It is an excellent idea to have a shortbread recipe. Short bread makes the perfect dessert especially when used as a base for ice cream and fresh strawberries or freshly whipped cream. An addition to the short bread recipe could be the option to drizzle the finished product with chocolate or lemon sauce.
Traditional Short Bread Recipe
Tools and Materials
- 2 Baking trays
- Pastry brush
- Electric beater
- Mixing bowl
Ingredients
- Melted butter
- 250grams butter (at room temperature)
- A? cup caster sugar
- 2 cups sifted plain flour
- A? cup sifted rice flour
Instructions
- Preheat oven to 150 degrees Celsius.
- Use pastry brush to grease 2 baking trays with melted butter.
- Beat butter and sugar until pale and creamy in a bowl using electric beater.
- Gradually add the flour.
- Knead gently until smooth on a lightly floured surface.
- Divide the dough into two equal portions. Shape each portion in an 18 cm-diameter disc then transfer to the prepared trays.
- Bake the shortbread for 40 minutes in oven or until light golden, swapping the trays half-way through cooking.
- Set trays to cool for 10 minutes then transfer to wire rack to cool completely.
- Cut into wedges then serve.
Sweet Short Bread with Fresh Strawberries
Tools and Materials
- 13×19 2-inch pan or large tart pan
Electric Mixer
Ingredients
- 1 cup softened unsalted butter
- A? cup granulated sugar
- A? teaspoon almond extract
- 2 cups all-purpose flour
- 16 ounces wash, stemmed, and sliced fresh strawberries
Instructions
- Preheat oven to 80 degrees Celsius (275 degrees Fahrenheit)
- Use electric mixer to beat sugar and butter until smooth. Beat in almond extract. In three stages, gradually add in flour until well combined.
- Spread dough in a 13×19 2-inch pan or large tart pan.
- Bake for one (1) hour until pale golden in color.
- Serve warm with fresh strawberries, ice cream and chocolate sauce, if desired.
Serving size – 12
Honey Short Bread Recipe
Tools and Materials
- Large bowl
- Electric Mixer
- Shortbread mold or 9-inch cast iron skillet
- Knife and a fork
- Baking pan
Ingredients
- 1 cup butter
- 2 & A? cups all-purpose flour
- 1/3 cup honey
- A? cup chopped pecans
- 1 teaspoon vanilla
Instructions
- Combine butter, honey, and vanilla in a large bowl.
- Use electric mixer to beat ingredients until the mixture becomes light and fluffy.
- Add 1 cup of flour at a time, beating well after each addition. Knead in remaining flour by hand if dough becomes too stiff to stir.
- Work in nuts.
- Pat dough into shortbread mold or ungreased 9-inch cast iron skillet.
- Use knife to score the surface so that it can be divided into 24 wedges.
- Prick deeply into score marks with fork.
- Bake for 30 to 40 minutes in 300 degrees Fahrenheit preheated oven.
- Cool for 10 minutes in pan on a wire rack.
- Remove from pan.
- Cut into wedges while warm.
This makes up to 24 servings.
