition of a little orange zest or lavender (from a jar). You could even dip the shortbread fingers in chocolate once cooled for that extra special finishing touch.
Preparation time: 20 minutes, plus cooling
Cooking time: 1 hour
Makes: 18
Ingredients:
250g salted butter, at room temperature
125g caster sugar, plus 2 tbsp for sprinkling
250g plain flour, plus a pinch for smoothing
100g rice flour
For the full recipe |
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Betty's Shamrock Shortbread Cookies for St. Patrick's Day
Betty demonstrates how to make Shamrock Shortbread Cookies. These shortbread cookies are great for any time of the year, but are particularly inviting when shaped as shamrocks and frosted with emerald green sugar glaze for St. Patrick's Day.
Shamrock Shortbread Cookies
½ cup butter, softened
3/8 cup powdered sugar (This is the same as confectioner's sugar or icing sugar.)
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt
Glaze:
1 cup powdered sugar (This is the same a confectioner's sugar or icing sugar.)
½ teaspoon vanilla extract
about 1 tablespoon water
about 3 drops green gel food coloring
In a large bowl, beat butter on medium speed of electric mixer until fluffy. Add powdered sugar and beat until smooth. Add vanilla and almond extracts and stir until combined. In a separate bowl, stir together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating on low speed until dough forms a ball. Shape cookie dough into a disc and place on lightly floured waxed paper. Sprinkle a small amount of flour on top and cover with 2nd waxed paper. Use a rolling pin to roll dough to 1/4-inch thickness between the two waxed papers. Transfer dough, in waxed papers, to a shallow 15-inch by 10-inch by 1-inch baking pan. Chill for 1 hour. Slide dough, still in waxed paper, from baking pan to a cutting board. Line bottom of baking pan with parchment paper. Remove top waxed paper from dough on cutting board. Use a cookie cutter to cut shamrock-shaped cookies. With a spatula, remove each cookie from the bottom waxed paper and place it in the pan lined with parchment paper, 1-inch apart. Bake shamrock cookies at 350 degrees (F) about 10 to 12 minutes, or until edges are golden. Gently remove cookies from baking pan and place on cooling rack. Cool completely before icing. While cookies are cooling, make green sugar glaze: Place 1 cup powdered sugar in a small bowl. Add ½ teaspoon vanilla extract, about 1 tablespoon water, and about 3 drops of gel food coloring. Stir until all ingredients are well combined. When cookies are completely cooled, spread green glaze on top of each cookie, using a brush or spreader. Arrange cookies on a nice serving plate. Enjoy! I love these cookies. I hope you do, too! Happy St. Patrick's Day!!! -- Betty :)
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Mama's Shortbread Cookie Recipe
I love my mama’s shortbread cookie recipe. We're on the road this week, so I'm dusting off this old video of my mama baking cookies. Mama Redbuck likes to make shortbread cookies in a cake tin and then cut them into wedges, but you can also simply roll the cookie dough out onto a sheet and cut the cookies after baking, or use a cookie cutter and cut the cookies before baking, but any way you do it the cookies will taste great.
You can print the entire shortbread cookie recipe at this link:
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Cookies with Jane: Pistachio Shortbread
A tender melt-in-your-mouth pistachio shortbread inspired by pistachio gelato. Perfect for St. Patrick's Day or any day, really. Recipe here:
Chocolate Chip Shortbread Cookies
Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. Your family will love these easy tasty cookies!
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Chocolate Chip Shortbread Cookies
INGREDIENTS
1 cup butter, softened
2/3 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup mini chocolate chips
8 oz melting chocolate wafers
INSTRUCTIONS
1. In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined.
2. Add in flour and mix just until flour disappears. Fold in mini chocolate chips.
3. Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours.
4. Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet.
5. Bake at 325 degrees for 18-20 minutes, until edges are just lightly kissed with brown.
6. Melt dipping chocolate in a small microwave safe bowl by microwaving on high for 30 seconds at a time, stirring between. Dip cookies in chocolate covering 1/3 or 1/2 of the cookie and transfer to parchment paper to harden.
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BEST SHORTBREAD RECIPE UK |SCOTTISH SHORTBREAD |SIMPLE SHORTBREAD RECIPE |BUTTERY SHORTBREAD RECIPE
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RECIPES/INGREDIENTS:
* 150 g of flour
* 100 g of butter
* 50 g of sugar
* 1/2 teaspoon (tsp) vanilla extract
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METHODS:
* Beat the butter and sugar until very soft and fluffy.
* Add flour and vanilla extract. Keep mixing until a ball of dough is formed.
* Knead the dough on a worksurface until smooth and elastic.
* Wrap the dough with a cling film and chill in the fridge for at least 1 hour.
* gently roll out the dough to 1 cm thick and then cut into rectangles, star shapes, etc.
* Place them on a buttered and floured oven tray or an oven tray lined with baking paper.
* Sprinkle with caster sugar and bake for 15 to 20 minutes at 190 degrees centigrade until nice and golden.
* Serve and enjoy!
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COOKING METHODS USED: Baking
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EQUIPMENT USED:
Oven, Oven tray, mixing bowl, rolling pin, pizza cutter or knife, star cutter, measuring spoons, cling film and mixer.
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