Butter Shortbread

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Butter Shortbread! Yes, there are many recipes you can get hold of, all with the title shortbread, some of them are good, and some not so good.

This recipe I’m sharing with you is my own recipe which I’ve been using for many years, and of course, it is how “I” think a good shortbread cookie should be… crumbly, crispy, buttery and have a slight grainy texture which you get from the use of semolina or ground rice, and the balance of which is just right, you don’t want it to feel like you’re eating sand, and you don’t want the shortbread to have no texture, so for me, I think I’ve got the balance of all the ingredients just perfect, and just how a shortbread should be! For this recipe, I have made finger cookies and also used a cookie cutter to make some flower shapes. You can of course choose whatever you like. So have a go and let me know what you think!

Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 16

Ingredients:

1 & 3/4 cups or 200 g plain / All Purpose flour
1 cup or 100 g aster or fine sugar Plus extra for sprinkling on the top.
1 Cup or 8 oz or 220 g butter (room temperature)
2/3 Cup or 100 g semolina or Ground Rice (not to be confused with rice flour which is like a fine powder)
1 Teaspoon Vanilla Extract

Instructions:

1. Set the oven to 160 C / 310 F /gas 2 and line a cookie sheet with Parchment Paper.

2. Place all the ingredients together in a food processor and mix until the mixture forms a dough (you can also mix by hand with a wooden spoon in a bowl using soft butter).

3. Place the dough mixture on a flour dusted work surface and roll out to 1/8 inch thickness. Use a cookie cutter and cut out shapes then place on the baking tray. If making finger shaped cookies, simply place all the dough in an 8 x 8 inch lined with parchment baking pan, then pat down the dough so it is even and flat.
4. Use a fork and prick the surface of the shortbread like in the photo.

5. Sprinkle the surface with caster sugar and bake for 20 – 25 minutes until slightly firm and pale in colour. The shortbread should not go brown.

6. Remove from the oven and allow to cool for 10 minutes in the baking tin, then carefully transfer (use a slicer or palette knife as they might break) to a cooling rack and allow to cool completely. If making fingers, whilst the cookies are still hot from the oven, use a knife and cut about 1/2 way down in to the cookies. This will make it easier for breaking in to fingers once cooled. The shortbread will become crunchy once it has completely cooled. make a nice cup of tea and enjoy!

NOTE: These will keep in an air tight container for a few days before they become soft.

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Butter Shortbread

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Servings: 16

Ingredients

• 1 cups & 3/4 or 200 g plain / All Purpose flour
• 1 cup or 100 g aster or fine sugar Plus extra for sprinkling on the top.
• 1 Cup or 8 oz or 220 g butter room temperature
• 2/3 Cup or 100 g semolina or Ground Rice not to be confused with rice flour which is like a fine powder
• 1 Teaspoon Vanilla Extract

Instructions

1. Set the oven to 160 C / 310 F /gas 2 and line a cookie sheet with Parchment Paper.
2. Place all the ingredients together in a food processor and mix until the mixture forms a dough (you can also mix by hand with a wooden spoon in a bowl using soft butter).
3. Place the dough mixture on a flour dusted work surface and roll out to 1/8 inch thickness. Use a cookie cutter and cut out shapes then place on the baking tray. If making finger shaped cookies, simply place all the dough in an 8 x 8 inch lined with parchment baking pan, then pat down the dough so it is even and flat.
4. Use a fork and prick the surface of the shortbread like in the photo.
5. Sprinkle the surface with caster sugar and bake for 20 - 25 minutes until slightly firm and pale in colour. The shortbread should not go brown.
6. Remove from the oven and allow to cool for 10 minutes in the baking tin, then carefully transfer (use a slicer or palette knife as they might break) to a cooling rack and allow to cool completely. If making fingers, whilst the cookies are still hot from the oven, use a knife and cut about 1/2 way down in to the cookies. This will make it easier for breaking in to fingers once cooled!The shortbread will become crunchy once it has completely cooled. make a nice cup of tea and enjoy!