A simple and easy shortbread recipe to use all year round! Wrap these delicious beauties for presents, or hang them on the Christmas tree!
Origin Of Shortbread
Shortbread is a traditional Scottish biscuit (cookie in American English) usually made from one part white sugar, two parts butter, and three parts plain wheat flour. Other ingredients like ground rice or cornflour are sometimes added to alter the texture. Modern recipes also often deviate from the original by splitting the sugar into equal parts granulated and icing sugar and many add a portion of salt.
Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high-fat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of long protein (gluten) strands. The related word “shortening” refers to any fat that may be added to produce a “short” (crumbly) texture. Alternatively, the name may be derived from ‘shorts’, the bran and coarse part of meal.
Shortbread is different from shortcake, though they are similar: shortcake can be made using vegetable fat instead of butter and usually has a chemical leavening agent such as baking powder, which gives it a different texture. These biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals.
Shortbread originated in Scotland, with the first printed recipe, in 1736, from a Scotswoman named Mrs McLintock. It is widely associated with Christmas and Hogmanay festivities in Scotland, and the Scottish brand Walkers Shortbread is exported around the world. As a Scottish brand, shortbread is sometimes packaged in a tartan design, such as Royal Stewart tartan.
Our Shortbread Recipe
3 Ingredient Shortbread
- 3 cup Plain Flour
- 1/2 cup Caster Sugar
- 250 g Butter softened
- Preheat your oven to 160°C and line 2 trays with baking paper.
- Place the butter and sugar into the bowl of an electric mixer and mix on a medium speed for 5-7 minutes or until the mixture is light and creamy.
- Reduce the speed of the mixer to slow, and gradually add the flour 1/2 a cup at a time, mixing well after each addition. Mix for a further 30 seconds or until the mixture begins to resemble dough.
- Turn the mixture onto a lightly floured bench and gently bring it together to form a ball with your hands.
- Cut the shortbread dough in half. Wrap one piece in plastic wrap and pop it into the fridge until needed.
- Roll the dough until it’s approximately 5mm thick and use an 8cm round cutter to shape the biscuits. Transfer the shortbread to the prepared baking trays. Repeat until you’ve used all the dough including the extra dough in the fridge.
- Bake for 10-12 minutes or until the edges are just beginning to turn golden.
- Carefully remove the shortbread from the oven and allow to cool on the baking trays for 15 minutes before transferring to a wire rack to cool completely.
FODMAP – use lactose-free (or dairy-free) butter and gluten-free flour (or lofo flour)
KETO – use almond flour and granulated sweetener
DAIRY-FREE – use dairy-free butter
GLUTEN-FREE – use gluten-free flour
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