For Christmas themed biscuits, use Christmas cookie cutters. Bake in oven pre-heated to 375F for 20 minutes, then reduce to 350F (180C/Gas Mark 4) and continue to bake until shortbread is pale golden. These traditional Scottish treats have very few ingredients, which is why using the best butter you can find is so important. Nothing screams sentimental gift than these delicious lemon shortbread biscuits! Tip into the tin and press into an even, flat layer with your fingers. Either devour then and there or leave until icing has set before serving. Learn how your comment data is processed. Continue until all dough is used up. Shortbread is a classic Scottish dish. Notify me of follow-up comments by email. 2. For variety add grated orange or lemon rind to the dough, or sprinkle the top with flaked almonds before putting into the oven. Cream the butter in a medium sized bowl until it is light and smooth. To a small bowl, combine icing sugar and lemon juice, stirring with a spoon until no more lumps of sugar remain. You can also use a round cookie cutter or a knife to slice dough into rectangles. Stir in the flour and work with your hands to form a soft dough. Place on a parchment lined baking tray with space between each one. TRUST ME! – It’s full of lemony goodness: lemon zest really compliments the biscuit, adding to the melt-in-your-mouth taste and texture. You don’t need to only make these during the holidays/special occasions, you NEED to make these all the time. Mary Berry's recipes are always reliable so we can agree on that. Add 1/4 cup of lemon juice plus 4 Teaspoons of freshly grated lemon zest to the bowl with the butter and sugar. Buttery, lemony and crispy, these melt-in-your-mouth shortbread biscuits are made from just five simple ingredients. Shortbread is one of the most famous Scottish cookies. Shortbread biscuits are close to my heart and are one of my favourite snacks to bake. Also, don’t get me started on the lemon icing which is drizzled generously on top, it takes an already beautiful biscuit and makes it heavenly! Add icing sugar to a small bowl then the lemon juice, 1 tbsp at a time, mixing after each tbsp, until desired consistency reached. Slice into rectangles with a knife or use a cookie cutter. Kale theme. Want a cookbook of our best dessert recipes? Scottish Lemon Sugar Shortbread | The View from Great Island Consume the glazed shortbread within 3 days, kept at room temperature or unglazed in an airtight container for 3 days. Shortbread Cookie Recipe Ingredients. Chill in the fridge for 30 minutes. Add the flour (no need to sift) and salt and fold together. Serve with the glaze or devour as it is. This site uses Akismet to reduce spam. Prick the surface all over with a fork. If you make these lemon shortbread recipe, do tag me on Instagram @feedyourbouche, I would love to see your recreations. Bake for 15 minutes in the centre of the oven, rotating halfway to ensure even baking. To soften butter, you can measure the amount you need then set it aside on the counter at room temp to soften OR you can heat it in the microwave (10-20s) but no more than that. To spice up your dough, add one of these to the butter while creaming it: These crunchy ingredients can be added before quickly kneading your dough: If you choose to shape the shortbreads after they've been baked, follow these steps: Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. Grease a 13 x 9-inch pan with butter. Though, if you choose to, you can use a hand mixer or stand mixer with the paddle attachment. Next add the plain flour and salt and mix until a dough forms, then bring together and shape into a ball. I prefer a runny consistency, so 2 tbsp of lemon juice works for me. If serving later, you can apply the glaze shortly before serving. In a separate medium bowl, whisk together the flour and cornstarch, and sift into the bowl with the butter and sugar. Roll out the dough between 2 sheets of parchment paper to 1/4-inch thick. Mary Berry Easy Homemade Shortbread Recipe with Flour & Butter … This recipe will make ~16-20 cookies, depending on the size cookie cutter you use, or the size of the rectangles. All day, every day. I particularly liked the idea for making it into a nutty shortbread - you know I'd never ever thought to do that. Bake the Scottish shortbread Pop the baking trays in the oven for 15-20 minutes. Preheat the oven to 325 F/170 C. Lightly grease a baking sheet. Lemon Shortbread Biscuits – buttery, lemony and crispy, these melt-in-your-mouth shortbread biscuits are made from just five simple ingredients. Cream together unsalted butter (if using salted, omit the additional salt) and granulated sugar until softened slightly and incorporated. The success of a "shortie"—the Scottish nickname for shortbread—is to handle the dough with care and work it as little as possible. With that being said, I love to experiment with different flavour combinations so this time I present these utterly scrumptious finger licking goodness that is Lemon Shortbread with a lemon icing glaze for added pizzaz. Required fields are marked *. Ingredients: In a large bowl, cream together the butter, salt, and sugar until light and fluffy and pale in color, either by hand or with the help of an electric mixer. The color is the … Prick all over with a fork and bake in the oven … Depending on whether you want a thin or thick shortbread, roll to your desired thickness – I like 3mm (not too thick, or too thin, just right). Then, with the addition of lemon zest, we take the flavour profile from a 10 to a 100! Beat together the softened butter and sugar until well combined, then add the vanilla extract (if using) and lemon zest and mix again. Salt: Just use standard fine table salt. When the centre is slightly firm and the edges slightly coloured, remove from oven and let cool down – it will continue to harden as it cools. Drizzle over cooled shortbread and enjoy. Place cookies in the oven then bake for 11-15 minutes, or until edges are lightly golden but the centre is soft/a teeny bit firm (it will continue to firm up as the biscuits cool). Repeat until all the dough is used up (you can just shape the scraps into a circle and bake as is). Bake until cooked through and pale golden, about 40 minutes. Your email address will not be published. It is eaten around Christmas and is also an essential part of a traditional Scottish New Year (​called Hogmanay). If you overwork the dough, too much gluten will develop, the butter will melt, and your crumb will be either too chewy or too tough. This might take about 10 minutes. It is served with hot drinks as a warming treat. Roll in sugar if you want (can also be lemon sugar) then place on the tray(s). The lemon flavour comes from lemon zest in the dough and the lemon icing glaze. With the shortbread still in the pan, cut into squares or fingers, dust with powdered sugar, and let cool for at least 15 minutes before carefully removing to a wire rack to cool completely. This could be between 45 mins and 1 hour, depending on exactly how thick you've made the shortbread. Shape into a rectangle and flatten a bit then wrap in cling film and refrigerate in coldest part of fridge for 20-30 minutes. I prefer a runny consistency, so 2 tbsp of lemon juice works for me. But hey, you don’t have to only bake these for a friend/family, why not whip up a batch for yourself?! Place the Scottish shortbreads onto the prepared baking sheet and bake for 25 minutes or until pale brown and crisp. Unsalted butter: Salted butter can be used too (cookies will just be lightly saltier), just omit the salt in the recipe. Chilling the dough will reduce the spreading of the biscuit/help keep it uniform as the butter will have started to warm up again during the handling of the dough. All site content © 2020 Omorinsola Sowunmi powered by the Knead lightly and quickly to form a loose dough.Â. The glaze will set after a few hours. Bake in the preheated oven for 45 minutes or until golden brown. To a floured surface, roll dough to desired thickness, then cut into shapes. Mix quickly and thoroughly to bring all the ingredients together but do not overmix. The lemon flavour comes from lemon zest in the dough and the lemon icing glaze. Remove from fridge and, using a lightly floured rolling pin, roll into a rectangle. The dough can be made into small biscuits or the whole round. Once cool, store in an airtight tin or box. – Just 4 main ingredients: these shortbread biscuits stay true to their roots – the base ingredients are butter, sugar and plain flour. Line one or two baking trays with parchment paper. Preheat oven to 180°C/356°F as you roll and shape your dough. Do not pound or knead it heavily and make sure your hands and the equipment you use are cold. Place the Scottish shortbreads onto the prepared baking sheet and bake for 25 minutes or until pale brown and crisp. Remove from the oven and leave to cool on a wire rack. When there is just 10ish minutes left of chilling time, preheat the oven to 180°C/356°F. In the bowl of a stand mixer (or just a large bowl if using a hand mixer), beat the sugar and butter … Set aside until shortbread has cooled, then drizzle the glaze on top. Add in the lemon zest (and vanilla extract if using) then mix again to incorporate. You can use cookie cutters or a knife. See more ideas about Shortbread, Scottish shortbread cookies, Recipes. 8 ounces (2 sticks) unsalted butter, room temperature, 1/2 cup superfine sugar (caster sugar), plus extra for sprinkling, 3 1/2 ounces (3/4 cup plus 1 1/4 tablespoons) cornstarch, 1/4 tablespoon ground cinnamon and 1/4 teaspoon of nutmeg, 1 tablespoon of lime, lemon, or orange zest, 1/2 cup of currants, tart cherries, or golden raisins. They’re ready when they are starting to turn golden brown. You can transfer to a chopping board to do this. A successful shortbread is light and crumbly, with a dense, buttery taste. Granulated sugar: If you want cookies a little sweeter you can increase sugar to 2/3 cup. ), Traditional British Christmas Cake Recipe, How to Make Shortbread Easy With Three Simple Ingredients. 1. Cut each warm shortbread in pan into 12 wedges. Cool shortbread in pans on racks 5 minutes. Aug 15, 2020 - Explore Ann Kitts's board "Scottish shortbread cookies" on Pinterest. Lemon Shortbread Slice – Mr Paul's Pantry : Mr Paul's Pantry Next, mix with a spoon until there are no more lumps of icing sugar left. Beat the ingredients together with an electric mixer on medium … Set aside until shortbread has cooled, then drizzle the glaze on top. This basic dough allows home bakers to experiment with flavors to create their own shortbreads. – No fancy equipment needed: this recipe can be made with just a large bowl and spoon. Press the dough evenly into the pan and prick it all over with a fork. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Next, mix with a spoon until there are no more lumps of icing sugar left. After all, you do have to treat yourself once in a while, right?! Cut into desired shapes or rounds using cookie cutters. The cookies can be shaped before or after baking. Get it free when you sign up for our newsletter! Recipe 375g Plain Four/all purpose 250g Butter unsalted is preferred 125g Sugar (Granula... Making Scottish Shortbread is easy and something everyone will love. Your email address will not be published. The vanilla extract is optional so omit if you do not have any. Cut into desired shapes or rounds using cookie cutters. Knead with your hand until you can form a dough – it will be crumbly at first but as you continue to knead it will come together. Tip the mixture onto a cold and lightly floured work surface. Cream in the powdered sugar and stir in the Easy One Bowl Carrot Apple & Courgette Loaf. Once they're cooked, sprinkle the warm shortbreads with superfine sugar and let cool completely on a wire rack. – They’re rich & buttery: do I need to say more?! I have always loved shortbread and this looks quite delicious - your photos invite me to lick the screen. You just want the butter to be slightly softened but not melted, so that you can mix it with the sugar. Add icing sugar to a small bowl then the lemon juice, 1 tbsp at a time, mixing after each tbsp, until desired consistency reached. Vanilla extract: Use real vanilla for the best shortbread. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). With the Christmas holidays fast approaching, why not surprise someone with a baked gift. Store in an airtight tin or box. 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