I have mentioned before that my family members like buttery biscuits or cakes. Butter cake without any flavour will definitely top my list of cakes whereas short bread will be my preferred choice of biscuits. Short bread is crumbly in textures and full of buttery aroma and it is addictive as long as I started the first bite.
When I was searching for short crust pastry for my “short crust pastry moon cake” post, I remember wrongly and instead I searched for short bread. When I read the definition of Wikipedia, it immediately caught my attention.
Per Wikipedia, it was written that
Shortbread is a type of biscuit (“cookie” in American English) which is traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). The use of plain white (wheat) flour is common today, and other ingredients like ground rice or corn flour are sometimes added to alter the texture. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and powdered sugar and many further add a portion of salt. (Source: http://en.wikipedia.org/wiki/Shortbread)
I was amazed by the simple ratio of one part white sugar, two parts butter and three parts of flour. I did not look around for any further recipe and based on these three figures, I prepared my traditional style short bread.
This is my first attempt and I am generally happy with the results though the shaping still needs improvement. I may try out other recipes in the net and compared the actual differences and what other special ingredients that were added to alter the texture.
WHAT IS REQUIRED
50 g of icing sugar
100 g of butter
150 g of plain flour
1 teaspoon of vanilla essence
STEPS OF PREAPRATION
Preheat your oven to 180 165 degree Celsius.
In a big mixing bowl, place cut butters, vanilla essence, icing sugar, plain flours. Mix and knead until it form a dough.
Use a rolling pin to roll the dough into a flat sheet of about 1 cm thick.
Shape it into a rectangular shape and use a sharp knife to cut the dough into 1 cm x 4 cm sizes
Transfer to the baking tray with a sheet of baking paper. Place the short breads with adequate space to expand.
Use a fork or something sharp to make some holes on top of the short breads.
Baked in the oven for 15 – 20 minutes until the colour start to turn golden yellow.
You can chill the dough in the fridge for 15 minutes before your baking starts. This will help to fix the shape of short bread! This illustration did not include the chilling. Due to the hot temperature in Singapore, The butter melts rather easily therefore chilling will hep to keep the biscuit in shape when you send for baking.
A very short and straight forward post. I like this for its simple easy to remember recipe. This recipe is simply based on the traditional ratio of 1 sugar, 2 butter and 3 flour without additions of texture altering ingredients. The taste and texture is awesome except the shape is not as regular as what we bought from the stores. It will be an ideal gift for your friends during festive occasions such as Christmas.
Overall, I am still very pleased with this adventure. It is so simple yet we pay so much for these biscuits in the supermarkets.
Try and you will know how easy it is. Hope you like the post today and have a nice day ahead. Cheers.
Second batch of short bread made for the celebration of Teacher’s day 2013.
Updated on 8 – January 2014
Baking this special batch of rose decorated shortbread biscuits. Recipe is the same except I cut it in difference shape and dust it with dried rose petals.
This recipe was included in Page 18 and Page 19 of the following E-book.
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