5 posts tagged “shortbread”

I mastered the art of baking shortbread yesterday, watch your back.

Collins Kids - Shortnin' Bread Rock

Collins Kids

I found a (poor) copy of the Andrews Sister singing Shortnin' Bread, but I didn't like it as much as this version by the Collins Kids.

I made another batch of Shortbread Cookies yesterday.  I give them a B+.  So much better than the first ones I made that were flour heavy and undercooked, and SO much better than the last ones that I gave a FAIL to and threw in the trash.  Oh, and the scones I made were so atrocious I didn't even tell you I made them.

This time, I didn't mess about with the flour.  I measured it out and left it alone, I didn't sift it first either.

I creamed the sugar and butter with a fork instead of the electric mixer.  I used plain, white sugar this time instead of brown, which I have learned from experience does not work.  Brown sugar does give a nice color but, IMHO makes a very terrible shortbread cookie.

I tried VERY HARD to "just" mix.  I tend to overwork my doughs... This time I was able to "just" get the ingredients to blend slightly and then I used my hands to squish it very gently together into a ball then I flattened it into a round and put it to chill.

I took Jaypo's advice and made my round first and then put it in the fridge to set instead of putting the dough in to set as a ball and then trying to make the round after it was hard as rock from being put to set in the fridge.  WORKED LIKE A CHARM, thanks Jaypo.

I was able to get the oven to stay at about 300 degrees, although it was just about 310-315 at most, and I did overcook it just a tad, by like 3 to 5 minutes but they aren't burnt or anything, they are actually a very nice tanned creamy color... but every time I make it my edges get overcooked, the center is always nice and moist and chewy, but the edges.....  Perhaps a sliver of tin foil covering the edge while baking will protect it?  or I just have to learn to take it out at 30 minutes because may be they aren't supposed to be "browned" like regular cookies.

This time, they came out with lots of little light flaky layers inside and a nice, light, crispy - I almost want to say, crust.  They are very moist and chewy, even with the over-done edges -- which I like to dunk in my tea.

I made only half a batch, because too much shortbread makes too much grumblebunny.  Here's the halved recipe:

1/2 C. Butter
1/4 C. Sugar
Cream together, then add
1 & 1/4 C. Flour
until just mixed.

Make a round patty 7" around and put it to chill in the fridge for an hour or so, then fork prick into 16 wedges and bake at 300 for 30 minutes.  Cool, and cut into slivers before it cools all of the way. Set a pot of tea to boil.

Remember what I said about not trying to rush your Scottish Shortbread?  Well, it's often hardest to take your own advice.

I made another batch of Shortbread with very poor results.

First, I used brown sugar.  This was a mistake.  It gave a nice color, but not enough sweetness and you just can't properly cream butter with brown sugar.  I will use bland and boring old white refined sugar next time like the recipe says to use.  I may add a little brown sugar, but will stick to the ingredients and portions listed in the recipe.

I also turned the oven up from 300 to 325.  BAD IDEA.

And then, I left it to cook for 35 (to almost 40) minutes.  Another resoundingly bad idea.

This batch was flat, dry and over baked, however, as it was sitting out on the porch to cool, out of the corner of my eye I saw my cat trying to steal one of the shortbread rounds right off of the pan.  I am surprised she didn't burn herself, but at least she liked it.

The point is:  Use the listed ingredients in the proper portions, BE PATIENT! and cook it in a slow oven.

Scottish Shortbread

1 cup of butter
1/2 cup sugar
2 1/2 cups of flour

Cream sugar and butter then cut in flour.

Refrigerate dough for 2 hours.

Cut the dough in two and pat into two 7 to 8 inch circles about 1/3 of an inch thick each.  Fork prick to make 16 wedges.

Bake on an ungreased cookie sheet at 300 for 30 minutes.

COOL, then remove from pan and place on cooling rack.  Cool more, remember I said these cookies can not be rushed....

I made Scottish Shortbread last night.

This is not a fast cookie.  Despite what I thought based on the ingredients - I thought it'd be a snap - this cookie can not be rushed. 

It's fast enough to make the dough, but then you have to refrigerate it for 2 hours, then it likes a "slow" oven, and you can't rush taking it off of the pan once it's baked either.

This cookie needs time to "set" during all phases of baking.

side note: I wish I had used brown sugar instead of white.  I think it would have given it a better color and a richer, sweeter, fuller flavor.

Next time, I will monitor the thickness a bit better as well, and allow it to cook a tad longer.  It wasn't browning on top and since the edges were done I took it out, however it could have went another 5 minutes and not burned.  The middle was just a wee bit under-done, not uncooked just sort of almost done.  I always measure the flour twice so I am certain it was time and temperature.

I am not exactly sure how it turned out, although I did eat several pieces with no ill or adverse effects....  I am comparing it to the taste of a Lorna Doone.  I think I came pretty close - they are crisp, but also do that melt in your mouth thing too -  I am not too unpleased for a first attempt and they are tasty with my tea this morning but I really do wish I'd used brown sugar.

Scottish Shortbread

1 cup of butter
1/2 cup sugar
2 1/2 cups of flour

Cream sugar and butter then cut in flour.

Refrigerate dough for 2 hours.

Cut the dough in two and pat into two 7 to 8 inch circles about 1/3 of an inch thick each.  Fork prick to make 16 wedges.

Bake on an ungreased cookie sheet at 300 for 30 minutes.

COOL, then remove from pan and place on cooling rack.  Cool more, remember I said these cookies can not be rushed....