Walkers Shortbread Mini Rounds, Traditional Pure Butter Scottish Recipe, 11g (Pack of 200)

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Enjoy a hint of citrusy flavour with our Lemon Shortbread Bites, try Christmas Stollen Squares with a buttery shortbread base (they’re fab at any time of year), or hit the home-baking jackpot with our Shortcut Millionaire’s Shortbread. I haven't tested the quantity of dough from this recipe in a tart pan so you'll have to use your judgment as to whether it should go all in one large pan or be split into two smaller ones. With my henge-like teeth I tend to weary of eating anything too hard so have real problems with the usual shortbread which is usually impenetrable without a dunking.

Butter should be soft enough that a pressed finger will leave an indent, but not soft enough that your finger can press all the way through. My Strawberry Shortbread Cookies are super sweet for Valentine’s Day and Lemon Shortbread is perfect all year round.Butter is undeniably the most important ingredient in shortbread, and one way to ensure that these cookies turn out their best is to use high quality butter. To trouble shoot, either too much moisture was added through the butter or not enough flour was added making the dough too sticky.

In Scotland, it was traditional to break a decorated shortbread cake (infar-cake or dreaming bread) over the head of a new bride on the entrance of her new house. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method. In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and sugar and cream for about 2 to 3 minutes on medium speed until pale and light.This dough has been flavoured, docked (poked with holes), and rolled to the correct thickness before being cut. The theory here is that the name may have come from the word for the pattern which was ‘tally’, and so the biscuits became known as ‘petticoat tallis’. Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour.

This is the BEST recipe for buttery shortbread cookies, made even better with 4 delicious flavor variations! Shortbread is so named because of its crumbly texture (from an old meaning of the word "short", as opposed to "long", or stretchy). Traditionally Scottish shortbread is baked in either a rectangular or square slab and cut into fingers, as individual round biscuits, or in one large circle and cut into triangles. I doubled up on the ingredients and I'm so glad I did because I don't think they are going be around for long. In British English, shortbread and shortcake were synonyms for several centuries, starting in the 1400s; both referred to the crisp, crumbly cookie-type baked good, rather than a softer cake.The biscuit is crunchy indeed, but in my opinion, it is a tad too hard, and especially so if it is not eaten within few days. It has been suggested that a French term for the wedges of shortbread was petits gâteaux or petites gatelles – little cakes, and this became "petticoat tails".