Walkers Shortbread Mini Rounds, Traditional Pure Butter Scottish Recipe, 11g (Pack of 200)

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Although my partner and I do not like ginger biscuits we have to say that these do taste great if you like them in general, the flavour is spot on, the ginger is not too strong but for us sadly it is as we are not used to that flavour combination (sweet chocolate with spicy ginger). The dark chocolate tastes amazing, similar to dark chocolate McVitties. Brown, Catherine (2015-04-01). "Shortbread". The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 978-0-19-931362-4. ...not all shortbread is made with white flour. On Orkney, where a tasty Neolithic barley known as "bere" is still grown and milled, bakers add a little of this flour to their shortbread. Others add rolled oats to provide more flavour and texture. Sugar - Granulated or caster sugar is used. The recipe states granulated as it's more mainstream, but I personally go for caster sugar every time as it dissolves better into the butter. The stiff dough retains its shape well during cooking. The biscuits are often patterned before cooking, usually with the tines of a fork or with a springerle-type mold. Shortbread is sometimes shaped into hearts and other shapes for special occasions.

In American English, shortbread is different from shortcake. [16] Shortcake usually has a chemical leavening agent such as baking powder, which gives it a different, softer texture, and it was normally split and filled with fruit. [16] The most popular example of this difference is strawberry shortcake. [16] [17] Ingredients [ edit ] Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the rest of the United Kingdom, and similar biscuits are also made in Denmark, Ireland and Sweden. The Scottish version is the best-known, and is widely exported. Another key is using caster sugar. Not regular granulated sugar. Not powdered sugar. Caster sugar is very fine granulated sugar. Caster sugar is commonly used in British baking and it’s an all-around smarter choice than granulated. The reason is that the sugar crystals in granulated sugar are much larger and take longer to dissolve during baking and may not dissolve completely. Caster sugar dissolves more rapidly leaving a finer texture to the baked good. We’re making Scottish shortbread the traditional way with just 3 ingredients: Flour, Sugar and Butter. Well, and a tiny pinch of salt, too. Nothing else is needed, no fancy ingredients, no flavor enhancers. The key to a good Scottish shortbread is the quality of the butter. That is what flavors the shortbread and the shortbread is only as good as the butter.

6 comments on “4-in-1 Shortbread Cookies”

Shortbread has been attributed to Mary, Queen of Scots, who in the mid-16th century was said to be very fond of Petticoat Tails, a thin, crisp, buttery shortbread originally flavoured with caraway seeds. The biscuit is crunchy indeed, but in my opinion, it is a tad too hard, and especially so if it is not eaten within few days.

oz. plain flour ~ 2oz. caster sugar ~ 1 oz. icing sugar ~ 2 oz. rice flour ~ 5 oz. butter ~ pinch of salt Chilling the dough before baking will help the shortbread keep their shape while cooking. In the oven, the dough will spread as the butter in the mixture melts, but baking it from chilled helps reduce this effect. It’s most important to do this if you are baking the shortbread in individual biscuits. Once you’ve added the flour, go easy on the dough (feel free to beat the butter and sugar together really well though). Only mix as much as is needed to incorporate the flour into the butter mixture – this is best done by hand as it’s easy to over process the dough when using an electric mixer. The dough should be quite crumbly.

Optional Toppings

Place the caster sugar, flour, salt and butter in a food processor and pulse until it’s combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers. If it’s too dry and crumbly it needs to be pulsed a bit longer. Citrus: Orange, lemon, lime and grapefruit are incredible flavours to add to your shortbread. Do this through the zest, and top tip - make sure to rub the zest into the sugar to release the oils in the zest. Then carry on and cream the sugar and butter as per the instructions. You get maximum flavour this way.