Shortbread. Shortbread is a delicious Cookie or Biscuit. Join Steve in his kitchen to find out how he makes traditional Shortbread. SUBSCRIBE so you never miss a new.

Crumbly, dense and rich, it's made with a generous amount of butter, which gives it its melt-in-the-mouth texture. Shortbread is a delightfully rich and textured Scottish tradition. Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals. You can cook Shortbread using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Shortbread

You need 240 g (2 cups) of plain flour.
Prepare 36 g (1/4 cup) of rice flour.
It's 65 g (1/4 cup) of caster sugar, more for sprinkling.
You need of zest grated from 1 lemon and 1 lime.
It's 1/2 tsp of fine sea salt (1/2 teaspoon).
Prepare 225 g (2 sticks) of unsalted butter, melted and cooled.

This simple dough bursts with buttery goodness There's no shortage of shortbread here! This simple dough bursts with buttery goodness and makes. Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. See more ideas about Recipes, Shortbread, Shortbread recipes.

Shortbread step by step

Preheat the oven to 180C/350F/gas 4. Line an 18 x 23cm or 20 x 20 square (7 x 9in, or 8 x 8 square) baking tin with parchment..
Mix the lemon and lime zest into the sugar. Stir the flours, flavoured sugar and salt together and pour in melted butter when it has cooled down. Mix well with a spoon..
Press the dough into the lined tin. You can mark lines with a sharp knife or a pastry cutter for cutting the fingers when baked..
Bake for 30-35 minutes until pale golden..
Remove from the oven and sprinkle with caster sugar (plain or mixed with more lemon zest). Cut the shortbread into fingers taken out of tin but still in the parchment– it will make 16 medium sized ones..
Cool them completely on a wire rack – they will be awfully crumbly at first but will set as they cool..

Master the art of making buttery, crumbly shortbread. Our recipe ideas include classic biscuits, Millionnaire's shortbread and. Reading on, however, her shortbread turns out to contain rice flour (of which more later), forcing The results remind me of the description of shortbread in the Oxford Companion to Food as essentially "a. Shortbread usually comes in three different forms: small round biscuits, fingers or large rounds. This recipe makes enough for two petticoat tails rounds made in a seven inch tart tin.