How To make Shortbreads
1 lb Unsalted butter
1 c Sugar
1/2 ts Salt
1/4 c Condensed milk
1/2 ts Vanilla extract
3 1/2 c All-purpose flour
1/2 c Cornstarch
COMBINE BUTTER, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat at medium speed until creamy. Add condensed milk and vanilla and beat until incorporated. Reduce speed to slow and slowly add the flour and then the cornstarch. Beat until incorporated. Divide the dough unto 4 balls, wrap in plastic wrap and chill in the refrigerator for 1 hour, or until firm. Lightly flour a work surface and roll out the dough to a 1/4-inch thickness. Keep lifting the dough and, if it sticks to the surface, sprinkle with a little more flour. Preheat oven to 300F. Using a 2 1/2-inch round cookie cutter, cut out circles of dough, or use a knife to cut dough into 2-inch squares. Place on a non-stick or lightly buttered cookie sheet, and replace in the refrigerator to chill, about 15 minutes. Place rack in the middle of the oven. Place cookies in the oven for 15 to 20 minutes. The cookies should color only
slightly. Cool completely. -----
How To make Shortbreads's Videos
PRESSED FLOWER COOKIES???? #springrecipe #recipe #cookies
edible flower shortbread cookies are peak spring! this recipe comes from Loria Stern's gorgeous new book: #eatyourflowerscookbook
these were so fun to make and they also taste AMAZING. perfect for mother’s day.
1 ½ cups (3 sticks, 339g) unsalted butter, at room temperature
1 1/3 (300g) cups granulated cane sugar
2 teaspoons (10g) kosher salt
3 egg yolks (60g)
2 tablespoons (25g) Fair Trade vanilla extract
4 cups (611g) all-purpose organic flour
½ cup blue bachelor flowers
½ cup edible flowers
In the bowl of a mixer fitted with a paddle attachment, beat together the butter, sugar, and salt on medium speed until completely combined for approximately 1 to 2 minutes. Add the yolks and vanilla then mix until just combined. Add the flour and mix on low speed until the dough comes together in a ball.
Remove the dough from the bowl and place on a large sheet of parchment paper. Place another piece of parchment on top and roll the dough until it’s 1/3” thick. Reroll and cut with any remaining scraps. Remove the top piece of parchment paper and stamp out your cookies with a 3” round cookie cutter before artfully decorating each round with the blue bachelor flowers and pomegranate petals. Once the flowers have been placed, put a sheet of parchment paper on top and gently roll over each cookie to fix the flowers and herbs in place.
One by one, remove your flower pressed cookies with an offset spatula and place on a parchment-lined cutting board. Once you have filled up your cutting board with cookies, put it into the freezer overnight and up to 24 hrs. This allows the flowers and herbs to keep their vibrant complexions amidst the hot oven temperature.
When you’re ready to bake, preheat the oven to 360°F. Line a baking sheet with parchment paper and arrange the cookies, leaving ¼” space between each. Place the baking sheet in the center rack of the oven and bake for 9 minutes; rotate the pan and bake for another 8 minutes, or until edges are golden brown. Transfer to a cooling rack and sprinkle with organic cane sugar. Voilá!
How to make a Biscoff Millionaire Slice! tutorial #Shorts
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Check out these Biscoff Millionaire Slice! If you love millionaires type slices or bars these are a great option! Crumbly biscoff biscuit base topped with a caramel layer and a biscoff chocolate top.
Lotus Biscoff is the same thing as Speculoos cookie butter!
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Traditional Scottish Petticoat Tails Shortbread | Easy recipe
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Hello folks!
So today I whipped up some shortbread…this time I done petticoat tails :) So named because of the shape…it’s thought to resemble petticoat tails! But it’s basically triangle shortbread…and it’s beautiful with a cup of tea or coffee.
Everything I used will be listed below,
-Cheryl x
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What I used - 8 inch template
• 250g (9oz) Plain or all purpose flour
• 80g (3oz) Caster sugar - Use standard granulated sugar if you don’t have Caster sugar
• 180g (6.3oz) Cold unsalted butter - Use salted if you prefer
• Extra caster sugar for the end
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Scottish Shortbread recipe - 3 ingredients traditional method
Old World recipe for Scottish shortbread. Only 3 ingredients and no mixer required.
Full RECIPE:
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Walkers Shortbread Cookies - Dished #Shorts
On today's Dished #shorts we're making Walkers Shortbread Cookies
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If you love this how-to-make Walkers shortbread cookies recipe let us know what you think in the comments below! #dished #shortbread #cookies
Ingredients for making Walkers shortbread cookies:
250g (1 1/8 cup) unsalted butter, softened
90g (3/4 cup) powdered sugar
1 tsp vanilla extract
300g (2 cups) all-purpose flour
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ONLY 3 INGREDIENTS BUTTER SHORTBREAD COOKIES RECIPE
#allbuttershortbread #scotishshortbread #shortbreadcookie
#Shortbread is a #traditional #Scottish biscuit usually made from one part white sugar, two parts butter, and three parts plain wheat flour. ... Unlike many other cookies and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda.
This is one of the #tastiest and #easy #buttery #shortbread #recipe
a crisp, rich, #crumbly type of #biscuit made with #butter , #flour , and #sugar
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