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09/08/10 at 08:23:05
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Welcome to the West Central Wisconsin Community Webring Forums
09/08/10 at 08:23:05 |
| WCWCW Forums: Sharing Recipes: Excellent Shortbread |   
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Topic: Excellent Shortbread | |||
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dreamingrose Guest |
Excellent Shortbread ~~~~~~~~~~~~~~~~~~~~ 2 C. flour 1/2 lb. butter 1/2 C. sugar 2 T,. cornstarch 1/2 tsp. salt Place firm butter in large bowl. Sift together flour, sugar, cornstarch and salt. Then gradually sift again over the butter. Cream together with hands until all sugar flour mixture has been added. Knead well for 5 minutes. Flatten mixture out on cookie sheet and poke fork holes thru from the top, about 1/2-inch apart. Bake at 350*F until lightly brown 25-30 minutes (about 17 minutes in my oven!) Cut into squares, or use cookie cutter immediately after removing from oven, as it hardens fairly quickly. Enjoy!  Logged |
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dreamingrose Guest |
For the Archives: Irish Shortbread ~~~~~~~~~~~~~~~ 3 C. plain white flour 20 T. (2-1/2 sticks) butter 2/3 C. superfine granulated sugar 2/3 C. farina good pinch of salt good pinch of baking powder Vanilla or superfine granulated sugar for sprinkling Sieve the dry ingredients into a bowl. Cut the butter into cubes and rub in until the whole mixture comes together. Spread evenly into a roll pan, approx. 10 x 15 ins. Our unorthadox but very effective way of doing this is to spread the shortbread mixture roughly in the pan, cover the whole tray with plastic wrap, then roll the mixture flat with a rolling pin. Remove the plastic wrap and prick with a fork. Bake the shortbread for 1 to 1-1/2 hours in a low oven, 275*-300*F. It should be pale golden but fully cooked through. Cut into squares or fingers while still hot. Sprinkle with superfine granulated or vanilla sugar and allow to cool in the pan. Makes 24 to 32, depending on size. Note: Some of the shortbread recipes suggest substituting 1/4 cup ground almonds for some of the flour, while others included some caraway seeds and even a little candied peel. Caraway seeds were exceedingly popular in Ireland in the eighteenth and nineteenth centuries. recipe~Darina Allen Logged |
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