This isn’t my first attempt at the shortbread. But I finally I managed to get the dough right, cooked it at the right temperature, followed the technique to the T and every bite of the shortbread is a perfect melting moment.
The classic shortbread needs only 4 ingredients, then what could possibly go wrong? Take care of the following and you should get a decent shortbread.
- Butter should be at the room temperature and soft enough to mix well.
- When you cream together butter and sugar, don’t over beat it. Beat only till the two are mixed well.
- When you add flour to sugar-butter mix, mix with the beater for a minute then knead the dough with hand.
- Don’t roll the dough before baking it. Flatten it / make shapes of your choice with your hands.
In my pursuit of making shortbread, I read a few blogs, watched some videos, scanned through cookery books – I am amazed to know that there are so many different methods of making that perfect shortbread. Some recipes replace 1/4th plain flour by rice flour, some add corn starch and some use icing sugar instead of granulated sugar. While I stuck to my basic four ingredients, here are some interesting links on ‘shortbread’;
http://bakingforbritain.blogspot.in/2008/02/scottish-shortbread.html
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/sep/30/how-to-make-perfect-shortbread
Note down the recipe.
Ingredients;
½ cup sieved granulated sugar
1 cup lightly salted butter at room temperature (if you use unsalted butter, add a tsp of salt to the flour)
1 ½ sieved plain flour
A dash of vanilla (essence or use seeds from the vanilla pod)
Procedure;
- Cream together butter and sugar with a spoon or blender.
- Add vanilla essence, all the flour and mix only till the time all the ingredients come together.
- Keep the blender aside and mix the dough by hand.
- Divide the dough in equal portions. Shape the dough as shortbread fingers – the length of a finger and thickness of about 1cm.
- Line up the entire lot of shortbread fingers on a baking tray.
- With a fork make light puncture marks at three places on each shortbread finger. This will help release bubbles
- Chill the fingers for 20 mins before baking.
- While the fingers are in the fridge, preheat the oven at 160 C
- Remove the fingers from the freezer and put them straight into the oven. Bake for about 35-40 mins till they turn golden brown.
- Take the fingers out of the oven. Sprinkle granulated sugar on them while they are hot.
Let the shortbreads cool. Store in air tight container.