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.
Check out the recipes below so you can choose the best recipe for yourself!
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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