Collection of Shortbread Recipes from the Web

Lazy Shortbread

• 125g plain flour
• 125g SR flour
• 125g cornflour
• 125g castor sugar
• 250g pack of butter

1. Sift dry ingredients into a large bowl.
2. Melt butter gently in a saucepan.
3. Pour melted butter into the dry ingredients and mix thoroughly
4. Spread evenly into a baking tray (approx 40cm x 25cm)
5. Place the baking trays into a moderate oven (e.g. a fan oven heated to 150ºC) and bake until golden brown.
6. Take out of the oven and cut into portions, dust with castor sugar and allow to cool completely before storing in an airtight container.

Traditional Scottish Shortbread

• 1/2 cup flour, sifted
• 1/4 cup rice flour
• 1/4 cup superfine sugar
• 1 pinch salt
• 1/2 cup butter, softened

1. Combine flours, sugar and salt in a mixing bowl.
2. Work in butter until dough has the consistency of pie crust.
3. Sprinkle board with rice flour.
4. Turn dough onto board and knead until smooth.
5. Divide into four portions and shape into small rounds.
6. Place on parchment paper on a cookie sheet (or use a shortbread mold).
7. Prick with a fork.
8. Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly.
9. Allow to cool in pan.

Macadamia and Ginger Shortbread

Ingredients

• 100g pkt macadamias
• 250g butter, chopped
• 1/2 cup caster sugar
• 1/2 cup rice flour
• 2 cups plain flour
• 125g buderim ginger glacé ginger, finely chopped
• 1 tablespoon caster sugar, extra, to sprinkle pre cooking
• Icing sugar, to dust, after cooked

Method

1. Preheat oven to 150 deg. C or 130 deg. C fan. Spread nuts on a baking tray and cook for 7-8 minutes, or until lightly golden. Cool and chop.
2. In a food processor, mix-master or by hand, cream butter and sugar together until light and creamy.
3. Sieve flour and rice flour together and gradually beat into creamed mixture. Knead until smooth. Add the ginger and macadamias and mix in.
4. Gather dough together and turn out onto a sheet of non-stick baking paper. Press dough out to a 25cm round. With dough still on the paper, lift it onto a baking tray and use your fingers to pinch the edges to give a fluted effect. Score dough into wedges and prick with a fork. Sprinkle with extra sugar.
5. Cook for 35 mins, or until firm and pale golden. Cool on tray, dust with icing sugar, then cut into wedges.