In baker’s terms, shortbread is as easy as one, two, three. A sweet treat that can be enjoyed anytime and goes great with your morning cup of coffee or favorite latte!
This shortbread recipe serves 5 to 8 people.
- One cup (two sticks) salted butter, left at room temperature
- One cup confection sugar
- Two teaspoons of vanilla extract
- 1/4 teaspoon almond extract (optional)
- Two cups unbleached all-purpose flour
Preheat your oven to 300 degrees Fahrenheit. Then put a light coating of grease on 2 round baking pans. To ensure the shortbread does not stick, you can line pans with greased parchment paper.
Using a medium-size bowl, blend the sugar, butter, vanilla, and almond extract, adding the all-purpose flour last. You will find this mixture to be somewhat dry.
But as you continue beating it, blends in together. If still dry after several minutes of blending, try adding a tablespoon of water until moistened.
Cut shortbread dough in half, pressing each into the round baking pan. Make sure to smooth it out with a small rolling pin, or your fingertips.
Place into your refrigerator and chill for about one hour prior to baking.
Take a fork and poke it through the dough, allowing steam to be released and preventing your shortbread from developing bubbles while baking.
Poke in a symmetrical pattern to give it a neater appearance.
Bake for 30 to 35 minutes until shortbread is a nice golden brown on top with darker golden browned edges.
Take out of the oven, and put shortbread upon your countertop.
Using a sharp knife or pizza cutter, cut each shortbread round into 12 slices each.
This is a task to perform straight out of the oven, for waiting too long makes it harder to slice.
Next, place onto a cooling rack and wait several minutes, remove, and enjoy.
You can serve up as is or for some flavor enhancement, try drizzling melted caramel over top.
It also tastes scrumptious with melted milk chocolate, sprinkled with your favorite chopped nuts.
Have some fun and experiment a bit! Who knows, you might just come up with a fabulous creation all your own.
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Frequently Asked Questions (FAQ) About Shortbread for Xmas
- What is the difference between shortbread and butter cookies?
The content of butter and flour is very high in the shortbread. While the butter cookie has even higher content of sugar and flour in the cookie so as to make it hard.
- Can you make a shortbread without a mixer?
A short bread can be made without mixer by mixing the batter with the help of a spoon or with hands. The flour and corn flour along with the icing sugar needs to be mixed properly in order to make the cake.
- Can you freeze shortbread?
Shortbread can be frozen and stored for a period of about three months. Once the shortbread is frozen it cannot be frozen once again after it is defrosted.
- Why does shortbread taste so good?
That is on the shortbread is breathtaking and very good because of the fact that each byte contains a good amount of butter along with sweetness. The best shortbread is the ones that also contain A Pinch of salt along with the sweet taste of the bed.
- Can I use granulated sugar instead of caster sugar for shortbread?
Yes, granulated sugar can be used in the place of castor sugar when you are preparing shortbread. As such, there is no difference between both the sugar but you will find a little change in the texture of the shortbread after it is prepared.
For that cup of tee or coffee on Christmas, you need something special to go along with it. The shortbread recipe shared here is the best companion during that time.
You can serve shortbread during the morning or in the evening as a snack. I am quite sure that your guests will like this recipe.
Word Cloud for Shortbread for Xmas
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