This recipe is exactly the sort of shortbread recipe I was looking for! Here in Canada we have a brand of Shortbread called Walkers (it is made in Scotland and imported) that is my favorite and I have been looking for a recipe that would make shortbread just like it. This recipe is even better than theirs! Thank-you for posting this recipe. It will be a go to recipe from now on when I feel the need for shortbread!
I have a fine tuned kitchen scale and can provide exact measurements by cups. They seem a bit strange but they are correct. 7 ounces of flour is 1 cup plus 1/3 cup and 2 tablespoons. 2 ounces of sugar is 1/4 cup, 4 ounces of butter is 8 tablespoons. I used 3 ounces of sugar which is 7 tablespoons or 1/3 cup plus 1 tablespoon because I like it a bit sweeter. The instructions are a bit vague as to rolling out the dough. Roll out on a counter sprinkled with flour to prevent sticking? Roll out and cut into fingers before putting in the pan or cut the dough into fingers in the pan? Which? I also found the mixture dry and crumbly. I actually didn't use all the flour specified. Left out about 1/4 cup. Flour differs in various countries depending on atmospheric moisture. And I see no reason not to make this in an electric mixer.
Thank you, thank you, thank you. I'm 18 and from Australia and my Aunty passed away a few years ago and never wrote her shortbread recipe down for us. I surfed the internet for hours before stumbling across your recipe. With Daisy having Scottish heritage and living through the depression, with minimal ingredients I knew this had to be the right recipe. Tasted exactly like hers. Your instructions were very easy to follow and I had no issues with the butter even though it was fairly humid this morning.
I used 1 cup flour, 1/4 cup sugar and 125g butter pinch of salt and it was perfect.
I've tried dozens of shortbread recipes and this one is perfect! Period! It tastes exactly right and the texture is amazing! <br/>I DID add crystal, stem ginger, chopped into small bits. About 1/2 cup. I'm a total ginger freak. So, for me, this truly was the perfect shortbread! <br/>I did change a couple of things in the method. I kneaded the dough in the bowl rather than on a floured board for 5 minutes, 10 min. in fridge, and then kneaded another 3 minutes in bowl. I patted the dough into a buttered, parchment-lined, 8X8 pan (easy to remove if you leave a bit of parchment overhanging for easy lift out) and started temperature at 325. After 20 minutes the top and edges were already getting brown so turned it down to 310 for the balance of time. May just be my oven. I have a feeling that these shortbreads could get better tasting if I'd let them age for a while. And, I don't think I can wait around that long!! Brilliant! This is definitely my go-to recipe from now on!
Oh, my goodness! I've been making shortbread for over 40 years with a recipe I believed was the best there was. I was wrong! This is the best shortbread recipe EVER! The butter taste stays with you after you finish the cookie; the taste is heavenly! I froze my (salted) butter in 1/2 cup measurements all chopped up in a sandwich baggie. I put the flour, sugar and pinch of salt in food processor, added the frozen butter and whirled away until all I had was tiny crumbs. I then kneaded the crumbs for as long as humanly possible - probably about 7 minutes; I plan to time the kneading time next time--and there will be a next time. Usually every Christmas I make all kinds of cookies, bars, candy, etc to give to family/friends; this year I realize that a gift of this shortbread is all I need to wow everyone! The recipe I had before, while delicious was too soft; this recipe is much firmer and holds the shape and just looks nicer. And then you taste it! I can't think you enough, Ethan, for this perfect shortbread recipe!
I measured everything by weight and found it to be a very dry mix.(This may be because I added the sugar to the flour instead of the butter, then had to try and get it all out o_O) I couldn't knead it on the bench as it was just crumbs. I, instead kneaded it in the bowl for about 8-10 mins, pressed it into the pan... it has come out perfect. I personally would add a wee bit more sugar, perhaps as a sprinkle on top post baking. Other than personal preferences...perfect!
Very easy to follow the directions and the taste of the shortbread was as close as I have come to the shortbread I had at a little pit stop on the road to the Isle of Skye. I will be making again, and again...
I have been experimenting with different shortbread recipes for years. I had one that was a favorite and then tried this one recently. This one is the best!!! I have had success with not really kneading it but making sure it is a cohesive ball and then patting it down into the pan. I also used my stand mixer to help- the results were not affected. I add more salt than called for -1/4 tsp instead of a pinch. This is the best shortbread I've ever had and I have been looking for years for this result! Thank you!!!
Yup! Yummy, with red tea, or coffee! Thunk I should practice again though because they were gone in five minutes from the oven...large family tasters!
Thank you! Best.Recipe.Ever. #likeit