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Step 1: Make the shortbread dough. There are two different ways to make the shortbread dough. One technique mixes the flour and sugar together, then cuts in the butter, like if you were making scones (before adding cream, that is). The other creams the butter and sugar together (photo 1), then adds in the flour (photo 2).
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Preheat oven to 325°. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15x10x1-in. baking pan. Pierce with a fork. Bake until lightly browned, 25-30 minutes. Cut into squares while warm.
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Place in preheated oven for 25 to 30 minutes or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn't be darkly colored. Let your shortbread cool on or in the pan or tray before moving to rack to cool completely.
This buttery Scottish Shortbread recipe uses rice flour for lightness
Place the oven rack in the middle of the oven and preheat to 300 degrees Fahrenheit (150 degrees Celsius). Make a tart pan with a removable bottom, measuring 8 inches (20 centimeters) in diameter. Combine the flour, sugar, rice flour (or maize flour/cornstarch), and a large bowl. Whisk to combine. Grate the very cold butter over the flour mixture.
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Preheat the oven to 300 degrees F. Sift the powdered sugar, sugar and salt to combine with the butter, beat on medium speed or by hand until very fluffy and well blended. Gradually sift the flour over the top of the butter mixture while stirring. Fold in until well combined and lightly knead until smooth. Make the dough into a disk and flatten.
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Cool completely on a wire rack. Scottish Shortbreads: Preheat oven to 300 degrees F (150 degrees C) with the rack in the middle of the oven. Have ready an 8 inch (20 cm) tart pan with a removable bottom. I n a large bowl whisk the flour with the rice flour (or corn flour/cornstarch) and the sugar.
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Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork. Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.
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Roll dough to about ¼-inch thickness on a lightly floured surface. Cut into desired shapes, and then transfer to a parchment-lined baking sheet. Pierce the dough with the tines of a fork. Bake in a 325°F oven for about 20 minutes, or until the edges of the cookies are just lightly browned.
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Preheat the oven to 350 degrees F. Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve. Store the shortbread in an airtight container for up to several weeks.
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Let the pan cool for 10 minutes, and then gently loosen the edges with a thin offset spatula. Place a baking sheet or board over the pan, and flip the whole thing over in one swift motion. Gently lift off the pan. If the shortbread does not release at first, give the side of the mold a sharp rap against a hard surface.
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Cover the pan with plastic wrap and chill for at least 2 hours. Preheat the oven to 350 degrees F. Place the baking pan on the middle rack of a preheated oven and bake for 30-35 minutes, until set and lightly golden brown. Do not overbake or the cookies will be dry, Place the pan on a wire rack to cool for 5 minutes.
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How To Make Brown Sugar Scottish Shortbread. Preheat oven to 325 degrees F (165 degrees C). Create the batter: Cream the butter and brown sugar together in a large bowl with a mixer. Add 3 to 3 3/4 cups flour, one cup at a time, mixing well after each cup. Sprinkle your work surface with the remaining flour.
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Combine the oats with the remaining ingredients, and mix until smooth. Press the dough into the prepared pan, and score it into 16 wedges. A knife or baker's bench knife, dipped in water between cuts, is the tool to use here. Bake the shortbread for 35 to 40 minutes, until it's firm and golden brown. Remove it from the oven, and after 5 minutes.
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Preheat the oven to 325 degrees Fahrenheit. In a medium-sized mixing bowl, whisk together the flour, sugar, salt, rosemary and lemon zest. Pour in the olive oil and stir until all of the dry mixture is incorporated. Transfer the dough to a 9 by 9-inch baker (my porcelain one didn't require greasing, but you might want to grease your pan first.
