Lucky for us, in modern times, we can enjoy shortbread just about any day of the week. They will keep well well in a lidded tin for at least a week, but we’ll be surprised if they last that long!ĭid you know that Scottish shortbread recipes date back to the Middle Ages? Small wheaten and oaten cakes were eaten by the populace as a part of daily life, but the richer shortbread, with its luxurious addition of butter and sweetener, were reserved for very special occasions such as weddings and holidays. Scotch Shortbread cookies can be enjoyed warm or cold. Lift up the pan and slice up the shortbread with a thin, sharp knife while the cookies are still warm Serve the cookies design-side-up! Then, let it drop! This will jar the cookies out of the mold. Remove from oven and let cool for 10 minutes.įinally, turn your shortbread pan upside down over a cutting board, holding it about 2 inches above the surface. Remember that few ovens are alike, so checking for the toasty brown color on top is your surest method of knowing that to your shortbread is done. Place the shortbread pan in an oven set to 325 degrees for 30-35 minutes or until lightly browned on top. Don’t skip the pricking step as it is key to the texture of the finished shortbread. Prick the surface of the cookie dough all over with a fork. Working from the center of the dough outward, press the shortbread out so that it completely and evenly fills the shortbread mould. Spray your mold lightly with a non-stick vegetable oil spray and set the ball of shortbread dough in the middle of it. Turn the mixture out onto a bread board and knead it gently with your hands until the 3 ingredients become a uniform, soft texture. It is also fine to mix the dough in a mixer. Once it is gently worked in, add the flour, mixing in with a few good whisks of your utensil. Dust the powdered sugar into the bowl as you continue to make the creaming motion with your utensil. When it is soft, creamy and light, it is properly creamed. You can’t really go wrong with adding special touches to the basic recipe, but first it’s important to make sure you’ve got that basic recipe down! Follow these steps for making perfect, authentic Scottish shortbread cookies:Ĭream the butter in a bowl, using the back of a large spoon or frosting knife. Over the years, creative bakers have dreamed up recipes for all kinds of new takes on traditional shortbread – chocolate, with nuts, with fancy flavorings like rosewater or lavender blossoms, with chocolate chips or savory anise seeds. It gets its name Shortbread because shortening is the crucial factor in this rich, buttery cookie. All shortbread pans are lead-free and made in the USA.Īuthentic Scottish Shortbread is made of just 3 ingredients: butter, sugar and flour. Let shortbread pans cool before washing up in the sink or dishwasher.ħ. Using a thin, sharp knife, slice the warm shortbread into serving pieces as soon as you remove it from the pan.Ħ. Hold the pan about 2″ above a wooden or plastic cutting board and simply drop it! This will release the shortbread from the mold.ĥ. Let the cookies cool for 10 minutes before releasing them from the shortbread pan.Ĥ. Before releasing your cookies from the shortbread mold, be sure the top of the shortbread has turned a light, toasty brown.ģ. This is not the case with Brown Bag shortbread pans. Many shortbread cookie recipes tell you to take your shortbread out of the oven before it begins to turn golden-brown. Bake your shortbread in the top 1/3 of your oven for best results.Ģ. Special Notes About Making Shortbread With Brown Bag ® Shortbread Pansġ.
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