Food recipes
Shortbread
Shortbread Ingredients: butter, without salt butter, without salt salt, table wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched cornstarch cornstarch sugars, granulated sugars, gr...
Shortbread
Ingredients:
butter, without salt
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
cornstarch
sugars, granulated
sugars, granulated
Directions:
Preheat oven to 325; butter a 10x6 inch glass baking dish.
Add butter to a mixing bowlthe butter must be very soft, the consistency of mayonnaise or whipped cream.
Add the salt to the butter and mix well with a wooden spoon or whisk sot that it dissolves completely before you add the rest of the ingredients.
Sift the flour and cornstarch together into a bowl.
Add the sugar to the butter and mix just until combined.
Add the flour mixture and mix just until a smooth dough forms.
Pat the dough evenly into the prepared baking dish; the dough should be no more than 2/3 inch deep.
Bake until the top and bottom are lightly browned, about 30 minutes.
The middle of the shortbread should remain light; let cool on a wire rack until warm to touch.
Sprinkle the shortbread with the superfine sugar; tilt the dish so that the sugar fully and evenly coats the surface and then tip out the excess sugar.
With a very thin, sharp knife, cut the shortbread into rectangular fingers, about 1/2 inch wide and 2 inches long; if the cookies have become cold, they will not slice well, so they must still be warm to the touch at this point.
Chill thoroughly before removing from the baking dish; the first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula.
Ingredients:
butter, without salt
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
cornstarch
sugars, granulated
sugars, granulated
Directions:
Preheat oven to 325; butter a 10x6 inch glass baking dish.
Add butter to a mixing bowlthe butter must be very soft, the consistency of mayonnaise or whipped cream.
Add the salt to the butter and mix well with a wooden spoon or whisk sot that it dissolves completely before you add the rest of the ingredients.
Sift the flour and cornstarch together into a bowl.
Add the sugar to the butter and mix just until combined.
Add the flour mixture and mix just until a smooth dough forms.
Pat the dough evenly into the prepared baking dish; the dough should be no more than 2/3 inch deep.
Bake until the top and bottom are lightly browned, about 30 minutes.
The middle of the shortbread should remain light; let cool on a wire rack until warm to touch.
Sprinkle the shortbread with the superfine sugar; tilt the dish so that the sugar fully and evenly coats the surface and then tip out the excess sugar.
With a very thin, sharp knife, cut the shortbread into rectangular fingers, about 1/2 inch wide and 2 inches long; if the cookies have become cold, they will not slice well, so they must still be warm to the touch at this point.
Chill thoroughly before removing from the baking dish; the first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula.