It doesn't get much more Scottish than this! Granny's shortbread recipe is always a winner and so well practised that it's completely foolproof.
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It doesn't get much more Scottish than this! Granny's shortbread recipe is always a winner and so well practised that it's completely foolproof.
Try Jamie Oliver's recipe for the Best Shortbread in the World.
The famous 3 ingredient shortbread recipe is the easiest melt-in-your-mouth shortbread you'll ever make... all you need is butter, plain flour and icing sugar!
Add a floral twist to easy lemon shortbread biscuits with delicate elderflower cordial
Buttery melt in the mouth shortbread biscuits. With just three ingredients, this moreish recipe is brilliant to make over Christmas, but is also great for a weekend treat! There really is no other…
With todays recipe I’m taking a trip down memory lane. As a little girl my favourite childhood biscuit were Jammy Dodgers. If you can’t tell by the name, they’re two delicious sho…
These melt-in-your-mouth Viennese Whirls filled with vanilla buttercream and sweet raspberry jam, will become a firm family favourite in next to no time!
Once ripe, plums will keep longer if stored in the fridge, but they taste their best when eaten at room temperature. A good source of potassium and fibre, they also contain the antioxidant vitamin E, which protects your body tissues and cells from damage. Two plums count as 1 of your 5 a day.
Real Scottish shortbread, made a little bit more special with edges coated in demerara sugar.
Recipe video above. These special cookies are an Australian cafe favourite. Shortbread cookies joined with lemon buttercream frosting, they are beautifully buttery, lemony and true to their name, literally "melt in your mouth" unlike any other cookie I know!My cookies are generous sized because I like them big: 6cm / 2.4" diameter, 3.5-4cm / 1.5" thick. I wouldn't go any larger (too much cookie) but feel free to go smaller!
A lot of our friends have been asking us for months to write a recipe for Viennese Biscuits, we thought this was an amazing idea since I know I grew up enjoying them, being able to make them oursel…
Classic buttery shortbread biscuits with chocolate chips and orange zest
Since these cookies are also a popular dessert during the holidays, it's a good idea to find the shortbread recipe that works for you and add it to your holiday baking lineup.
Beautiful Scottish shortbread 'petticoat tails' baked in a mold and sprinkled with sugar for a classic holiday cookie.
This 5-ingredient brown butter shortbread recipe is easy to make and wonderfully rich and delicious.
This smooth-textured, buttery shortbread is a New Zealand specialty that keeps well and makes a lovely gift.
These shortbread cookies have an exciting play between sugar and salt. With a full-on buttery flavor and perfectly crumbly texture, they are the platonic ideal of a perfect shortbread.
With a buttery shortbread base, rich butterscotch sauce filling and topping of melted Caramilk chocolate, this slice is impossible to resist.
Buttery shortbread, soft caramel and smooth chocolate... millionaire shortbread is a delicious British classic that everyone will love!
Beautiful Scottish shortbread 'petticoat tails' baked in a mold and sprinkled with sugar for a classic holiday cookie.
Every now and again, I like to make a big batch of biscuits to have on hand in the biscuit tin… something nice to nibble on with my beloved cup of tea. These days there are many varieties of biscuit for sale in the shops and supermarkets, but ultimately, I prefer something homemade, if at all possible. Making your own biscuits/cookies is usually a very quick and easy thing to do and they really do taste so much better than their mass-produced cousins. When I was a child there wasn’t the choice that there is nowadays in the shops and the most decadent biscuits we ever bought were chocolate-covered digestives… and we only had those when guests were expected! Other than that it was plain Digestives or Rich Tea. Interestingly, my grandmother who played a huge role in influencing my love of cookery, never really baked biscuits… the only thing I can ever recall her making was shortbread or flapjacks, but nothing more adventurous than that, though both of these tasted wonderful. I thought my friend Sara who lived across the road was so lucky, because her mum used to make Millionaire’s Shortbread….which to me, at that age, seemed like the ultimate in hedonistic home-baking. To this day whenever I make Millionaire’s Shortbread, I always think of how envious I felt of Sara and her brother and sisters! See my recipe for Millionaire’s Shortbread here. Most home-baked biscuits can be stored quite successfully in an air-tight tin for a few days, unlike those that are commercially produced which seem to stay crisp and crunchy for a far longer time, courtesy of the preservatives and anti-humectants that tend to be included. Yes; biscuits are an indulgence, and by no stretch of the imagination could they be considered a dietary necessity, but if I’m going to treat myself, I’d far prefer to eat something that contains the best of ingredients and where I know exactly what has been used. On that basis, I don’t mind that homemade biscuits may not last long as store-bought versions, because they just taste far superior and usually far more delicious! This is a great recipe; really simple to make and results in a short and buttery biscuits. Rather than use caster or granulated sugar for sweetness, powdery icing sugar is used. This along with the inclusion of some cornflour makes a biscuit that just melts in the mouth. The baked biscuits can be sandwiched together with vanilla flavoured buttercream or a splodge of jam if desired, but I like them just dipped in some melted dark chocolate. The key thing when making these biscuits is to allow the butter to soften to room temperature so that all the other ingredients can be incorporated easily to create a soft dough that can be piped. I used a star nozzle fitted to a disposable piping bag to create ‘fingers’, but you could also pipe rosettes, about 5cms in diameter if preferred. Ingredients: 250g butter, very soft but not melted 60g icing sugar 225g plain flour 70g cornflour ½ tsp vanilla extract/paste To finish: 100g dark chocolate, melted Method: 1. Preheat the oven to 160C/Fan Oven 140C/Gas Mark 3. Line two large baking trays with non-stick baking parchment and set aside. 2. Place the butter and icing sugar into a large mixing bowl and cream together until light and fluffy (about 3 minutes) with a hand-held electric mixer. 3. Sift the plain flour and cornflour together and gradually mix into the butter mixture along with the vanilla extract/paste to create a soft dough. Do not over-mix as this will result in ‘tougher’ biscuits. 4. Spoon the dough into a disposable piping bag fitted with a 1cm star nozzle. Pipe out 6-7cm long fingers onto the line baking trays leaving about 2cms between each ‘finger’. You should get about 30 biscuits. Bake in the preheated oven for 15-17 minutes until barely coloured. Remove the trays from the oven and allow the biscuits to cool for about 10 minutes before transferring to a wire rack to finish cooling. To finish: 5. Dip one end of each biscuit into the melted chocolate and lay on baking parchment to harden. Makes approximately 30 biscuits.
A buttery and delicious shortbread recipe from Mary Berry. The secret ingredient is semolina for that extra crunch! Finish with a sprinkle of demerara sugar.
Si vous êtes comme moi amateurs de sablés, vous êtes certainement fous de ces célèbres shortbreads écossais de la marque au tarta...
The light, crumbly texture of this shortbread from Dorie Greenspan, owes to a clever technique: freezing the dough and grating it.
Based on the popular television series, these Ted Lasso Biscuits will brighten the day of anybody lucky enough to receive a little pink box of them. These rectangular shortbread biscuits melt in your mouth and are downright addicting. Because there are so few ingredients in this, I am going to say that there can be no substitutions. If you make a substitute, then the recipe won't be the same, full stop. And I even have to be specific about the type and brand of butter, because I feel like with a recipe like this, any small tweak will directly change the final outcome. If you do make substitutions, I can't promise it will be quite as life-changing as this recipe is.
Biscoff millionaires shortbread takes the classic cookie and caramel slice topped with chocolate and flavours it with Lotus Biscoff. This no bake slice is just 7 ingredients and so easy to make.
Hellowwww [mode americayne ON] Bon alors avant toute chose, je tiens à vous rassurer sur cette absence (comment ça vous ne vous inquiétiez pas?!!) : non, je ne me suis pas faite enlevée par des martiens et je n'ai pas non plus perdu le chemin de ma cuisine! Figurez-vous que j'ai beaucoup pâtissé mais que rien, mais absolument rien ne me satisfaisait. Le bide total, le goût, la texture ou le moelleux de tout ce que je faisais ne me plaisait pas. Et comme je tiens à vous proposer uniquement des recettes garanties 100% satisfait par bibi, j'ai préféré ne pas poster. Voilà petite parenthèse fermée. Venons-en à la recette du jour : c'est ce fabuleux shortbread millionnaire qui m'a très longtemps fait baver devant mon écran. Si vous n'avez jamais entendu parlé de ça, ça s'apparente à un twix : un biscuit shortbread, une couche de toffee et une fine couche de chocolat au lait. Alors autant vous prévenir tout de suite, si vous comptez les calories que vous consommez ou si vous faites un régime, passez votre chemin. Cette recette est ...comment dire, une petite bombe calorique!!! mais purée qu'est-ce que c'est bon!! Recette : Pour le biscuit shortbread : 120g de beurre 60g de sucre 180g de farine 1 cuillère à café de levure chimique 1 pincée de sel Mélangez le beurre, le sucre et le sel. Ajoutez la farine mélangée à la levure et malaxez à la main jusqu'à former une boule. Étalez cette pâte pour lui donner la forme de votre moule sur environ 1cm. Moi j'ai pris un moule rectangle (16x26cm) chemisé d'un papier cuisson. Moi j'utilise un moule rectangle extensible, ça évite d'avoir 10 000 moules dans sa cuisine. Piquez le dessus avec une fourchette et cuisez à 170°C pendant 20 min. Le biscuit doit être doré. Pour le toffee ou caramel tendre : 1 boite de lait concentré sucré (397g) 120 g de sucre 1 cuillère à café de miel 120 g de beurre 1 demi-cuillère à café de sel Pendant que le shortbread cuit, préparez la toffee : mélangez tous les ingrédients dans une casserole et faites chauffez sur feux moyen tout en remuant pendant une vingtaine de minute. Oui c'est long, prenez votre téléphone et surfez sur internet! Le caramel est prêt quand il a pris une belle couleur ambrée. Verser le caramel sur le biscuit et étalez à la spatule. Laissez durcir à température ambiante. Pour la couverture : 200g de chocolat au lait pâtissier Faites fondre au micro-onde le chocolat à puissance moyenne en mélangeant toutes les 30 secondes pour ne pas qu'il ne brule. Nappez le caramel avec le chocolat fondu. Laissez durcir au frais pendant au moins 2h. A l'aide d'un couteau bien coupant, coupez les bords pour qu'ils soient bien nets (et mangez les chutes!!!) et faites des parts plus ou moins grosses selon votre gourmandise. Moi j'ai fais des petites parts pour un peu limiter la casse quand même!!!
