Shortbread et al. rolled within sheets
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- PlutoniumLounger
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Shortbread et al. rolled within sheets
I have gotten back into Shortbread Cookies. Three ingredients (shortening, flour and sugar in equal volumes) .
A new tip from The Toronto Star is to place the dough between two sheets of (or in a folded sheet of) Parchment Paper. Much easier to roll flat, and no mess on the rolling-pin.
More details on my web page.
A new tip from The Toronto Star is to place the dough between two sheets of (or in a folded sheet of) Parchment Paper. Much easier to roll flat, and no mess on the rolling-pin.
More details on my web page.
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- gamma jay
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Re: Shortbread et al. rolled within sheets
My wife and I made some shortbread cookies yesterday and used Xmas cookie cutters to cut them out from the rolled dough. :xsmile:
Regards,
Rudi
If your absence does not affect them, your presence didn't matter.
Rudi
If your absence does not affect them, your presence didn't matter.
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- UraniumLounger
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Re: Shortbread et al. rolled within sheets
Anyone care to share a recipe for the dough?
Shortbread is not in my repertoire.
Shortbread is not in my repertoire.
Bob's yer Uncle
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- gamma jay
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Re: Shortbread et al. rolled within sheets
Its a VERY easy recipe...
SERVING - 48 --- YIELD - 4 dozen
INGREDIENTS
Mix all the ingredients together and roll (should look like a long sausage).
Cut into circles and place on a baking sheet.
(Alternative: Roll flat with rolling pin -- cut into squares or use cookie cutters for shaped cookies.)
Preheat the oven to 350°F and bake for about 10 minutes. If not totally baked, bake for another 10 minutes.
After baking, sprinkle to coat with fine castor sugar (optional).
SERVING - 48 --- YIELD - 4 dozen
INGREDIENTS
- 4 cups flour
- 1 cup powdered sugar
- 2 cups butter, softened (4 sticks)
- 1⁄4 teaspoon salt
Mix all the ingredients together and roll (should look like a long sausage).
Cut into circles and place on a baking sheet.
(Alternative: Roll flat with rolling pin -- cut into squares or use cookie cutters for shaped cookies.)
Preheat the oven to 350°F and bake for about 10 minutes. If not totally baked, bake for another 10 minutes.
After baking, sprinkle to coat with fine castor sugar (optional).
Regards,
Rudi
If your absence does not affect them, your presence didn't matter.
Rudi
If your absence does not affect them, your presence didn't matter.
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- UraniumLounger
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Re: Shortbread et al. rolled within sheets
Thanks, Rudi!
Is that self-rising or plain flour?
Is that self-rising or plain flour?
Bob's yer Uncle
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- gamma jay
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Re: Shortbread et al. rolled within sheets
I used self-raising flour (since its the only flour I had in the cupboard).
I do see though that most recipes (after looking at several from a google search) refer to plain flour though.
I'd probably recommend to use plain flour if you had!
I do see though that most recipes (after looking at several from a google search) refer to plain flour though.
I'd probably recommend to use plain flour if you had!
Regards,
Rudi
If your absence does not affect them, your presence didn't matter.
Rudi
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- PlutoniumLounger
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Re: Shortbread et al. rolled within sheets
You let your wife use the kitchen?Rudi wrote:My wife and I made some shortbread cookies yesterday and used Xmas cookie cutters to cut them out from the rolled dough. :xsmile:
Did you try the roll-between-the-sheets method (with the dough?)
Last edited by ChrisGreaves on 21 Dec 2016, 16:15, edited 1 time in total.
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- PlutoniumLounger
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Re: Shortbread et al. rolled within sheets
I have quoted 1:1:1 ratio, but my friend makes better shortbread with a 2:1:4 ratio
I have quoted 1:1:1 ratio, but my friend makes better shortbread with a 2:1:4 ratio
I have quoted 1:1:1 ratio, but my friend makes better shortbread with a 2:1:4 ratio
I see a recipe below.
Here is my simple one - three ingredients:
half a cup of shortening at room temperature. I use a little cake of cooking margarine, but I've used butter and that smooth margarine spread for bread, toast etc.
half a cup of sugar. Right now I'm using up a bag of icing-sugar, but ordinary white sugar works too, as would, i suspect, brown sugar.
half a cup of flour. I use all-purpose, but plain or self-raising should work just as well.
Mix the shortening and sugar, mix in the flour.
Roll flat to about 1/2 cm thick.
Score and bake at your oven's cookie temperature (mine is 350) for about 15 minutes or until the cookies begin to turn a bit brown at the edges.
I have quoted 1:1:1 ratio, but my friend makes better shortbread with a 2:1:4 ratio
I have quoted 1:1:1 ratio, but my friend makes better shortbread with a 2:1:4 ratio
Well Bob, it is now.BobH wrote:Anyone care to share a recipe for the dough? Shortbread is not in my repertoire.
I see a recipe below.
Here is my simple one - three ingredients:
half a cup of shortening at room temperature. I use a little cake of cooking margarine, but I've used butter and that smooth margarine spread for bread, toast etc.
half a cup of sugar. Right now I'm using up a bag of icing-sugar, but ordinary white sugar works too, as would, i suspect, brown sugar.
half a cup of flour. I use all-purpose, but plain or self-raising should work just as well.
Mix the shortening and sugar, mix in the flour.
Roll flat to about 1/2 cm thick.
Score and bake at your oven's cookie temperature (mine is 350) for about 15 minutes or until the cookies begin to turn a bit brown at the edges.
Last edited by ChrisGreaves on 05 Jan 2017, 16:20, edited 1 time in total.
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- UraniumLounger
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Re: Shortbread et al. rolled within sheets
Thanks for the recipes!
It's interesting that flour is referred to as 'self raising' in your posts. Here it's labeled on the bag as 'self-rising.'
It's interesting that flour is referred to as 'self raising' in your posts. Here it's labeled on the bag as 'self-rising.'
Bob's yer Uncle
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- gamma jay
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Re: Shortbread et al. rolled within sheets
Your tip came in one day too late.ChrisGreaves wrote:Did you try the roll-between-the-sheets method (with the dough?)
Regards,
Rudi
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Rudi
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- 5StarLounger
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Re: Shortbread et al. rolled within sheets
Brown sugar is softer after baking than white sugar. You're likely to get limp shortbread.ChrisGreaves wrote:BobH wrote: half a cup of sugar. Right now I'm using up a bag of icing-sugar, but ordinary white sugar works too, as would, i suspect, brown sugar.
Let the comments begin.
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- UraniumLounger
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Re: Shortbread et al. rolled within sheets
I don't think I've ever used brown sugar in baking. I use a lot of it in rubs to be applied to meats before I smoke them and in the sauces I prepare for use on the finished products, but I don't recall using it for baking.
Bob's yer Uncle
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- PlutoniumLounger
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Re: Shortbread et al. rolled within sheets
Thanks. I didn't know that.kdock wrote:Brown sugar is softer after baking than white sugar. You're likely to get limp shortbread.
Now I shall spend a large part of this afternoon baking batches of Shortbread with three kinds of sugars, then take them with me to Christmas Dinner in Mississauga tomorrow.
Cheers
Chris.
P.S. I generally don't comment on even Single Entendres!
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- Administrator
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Re: Shortbread et al. rolled within sheets
Self-raising is the normal term here, I've not heard self-rising before.
StuartR
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- gamma jay
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Re: Shortbread et al. rolled within sheets
Seems that is another difference between the Common Wealth and the West...
The link above shows the different naming conventions of the product.
The link above shows the different naming conventions of the product.
Regards,
Rudi
If your absence does not affect them, your presence didn't matter.
Rudi
If your absence does not affect them, your presence didn't matter.
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- Administrator
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Re: Shortbread et al. rolled within sheets
Interestingly the Oxford English Dictionary says that self-rising is the US term for self-raising, but one of the examples it gives for self-raising is:
1854 Daily Placer Times & Transcript (San Francisco) 7 Mar. 1/4 Among the advantages of the Self-Raising Flour, are: The saving of time in preparing it for the oven, [etc.].
1854 Daily Placer Times & Transcript (San Francisco) 7 Mar. 1/4 Among the advantages of the Self-Raising Flour, are: The saving of time in preparing it for the oven, [etc.].
StuartR