Best 2 Traditional Shortbread Wedges Recipes
Shortbread wedges are a classic Scottish treat that are characterized by their delicate texture, buttery flavor, and sandy appearance. Traditionally made with just a few simple ingredients like butter, sugar, and flour, shortbread has been enjoyed for centuries and remains a popular choice for tea time or as a dessert. With variations ranging from plain to flavored, these wedges are a versatile treat that can be enjoyed on their own or paired with accompaniments like jam, cream, or fresh fruit.
Let's cook with our recipes!
TRADITIONAL SHORTBREAD WEDGES
While these tender-crisp, butter-rich cookies were once associated mainly with the holiday season, they are now a year-round favorite.
Provided by Martha Stewart
Yield Makes 8
Number Of Ingredients 4
Steps:
- Sift together flour, sugar, and salt into a bowl. Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
- Preheat oven to 300 degrees, with rack in upper third.
- Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
- Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
TRADITIONAL SHORTBREAD WEDGES
Number Of Ingredients 1
Steps:
- INGREDIENTS 2 cups all-purpose flour 3/4 cup confectioners' sugar 1 1/4 teaspoons coarse salt 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan DIRECTIONS Sift together flour, sugar, and salt into a bowl. Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add flour mixture; beat until pale and fluffy, about 2 minutes. Preheat oven to 300 degrees, with rack in upper third. Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals. Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
Tips:
- Use cold butter. This will help the shortbread stay crumbly and prevent it from spreading too much in the oven.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the mixture, which will make the shortbread lighter and more tender.
- Add the flour and salt gradually. This will help prevent the dough from becoming tough.
- Chill the dough before baking. This will help the dough firm up and make it easier to work with.
- Bake the shortbread until the edges are golden brown. This will ensure that the shortbread is cooked through without being overbaked.
- Let the shortbread cool completely before cutting it into wedges. This will help prevent the shortbread from crumbling.
Conclusion:
Shortbread wedges are a delicious and easy-to-make treat that are perfect for any occasion. With just a few simple ingredients, you can create a classic Scottish dessert that is sure to please everyone. So next time you're looking for a sweet treat, give shortbread wedges a try. You won't be disappointed!
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