1 year, 7 months ago
What is your favorite shortbread recipe?
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M$1 Answer
I think the lightest shortbread uses rice flour or corn flour as part of the recipe. This one uses rice flour but corn flour is also a great substitute. It makes the final shortbread very light and crumbly :)
Another hint for the lightest shortbread ever is to use icing sugar AKA confectioner's sugar. The fine grains dissolve into the butter and the final result is mouth watering!
Try this recipe
TIP: Always use cold ingredients when making shortbread. YES...THAT MEANS COLD FLOUR & SUGAR
Always try to make shortbread in cold weather not hot! In hot weather the butter 'sweats' and the mixture goes oily not fluffy and light. It still works, but doesn't have the same consistency
1 cup unsalted butter
3/4 cup confectioner's sugar
1/2 teaspoon vanilla or almond extract
2 1/4 cups all purpose or Self raising
1/4 cup rice flour
1/4 teaspoon salt
Beat butter until soft. Add sugar and extract. Beat until smooth. Stir salt into flour and mix well, then add flour to beaten sugar/butter mix.
Press dough evenly into a round cake pan. Score into wedges - Do not cut straight through the dough - only 3/4 way through. Decorate lightly with patterns and frills if desired.
Bake in 375-degree F oven 25 minutes or until lightly golden brown.
Cut along markings while still hot. Cool in pan, then turn out and sprinkle with a light dusting of confectioner's sugar if serving right away, or store in an airtight tin.
http://www.undiscoveredscotland.co.uk/usrecipes/shortbread/images/shortbread-450.jpg
Another hint for the lightest shortbread ever is to use icing sugar AKA confectioner's sugar. The fine grains dissolve into the butter and the final result is mouth watering!
Try this recipe
TIP: Always use cold ingredients when making shortbread. YES...THAT MEANS COLD FLOUR & SUGAR
Always try to make shortbread in cold weather not hot! In hot weather the butter 'sweats' and the mixture goes oily not fluffy and light. It still works, but doesn't have the same consistency
1 cup unsalted butter
3/4 cup confectioner's sugar
1/2 teaspoon vanilla or almond extract
2 1/4 cups all purpose or Self raising
1/4 cup rice flour
1/4 teaspoon salt
Beat butter until soft. Add sugar and extract. Beat until smooth. Stir salt into flour and mix well, then add flour to beaten sugar/butter mix.
Press dough evenly into a round cake pan. Score into wedges - Do not cut straight through the dough - only 3/4 way through. Decorate lightly with patterns and frills if desired.
Bake in 375-degree F oven 25 minutes or until lightly golden brown.
Cut along markings while still hot. Cool in pan, then turn out and sprinkle with a light dusting of confectioner's sugar if serving right away, or store in an airtight tin.
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
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