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Recipes

Christmas - Five Wonderful Ways with Shortbread

Posted under: HOTG Recipe Archive

These have all been tried and tested for more than 50 years! We really can’t think of any better way than that to assure you of their excellence. The selection was originally published in Hot Off the Griddle – November 1992.

MARG’S FAMOUS SHORTBREAD
(also known as BOB’S FAVOURITE SHORTBREAD)

2 cups butter
1 cup brown sugar
Yolk of 1 egg
5 cups all-purpose flour

Cream butter and sugar together.
Add egg yolk and stir well.
Add flour a little at a time until of a consistency of putty.
Roll out to 1/2 to 3/4 inch thick.
Prick with a fork and cut into shapes.
Bake at 325F until firm or golden brown, about 30 minutes.

PRIZE SHORTBREAD

2 cups sifted all-purpose flour
2/3 cup berry or fruit sugar
1/2 cup rice flour
1 cup butter

Rub butter into sugar.
Gradually work in flour and rice flour with hands.
Knead until the dough is free from cracks.
Place in rounds on lightly-greased pan.
Bake in slow oven, 300F for 25 to 30 minutes or until golden brown.

LARLIE’S SHORTBREAD

2 cups butter
1 cup sugar (icing or brown)
1/2 teaspoon vanilla
4 cups sifted all-purpose flour

Cream butter, add sugar and blend thorougly.
Add vanilla.
Add flour in four portions and mix well after each addition.
Turn out onto mixing board and knead until all cracks have disappeared.
Spread in an ungreased pan and prick deeply with fork.
Bake at 350F for 20 to 30 minutes or until light brown.

BROWN SUGAR SHORTBREAD

1 cup soft butter or margarine
1/2 cup light brown sugar, firmly packed
2 1/2 cups sifted all-purpose flour

In large bowl beat butter and sugar until light and fluffy.
With wooden spoon, stir in flour until smooth and well mixed.
Refrigerate dough, covered, several hours.
On lightly floured surface, roll out dough, one part at a time 1/3 inch thick.
Cut out with 1 1/2 or 2 inch cookie cutters; place 1 inch apart on ungreased cookie sheets.
Bake for 25 minutes or until light brown in 300F oven.
Remove to wire rack, cool. Makes about 5 dozen.

MELTING SHORTBREAD

3 cups all-purpose flour
1/2 cup cornstarch
1 cup icing sugar
1 pound butter or part margarine

Cream butter and add sugar and work together thoroughly until creamy.
Sift the flour and cornstarch and add.
Whip together until fluffy and until mixture breaks.
Either drop from tablespoon or add a little more flour and knead until it can be rolled.
Bake in a 325F oven until light brown.