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Topic: Nostalgic Shortbread  (Read 1130 times)
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ScrappySue
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« on: October 01, 2010 11:27:05 PM »

Hi all,
I was feeling all domesticated and homey today so decided to make some shortbread for hubby.
I used mums original recipe book from when she was first married in the early 60s and hubbys grans mixer, which I haven't been game enough to use before in case I broke it. You will be pleased to know I didn't. Grin
Shortbread may have a differant name where you live, but it is a buttery biscuit, or to those in the USA a buttery cookie.
Working out the measurements into workable ones was interesting but aided by trusty google, we forged on. I guessed that a "steady" oven was 180c.

Nice simple recipe, I'll put my Australian translation in brackets.

1/2 lb ( 250g block) of butter
5oz (just under 2/3 cup) caster sugar
Yolk of egg ( I ended up using whole egg as mix was a little dry)
1lb (3 cups) of plain flour, sifted ( I didnt sift, shook it a bit into bowl)

Cream (mix well) sugar and butter in a mixing bowl, add egg and mix again.
Add flour and mix till forms a ball of dough.
Turn onto floured board and press into shape, roll smooth ( I didn't)
( I placed it into a floured tray)
pinch round eges with fingers ( I didn't) and prick all over with a fork
Bake in a steady (180c ) oven for 30 to 40 mins (at 30 mins was a lovely light goldy colour, you dont want it dark it will be too dry)

(I then cut it into rectangles while in tray, and left them in the tray to cool on a cooling rack.)
I hope if you try it, you are happy with the result!
S

On to the pics
Grans mixer.

Shortbread!


« Last Edit: October 02, 2010 02:03:19 AM by MareMare » THIS ROCKS   Logged

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« Reply #1 on: October 02, 2010 01:38:44 AM »

Hmmmmm i love shortbread! You're right, you shouldn't roll it, you should always gently tease it out. I live in the uk and we generally dredge it with caster sugar as it comes out of the oven as well. Yours looks delicious, i'm drooling on my keyboard Smiley
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ScrappySue
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« Reply #2 on: October 02, 2010 02:10:44 AM »

oh what a great tip, to put caster sugar on after cooking! I will have to try that, thanks!
S
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« Reply #3 on: October 02, 2010 05:24:48 AM »

Your shortbread looks really good! My mum also coats her shortbread with caster sugar after it's come out of the oven.
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« Reply #4 on: October 02, 2010 06:17:27 AM »

yummmmmy
I have a kenwood similar to that and boy are they work horses.
a bit noisy and you think it is going to fall apart but they work great.
I have been using my constantly for 13 years and it was second hand when I got it.

can I suggest that you try it on a flat slide tray that way it doesn't go to brown at the edges.

I put my caster sugar on before it goes into the oven that way it sticks to the shortbread.

looks like a great recipe I might give it a go tomorrow.
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ScrappySue
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« Reply #5 on: October 02, 2010 06:31:32 AM »

thanks for the comments and tips!
I will try both the sugar and a flat tray next.
 Hubby was disappointed I had only made one tray, hehe, so I willl need to make more. Grin
S
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