A good shortbread comes from two things: the very best ingredients, and a proper recipe. You now have that recipe (which is the hardest part)! It is so difficult for me to see so many recipes floating around on the internet claiming to be “shortbread”. It’s also important to get the ingredients measured properly, and you can only do this with a scale. I highly recommend using a scale for shortbread that looks like what I’ve made in these pictures. coronation cup of tea with a saucer and a strawberry nearby Shortbread Pairs Perfectly with Two Beverages: Tea and Whisky Cool slightly before serving with any desired toppings: butter, sour cream, cheese, bacon, salt, pepper, chives, etc.. oz (60g) ground rice, 4 oz (115g) plain flour, stirred into 4oz (115g) softened butter and 2 oz (60g) caster sugar. The dough is then shaped and baked for 20 minutes at 170C. And that’s it! I know, so easy. If you are feeling adventurous you could always rub your potato in other types of seasonings. For example, cajun seasoning is a popular choice for that slightly spicy, salty and rich taste. From 2014: I am incredibly honored and overjoyed to have been asked to be a judge in this year’s Scottish Baking Awards Competition, which will be held at Mar Hall Resort and Spa, near Glasgow, in September! As I was born in Scotland, it means so much to me to be able to participate as a judge in such a prestigious competition.

oz (115g) butter, 4 oz (115g) plain flour, 2 oz (60g) caster sugar, 2 oz (60g) rice flour, pinch of salt Mix all the ingredients together by hand or mixer, to a stiff consistency (the butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer). Don't overwork the dough; stop when it just comes togetherThe woman and her three lovely daughters have arrived at the Juice Out like the Four Horseman of the Apocalypse or something similarly biblical. Like locusts. Or boils."

With self-rising flour, an amazing biscuit is made with butter and whole milk, and it’s a recipe that’s sure to become a go-to for anyone with a recipe. You can serve them with creamed sausage gravy, runny eggs, or crispy bacon on their own or with creamed sausage gravy. These three ingredient drop biscuits are the easiest to make and are the fluffiest and most tender of the biscuits you can prepare in five minutes. Preheat to 350F (175C) for about 10 to 15 minutes, or until the temperature has been reached. After each biscuit has cooled, wrap it in plastic cling film and store it in an airtight container or freezer storage bag for two to three months. 2 cups self-rising flour, 12 cups butter, and 1 cup whole milk Make a well in the center of your large mixing bowl and then grate the butter directly into it. Allow it to bake for 13-15 minutes at 450F (232C) or until golden on top and lightly brown on the bottom. The Best Flour For Southern BiscuitsAlso, if you care for my explanation on why I’m calling this a shortbread “cookie” recipe, you can read my explanation at the bottom of this post. Trust me, there’s a good reason (but it kills me)! I've read books about food and books about chefing but there's something unique about the perspective of the waiter, that experience of being both deeply entrenched in the dynamic of the restaurant while also keeping enough of a distance to be able to find humour in the situation when everything is imploding around you. This was a man who, when asked by a plump female customer what the gnocchi gorgonzola was like, replied ‘The gnocchi is amazing madam. But you are not the one who should be eating it.’“

Perhaps part of my enjoyment was that I (along with every other student) worked in cafes for years while studying, and smirked knowingly through much of it. The other part was how much I recognised my city in it. While no restaurants are actually referred to by their real names, I can just picture the places she was talking about. They may not be the exact ones, but they're in the same vein, and the references to people and areas were instantly familiar and recognisable. Also, it’s important to note that baked potatoes are very forgiving to being over baked! It is better to over bake a potato than under bake it. Of course, taste and opinions are both subjective, however, a butter cookie usually has other ingredients and isn’t as plain and simple as this shortbread cookie recipe. Shortbread, and shortcrust pastry are just as they sound–they don’t have eggs and other binders, so the result is a short, crumbly texture. When you put a good shortbread biscuit in your mouth, it’s a crumbly, buttery, sweet bite of goodness! You spy your chance. The chefs are preoccupied by a spirited intellectual discussion (“Britney’s hot; Christina’s a dog, man’’), the floor manager has disappeared to places unknown, and there’s a blind spot near the dish pig where you’d be able to squeeze into a corner, between the bin and the ice machine, and stuff that bad boy down without too much trouble.

This was my first ever shortbread, In many things, but definitely not a cook or a baker. This is easy and perfectly yummy recipe. Thank you!” -Aga When shortbread was first invented, it wasn’t the creation you and I are used to eating. It had yeast in it, was also made savory, and had lots of added ingredients. Here’s a recipe from Mrs. Frazer who wrote a cookbook in 18th century Scotland. Courtesy of Culloden Battlefield (wordpress.com) So delicious. My husband loves the fingers. Making another batch 5 days after the 1st batch. And it’s so easy!” -Cathy When do you need to pierce the pizza dough? There isn’t even a single logical answer to this question. The steam created inside the pie crust can help the dough rise, but some people don’t think it’s necessary and may cause the dough to puff up in the oven. It is the baker’s responsibility to decide whether or not to puncture the dough. Pizza Dough Recipe A very long time ago, biscuits were made from leftover baked goods which were repurposed into another form. You may remember I explained that “biscotti” means “cooked twice” in Italian, which is where the word, “biscuit” comes from. When butter began being added, these biscuits were no longer cooked twice, but the name remained.