Shortbread
Shortbread is a type of cookie which is traditionally made from one part white sugar, two parts butter, and three parts plain white flour, although other ingredients like ground rice or cornstarch are sometimes added to alter the texture. Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter. The related word "shortening" refers to any fat that may be added to produce a short (crumbly) texture.
Credit
"Shortbread" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Shortbread, revision 4515326), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Shortbread&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Revision 4515326
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Ingredients 4 ingredients
- 380 g (1 ½ cup / 13 ½ oz) all-purpose flour
- ¼ tsp salt
- 220 g (1 cup / 8 oz) butter
- 110 g (½ cup / 4 oz) white granulated sugar
Method
- Preheat the oven to 140°C (275°F or Gas Mark 1).
- Cream the butter with the sugar until light and fluffy.
- Sift the flour and salt into the mixture and work into the fat and sugar until completely amalgamated.
- Shape the dough into a ball and roll out to about 1.3 cm (½ inch) thick. The dough may need to be chilled for 10–15 minutes for easier handling.
- Cut into squares or rectangles and prick the tops with a fork in two parallel lines.
- Bake in the oven for 30–40 minutes or until the shortbread is lightly browned.
- Leave them on a cooling rack to cool.
- Store in a cool place in an airtight container.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.