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All about shortbread. Shortbread is one of those perfect desserts. It's simple but can be elegant at the same time. It requires only four ingredients - butter, flour, sugar, and salt - so it's easy to whip up a batch any time you're in the mood to bake. And as an added bonus, it's one of those things that the baker can truly make their own.
They can choose whether or not to shape the shortbread, decorate it, and even choose the texture they're after. But if baking is the exact science that can intimidate some in the kitchen, shortbread can sometimes be enough to make one break out into a sweat. And the fact that there are so many shortbread connosieurs out there just waiting to tell you how not all shortbreads are created equal doesn't help.
But it's time to wipe the sweat off your brow and get ready to make the best shortbread you've ever eaten. It's much easier when you follow the below tips. Butter is the backbone of any shortbread recipe. And in order to make sure that backbone helps uphold the shortbread the way it's supposed to, is to make sure it is soft. If the butter is too hard, it won't easily incorporate into the shortbread mixture and that will result in overworked dough.
Dough that has been overworked is a surefire way to get tough shortbread - something no shortbread should ever be. Some bakers make their rock-hard butter softer by placing it into a microwave or melting it slowly over the stove.
But these practices also shouldn't be done. Melted butter will result in tough dough as well, as the flour will absorb it too quickly, and unevenly. If you make a purchase using the links included, we may earn commission. Save Pin FB More. The Best Sugar Cookies. Credit: Jason Donnelly. Classic Peanut Butter Cookies. Credit: Blaine Moats. Fudge Ecstasies cookies.
Use the Best Cookie Sheets: Our Test Kitchen offers spot-on tips for selecting cookie sheets to yield the best results. Measure Dough Accurately: Make sure you make exactly the right amount of dough per cookie, as specified in your recipe. If you use more or less dough per cookie, you can easily underbake or overbake them.
Space Your Cookies Correctly: Be careful to places cookies on the cookie sheet as specified in the recipe. The spacing has been worked out to allow for spreading as well as even airflow around the cookies. Bake One Sheet at a Time: Bake cookies on the middle rack of the oven, and bake only one cookie sheet at a time. Let Cookies Cool on the Pan: If specified in the recipe, be sure to allow the cookies to stand on the cookie sheet after baking. Comments Add Comment. Back to story Comment on this project.
Save Feel free to use any of the below tags. Click one to add it. Email to Send. Add items to your shopping list 6oz all purpose flour 6oz butter NOT margarine 3oz semolina 3oz castor sugar castor or granulated sugar for sprinkling go view your shopping list. Ingredients 6oz all purpose flour shopping list 6oz butter NOT margarine shopping list 3oz semolina shopping list 3oz castor sugar shopping list castor or granulated sugar for sprinkling shopping list.
Soften butter and add sugar, sifted flour and semolina. Mix well until all is combined and dough sticks together to form a large ball that doesn't stick to the sides. It might not be as thick as you would think but don't worry, that's how it's supposed to be.
Roll out and cut into individual biscuits with a cookie cutter. Transfer to a baking sheet and, using a fork, pierce plenty of holes over the surface of the biscuits not all the way to the bottom, just over the top.
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