TRADITIONAL SHORTBREAD
This is Be-Ro recipe, my family's favorite cook book. These are a smash at Christmas and always one of the first cookies to disappear!
Provided by Houmous Monster
Categories Dessert
Time 1h
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 3
Steps:
- Mix the flour and sugar first, and then rub in the butter.
- Knead the mixture until it becomes a smooth paste.
- Roll out till about 3/4 inch thick or 2cm thick.
- Cut into rectangles and decorate the top with a fork creating rows of holes.
- Transfer to a greased baking sheet and bake for 20-25 minutes at 160°C (325°F/Gas Mark 3). They want to stay pale and light golden.
- In warm weather you may want to chill the cookies before baking.
- This recipe can also be used for petticoat tails. Just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm). Mark top into 8 portions and decorate with a fork. Bake for 30 minutes.
- To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.
Nutrition Facts : Calories 165.2, Fat 9.4, SaturatedFat 5.8, Cholesterol 24.4, Sodium 81.4, Carbohydrate 18.7, Fiber 0.5, Sugar 5.7, Protein 1.9
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I'M x ABDULAZIZ
[email protected]This was my first time making shortbread and it turned out great! The recipe was easy to follow and the shortbread was so delicious. Thank you for sharing!
Ashik Prondha
[email protected]As a shortbread connoisseur, I can say that this recipe is one of the best I've ever tried. The texture is perfect and the flavor is divine. I highly recommend it.
Umar Khattna
[email protected]This shortbread is a family favorite. We make it every year for Christmas and it's always a hit. It's so good, it disappears in minutes!
Eric Davis
[email protected]I was skeptical that this shortbread would be as good as everyone said, but I was wrong! It's absolutely delicious and I can't wait to make it again.
Eryne Jewell
[email protected]This recipe was a lifesaver! I needed to make a quick and easy dessert for a party, and this shortbread was perfect. It was ready in no time and everyone loved it.
awais saith
[email protected]I followed the recipe exactly, but my shortbread turned out dry and crumbly. I'm not sure what went wrong.
Nathanial Merrigan
[email protected]I got creative with this recipe and added some chopped nuts and dried cranberries. The result was a delicious and festive shortbread that was perfect for the holidays.
Mary Ann Thomas
[email protected]I made this shortbread using whole wheat flour and honey instead of sugar. It was still delicious and just as crumbly as the traditional shortbread. I'm so glad I found this recipe!
Mfundo Ntuli
[email protected]I'm gluten-free, so I was thrilled to find this recipe for gluten-free shortbread. It turned out just as good as the traditional shortbread, and my family loved it! Thank you for sharing this recipe.
Neehal khan
[email protected]I've tried many shortbread recipes over the years, but this one is definitely my favorite. The shortbread is so light and flaky, and the flavor is amazing. I love serving it with a cup of tea or coffee.
Lizzie
[email protected]I'm a beginner baker and this was my first time making shortbread. I was a bit nervous, but the recipe was so easy to follow and the shortbread turned out perfectly! It was so good, I ate half of it in one sitting.
Md Rasil Khan
[email protected]This shortbread recipe is a classic for a reason. It's so simple to make, yet the results are always delicious. I love the buttery, crumbly texture and the delicate sweetness.