Brown paper packages tied up with string might be a holiday classic, but this year, our favourite things include new flavours for traditional shortbread, from brown sugar and pecans to cheddar and mocha. And when you present these treats in vintage containers all wrapped up with pretty ribbon, you've got a combination even Scrooge couldn't resist.
Classic shortbread
Ingredients:
1 cup unsalted butter, softened
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup rice flour
1/2 cup icing sugar
1/4 tsp salt
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until soft and smooth. Add the vanilla extract and mix until combined. In a separate bowl, sift together the flours, icing sugar and salt. Add the dry ingredients into the butter mixture and mix on low speed until just incorporated. Scrape down the sides of the bowl to ensure the dough is evenly mixed.
If you are making a shortbread round, the dough can be used immediately. Begin by lining an 8-inch round tart shell (with a removable bottom) with a circle of parchment paper. Press the dough evenly into the tart shell. With the tines of a fork, prick the dough so that it forms a pattern of 8 or 10 wedges, like a pie. If you wish, you can press a decorative pattern into the border of the shortbread as well. Refrigerate the shortbread for at least an hour before baking. Preheat oven to 325°. Bake the shortbread on a baking sheet on the middle rack of the oven for 50 to 55 minutes, rotating the sheet halfway through. Allow the shortbread to cool in the tart shell before removing.
If you are rolling and cutting out cookies, wrap the dough in plastic wrap and refrigerate for at least an hour. Roll out the dough to 1/4-inch thickness. Cut out shapes and transfer to a parchment paper-lined baking sheet. Preheat oven to 325°. Bake the cookies on the middle rack of the oven for 18 to 20 minutes. Cool and serve.
3 Comments
I finally tried this recipe today and it is a greasy disaster. It was fine mixing it and other than a bit slimy was ok to form and went in the fridge for well over the 2 hours suggested. Cut easily but once in the oven it quickly turned into something that resembled pizza topping. I rechecked and I did follow the recipe??? I did notice that the other recipes seemed to have a lot more flour?? I was really looking forward to my first batch of shortbread....oh well maybe tomorrow
Are you referring to the Cheddar Rosemary shortbreads? I found it did exactly as you described! Kind of melted into cheddary puddles. I think 3/4 cup of flour is not enough. I actually took what was left of the dough after the first batch failed and added some more flour and they were fine. I would try again with 1 cup of flour. I also checked epicurious.com and there is a similar recipe there called "Scottish Sharp-Cheddar Shortbread" and it calls for 1/2 cup butter but 1 cup of flour.
How much butter, It is not mentioned in receipt.