Shortbread variations

This recipe makes a large lot of shortbread. enjoy.
cream
500 grams of butter with
250 grams of icing sugar
1 tsp vanilla,
1/2 tsp salt.

add

750 grams sifted flour in
3 lots.
You can roll and cut into shapes,
or
Roll cylinders of the mix, wrap in glad wrap, chill in fridge, and
slice 1 cm thick.
put on tray and stamp with my floured potato masher, it leaves a nice pattern on the shortbread.
Bake
150 deg c, until cooked.
Nice and keeps well.

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pickles7 (582 582 positive feedback) 8:49 pm, Wed 29 Jan #1
Thank you, I made this recipe the other day, gave some to my father, and we still had heaps left And my kids commented on how much they liked this recipe :)

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bunny51 (293 293 positive feedback) 2:42 pm, Sat 8 Feb #2
about how long does it take to cook, pickles?
Thanks

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dbab (626 626 positive feedback) 2:52 pm, Sat 8 Feb #3
oh I am going to try this and use my thistle shape stamp that I have got.

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rubyjane11 (2447 2447 positive feedback) 4:29 pm, Sat 8 Feb #4
Thanks for the recipe. I made it today using gluten free flour -delicious

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mica3 (22 22 positive feedback) 5:31 pm, Mon 10 Feb #5
ositive feedback) 6:22 pm, Mon 10 Feb #6
elliehen wrote:

I bake mine for 5 minutes at 180*C then 10+ minutes at 150*C.

CONNIE'S SHORTBREAD (old Scottish recipe)

8 oz butter
4 oz caster sugar
1 tsp lemon juice
10 oz flour
2 oz cornflour

Cream butter and sugar. Add lemon juice. Sift and add flour and corn flour. Mix and roll into two long logs. Chill in fridge for 10 minutes. Slice into rounds and place on baking paper on cold oven tray. Prick with a fork.

Bake for 5 minutes at 180*C then 10+ minutes at 150*C.

Watch them - as soon as they start to colour, they're done. Don't let them brown.

We are big shortbread fans in our house. I've just made a delicious batch of rosemary and walnut shortbread but I'm looking for different variations that are favs of other posters. Please help.

I'm no shortbread expert at all, but have often made a simple one with added macadamia or brazil nuts, loads of lemon zest and the juice of one lemon. : )

Lavender is my favourite, use a little dried culinary lavender and a tiny, tiny dash ( to your taste) of PURE essential lavender oil.

I've made shortbread using rose petals & another batch with lavender flowers. both delicious!

My favourite too

the lavender oil adds a slightly spicy taste to it which I love.

I like mine with plenty of cardamom, and also a Canadian one with maple syrup. The kids cant get enough of that one.

I like one with a 70g packet of chopped pistachios mmm the cardamom ^^^ one sounds good, might give that a go :)

Passionfruit Shortbread is delicious too.

Found this recipe today and as I LOVE mandarins, it will be one I will be making. The recipe sounds delicious.

Double Mandarin Shortbread

Ingredients

200gm unsalted butter, softened slightly
110gm castor sugar
240gm plain flour
80gm almond meal
the peel of 2 small mandarins (pith removed as much as possible)
1 small pinch of salt
Filling
60gm softened butter, unsalted
1 cup pure icing sugar ( sifted)
Approximately 2 teaspoons mandarin juice
2 x coin sized pieces of mandarin peel.
1 sprinkling salt
Optional 1/2 cup of castor sugar for sprinkling

Instructions

Put the sugar and the madarin peel into the food processor and process until the peel is very fine and the sugar begins to turn orange.
Pour the sugar mixture and the butter into a mixer bowl and beat until light and fluffy
Add the flour and almond meal and mix until just pulling together.
Tip out onto a work surface and knead very gently together into a flat disc and put into the fridge.
Rest approx 30min.
Roll the dough out between two pieces of baking paper to about 2cm thick ( or to your liking)
Place onto a lined tray leaving space for each biscuit to spread, and chill again approx 10 min in the fridge. Sprinkle with castor sugar, if using and put into the oven.
Bake for approcx 15 min. Check that they are firm to touch, or bake anoither 5 minutes.
Cool. **Optional** Once cool these can be cut with a small round cutter to make them all the same size.
Filling
Put the sugar salt and peel into the food processor and whizz until the rind is completely broken down. Add the icing sugar and 1/2 of the juice. Process till smooth, adding extra juice if the mixture is too stiff.
Once the biscuits are cool, spread with the mandarin icing and stick two together

Please share the maple syrup one.Thanks so much

They both sound divine --- please share

Chocolate and Ginger Shortbread

.250 g butter
1 cup icing sugar
1 cup cornflour
1 3/4 cup plain flour
1/2 cup finely chopped crystallised ginger
1/2 cup chocolate bits
Method
Preheat oven to 150 C.
Beat butter and icing sugar together in a bowl until light and fluffy.
Add cornflour, flour, ginger and chocolate and mix well. Tip mixture out onto a lightly floured bench and knead for 5 minutes until smooth.
Roll into 4 x 15 cm logs (for small pieces) and slice into 1 cm thick slices.
Place on a cold tray and prick with a fork.
Bake for 25 minutes until cooked but still pale.

Fig and Walnut Shortbread

250g butter, slightly softened
3/4 cup caster sugar
2 cups plain flour
1/2 cup rice flour
1/2 cup walnuts, chopped
5 semi dried ready to eat figs, chopped
1 teaspoon finely grated lemon rind

Beat butter and sugar together until pale and creamy.
Add flours, walnuts, figs and lemon rind and mix until combined.
Tip dough out onto a bench and lightly knead and then shape into 3 logs approximately 4cm in diameter.
Wrap in kitchen paper or plastic clingfilm and refrigerate for 30 minutes or longer. They can also be frozen at this stage.
Preheat oven to 160 C.
Slice shortbread logs into thin slices and place on a cold, lined tray.
Bake for 16-20 minutes until firm and just starting to colour.
Cool on a wire rack and store in an airtight container.

Savoury Shortbread
Ingredients
• 1/3 cup semolina
• ½ cup wholemeal flour
• ½ cup plain flour
• ½ teaspoon chilli powder
• ½ teaspoon turmeric
• ½ teaspoon mustard powder
• ½ cup butter, at room temperature
• 1 1/3rd. cups Cheddar cheese, grated
• 1 clove garlic, crushed
• juice 1 lemon.
Method
1. Preheat oven to 180 degrees C.
2. Place semolina, both flours, chilli powder, turmeric, mustard powder and butter into a Food Processor. Beat or process mixture until it resembles breadcrumbs.
3. Add cheese, garlic and lemon juice and mix until all ingredients are combined, and a pastry is formed.
4. Roll out on a lightly floured surface to a circle just larger then 23cm in diameter. Use a tart tin to cut out a neat round.
5. Place on an oiled baking sheet and bake for 20 minutes until just golden.
6. Cool on the baking sheet, then cut into wedges.
7. Keep in an airtight container until required.

+1 for the Chocolate & Ginger (and I don't like ginger!).
Also Lemon & Pistachio, Cranberry, Caramel (use brown sugar).