Post by kickingfrog on Jan 27, 2011 14:44:52 GMT
Shortbread biscuits
by Tom » Sun Nov 14, 2004
Just looked out a Dietary Specialities recipe for making shortbread biscuits.
Shortbread - (Makes 11 biscuits)
Ingredients
175g (7oz) Dietary Specialties White Mix
50g (2oz) caster sugar
90g (31/2 oz) butter
(Room temperature)
1 medium egg yolk
Oven temperature:
170C/325F/Gas Mark 3
Method
Mix together well White Mix and caster sugar. Rub in butter to resemble coarse breadcrumbs. Add egg yolk and bring together to form a dough. Knead for ½ minute on a surface lightly dusted with White Mix.
Alternative ways to make biscuits:
1. Roll out to circle approx. 22.5cm (9 inch) diameter. Place on greased baking sheet and with a 7.5cm (3 inch) plain cutter mark a deep circle in middle of dough. Using a knife mark 10 wedges round the circle. Pinch edges of dough and prick surface. Bake in a preheated oven for 20 minutes until golden brown. Allow to cool slightly then whilst still warm, using the cutter and a sharp knife separate the circle and wedges.
2. My wife Jean’s alternative method.
Roll dough into a long sausage (about 1½ inches diameter – 4 cm approx) and slice into ¼ inch (1cm approx) slices. Bake as above. This method makes the biscuits a morish 'melt-in-the-mouth' texture.
*****************************
From Lyn:
Juvela mix version of
shortbread fingers :
200g/ 8oz Juvela mix
100g/ 4oz butter
50g / 2oz caster sugar
1 medium egg, beaten
extra caster sugar for sprinkling.
Lightly rub J mix & butter together in a bowl.
Stir in sugar.
Gradually add egg to form a dough.
Knead gently on a surface dusted with J mix.
Roll into rectangle 30cm X 15cm & cut into (approx) 24 fingers.
Place on greased baking tray , prick surface of each finger with fork.
Bake in preheated oven 170 C /325 F/Gas Mark 3 (until golden) for 12-14 minutes.
Alow to cool before sprinkling with caster sugar to serve.
(I add drop or two of real vanilla essence to ingredients.)
**************
Adrian's mum's shortbread
Posted by Adrian S on 8/11/2004,
GF board
My Mum makes quite nice shortbread, here's the recipe
Ingredients
4 oz Doves Farm Plain White GF Flour
2 oz cornflour
4 oz butter
2 oz castor sugar
Sieve all the flour together. Cream butter until soft then add the sugar and beat untill the mixture is pale and creamy.
Lift shortbread onto a large baking tray. Roll out a 8" circle. Pinch the edges and prick the shortbread well with a fork. Cut through into 12 sections with the back of a knife then sprinkle with a little extra castor sugar.
Leave to chill in the refrigerator for 15 mins then bake in a very moderate oven (160 C, 325 F Gas Mark 3) for 35 mins or until pale golden brown.
Cool on the baking tray for a few minutes then lift on to a wire tray to finish cooling.
When cooled brew a nice cup of tea and enjoy!
****************
Quick made GF shortbread
Posted by davidmc on 13/3/2006
I made this at Christmas converting my old non GF recipe. It was wonderful and the best biscuit type thing I have eaten since going GF. It doesn't fall apart as soon as you bite it either.
Ingredients:-
12 oz Doves Farm or other GF flour
8 oz butter or (vegetarian) margarine (butter is best for the real scottish taste)
4 oz caster sugar
pinch salt
Method:-
Melt butter and work in other ingredients.
Press into a swiss roll tin or onto a baking tray.
Flatten with a knife to about 1cm thick and score top with a fork.
Bake in oven, about 160 degrees for 40-45 mins. Mine is a fan oven.
Keep an eye on it so it doesn't get too dark. Remove - sprinkle with dusting of caster sugar and cut gently into preferred shape but leave intact till cool to separate the pieces. You can try one while it is cooling. Lovely.
This amount should make about 20 good sized pieces. Enjoy it -I hope it turns out okay for you. It really is a doddle to make
******************
by Tom » Sun Nov 14, 2004
Just looked out a Dietary Specialities recipe for making shortbread biscuits.
Shortbread - (Makes 11 biscuits)
Ingredients
175g (7oz) Dietary Specialties White Mix
50g (2oz) caster sugar
90g (31/2 oz) butter
(Room temperature)
1 medium egg yolk
Oven temperature:
170C/325F/Gas Mark 3
Method
Mix together well White Mix and caster sugar. Rub in butter to resemble coarse breadcrumbs. Add egg yolk and bring together to form a dough. Knead for ½ minute on a surface lightly dusted with White Mix.
Alternative ways to make biscuits:
1. Roll out to circle approx. 22.5cm (9 inch) diameter. Place on greased baking sheet and with a 7.5cm (3 inch) plain cutter mark a deep circle in middle of dough. Using a knife mark 10 wedges round the circle. Pinch edges of dough and prick surface. Bake in a preheated oven for 20 minutes until golden brown. Allow to cool slightly then whilst still warm, using the cutter and a sharp knife separate the circle and wedges.
2. My wife Jean’s alternative method.
Roll dough into a long sausage (about 1½ inches diameter – 4 cm approx) and slice into ¼ inch (1cm approx) slices. Bake as above. This method makes the biscuits a morish 'melt-in-the-mouth' texture.
*****************************
From Lyn:
Juvela mix version of
shortbread fingers :
200g/ 8oz Juvela mix
100g/ 4oz butter
50g / 2oz caster sugar
1 medium egg, beaten
extra caster sugar for sprinkling.
Lightly rub J mix & butter together in a bowl.
Stir in sugar.
Gradually add egg to form a dough.
Knead gently on a surface dusted with J mix.
Roll into rectangle 30cm X 15cm & cut into (approx) 24 fingers.
Place on greased baking tray , prick surface of each finger with fork.
Bake in preheated oven 170 C /325 F/Gas Mark 3 (until golden) for 12-14 minutes.
Alow to cool before sprinkling with caster sugar to serve.
(I add drop or two of real vanilla essence to ingredients.)
**************
Adrian's mum's shortbread
Posted by Adrian S on 8/11/2004,
GF board
My Mum makes quite nice shortbread, here's the recipe
Ingredients
4 oz Doves Farm Plain White GF Flour
2 oz cornflour
4 oz butter
2 oz castor sugar
Sieve all the flour together. Cream butter until soft then add the sugar and beat untill the mixture is pale and creamy.
Lift shortbread onto a large baking tray. Roll out a 8" circle. Pinch the edges and prick the shortbread well with a fork. Cut through into 12 sections with the back of a knife then sprinkle with a little extra castor sugar.
Leave to chill in the refrigerator for 15 mins then bake in a very moderate oven (160 C, 325 F Gas Mark 3) for 35 mins or until pale golden brown.
Cool on the baking tray for a few minutes then lift on to a wire tray to finish cooling.
When cooled brew a nice cup of tea and enjoy!
****************
Quick made GF shortbread
Posted by davidmc on 13/3/2006
I made this at Christmas converting my old non GF recipe. It was wonderful and the best biscuit type thing I have eaten since going GF. It doesn't fall apart as soon as you bite it either.
Ingredients:-
12 oz Doves Farm or other GF flour
8 oz butter or (vegetarian) margarine (butter is best for the real scottish taste)
4 oz caster sugar
pinch salt
Method:-
Melt butter and work in other ingredients.
Press into a swiss roll tin or onto a baking tray.
Flatten with a knife to about 1cm thick and score top with a fork.
Bake in oven, about 160 degrees for 40-45 mins. Mine is a fan oven.
Keep an eye on it so it doesn't get too dark. Remove - sprinkle with dusting of caster sugar and cut gently into preferred shape but leave intact till cool to separate the pieces. You can try one while it is cooling. Lovely.
This amount should make about 20 good sized pieces. Enjoy it -I hope it turns out okay for you. It really is a doddle to make
******************