Shortbread et al. rolled within sheets

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ChrisGreaves
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Shortbread et al. rolled within sheets

Post by ChrisGreaves »

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.

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Rudi
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Re: Shortbread et al. rolled within sheets

Post by Rudi »

My wife and I made some shortbread cookies yesterday and used Xmas cookie cutters to cut them out from the rolled dough. :thumbup: :xsmile:
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BobH
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Re: Shortbread et al. rolled within sheets

Post by BobH »

Anyone care to share a recipe for the dough?

Shortbread is not in my repertoire.
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Rudi
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Re: Shortbread et al. rolled within sheets

Post by Rudi »

Its a VERY easy recipe...
SERVING - 48 --- YIELD - 4 dozen

INGREDIENTS
  • 4 cups flour
  • 1 cup powdered sugar
  • 2 cups butter, softened (4 sticks)
  • 1⁄4 teaspoon salt
DIRECTIONS
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).
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Rudi

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BobH
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Re: Shortbread et al. rolled within sheets

Post by BobH »

Thanks, Rudi!

Is that self-rising or plain flour?
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Rudi
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Re: Shortbread et al. rolled within sheets

Post by Rudi »

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!
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ChrisGreaves
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Re: Shortbread et al. rolled within sheets

Post by ChrisGreaves »

Rudi wrote:My wife and I made some shortbread cookies yesterday and used Xmas cookie cutters to cut them out from the rolled dough. :thumbup: :xsmile:
You let your wife use the kitchen?

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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Re: Shortbread et al. rolled within sheets

Post by ChrisGreaves »

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
BobH wrote:Anyone care to share a recipe for the dough? Shortbread is not in my repertoire.
Well Bob, it is now.
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.
:cheers:
Last edited by ChrisGreaves on 05 Jan 2017, 16:20, edited 1 time in total.
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BobH
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Re: Shortbread et al. rolled within sheets

Post by BobH »

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.'
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Re: Shortbread et al. rolled within sheets

Post by Rudi »

ChrisGreaves wrote:Did you try the roll-between-the-sheets method (with the dough?)
Your tip came in one day too late. :xsad: :xhumbug:
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Re: Shortbread et al. rolled within sheets

Post by kdock »

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.
Brown sugar is softer after baking than white sugar. You're likely to get limp shortbread.

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BobH
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Re: Shortbread et al. rolled within sheets

Post by BobH »

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.
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ChrisGreaves
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Re: Shortbread et al. rolled within sheets

Post by ChrisGreaves »

kdock wrote:Brown sugar is softer after baking than white sugar. You're likely to get limp shortbread.
Thanks. I didn't know that.
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
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Re: Shortbread et al. rolled within sheets

Post by StuartR »

Self-raising is the normal term here, I've not heard self-rising before.
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Rudi
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Re: Shortbread et al. rolled within sheets

Post by Rudi »

Seems that is another difference between the Common Wealth and the West...

The link above shows the different naming conventions of the product.
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Re: Shortbread et al. rolled within sheets

Post by StuartR »

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.].
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