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Saturday, September 25, 2021

Let's talk about shortbread


Let's talk about shortbread


Shortbread derives from Scotland. It is usually made with three simple ingredients: sugar, butter, and flour. To be more specific, one part sugar, two parts butter, and one part flour.

Shortbread is a thick, denser cookie with a buttery richness and melts in your mouth like no other.

You may be wondering if there is a difference between shortbread and butter cookies and there definitely is a difference.

Shortbread cookies have a higher ratio of butter to flour. While butter cookies still contain a high amount of butter, the amount of flour and sugar is increased, which allows them to hold their shape better than shortbread.

Shortbread can be served as cookies or bars.

Some recipes call for vegetable shortening. These shortbread cookies have a crunchy texture instead of the smooth texture you get when butter is used in the recipe.

You can enjoy your shortbread with tea, as it is traditionally enjoyed, or you can serve them alongside coffee or milk.


If you enjoy spicing things up a bit, try these additives in your shortbread to create a unique flavor:

Herbs: Rosemary, thyme, mint, lavender, cinnamon, ginger, or cloves

Tea: Chai, Earl Gray, or green tea (grind them up)

Fruit: Lemon, lime, or orange zest

Cocoa: Replace 2 Tbsp. of flour with cocoa powder

Nuts: Any variety, chopped

Dried Fruit: Raisins, cranberries, cherries


Check out Martha's recipe for shortbread and butter cookies:


Shortbread Recipe


2 cups all-purpose flour

1 1/4 teaspoons coarse salt

2 sticks unsalted butter, softened, plus more for pan

3/4 cup confectioners' sugar


Step 1 Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total. Reduce speed to low, and add flour mixture; beat until just combined.

Step 2 Press dough evenly into a parchment-lined 9-by-13-inch rimmed baking sheet; refrigerate until firm, about 20 minutes. Cut dough in eighths lengthwise, then quarters crosswise, making 32 rectangles. Evenly pierce all over with a skewer.

Step 3 Bake until shortbread is firm in center and golden brown, 50 minutes to 1 hour. Transfer pan to a wire rack; immediately recut rectangles with a paring knife. Let shortbread cool completely in pan.

 Who loves shortbread? Shortbread recipe

Red, white, and blue shortbread squares

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