There is a lot of things about what Scotland is, and the shortbread tins and that sort of thing.Sean Connery
Today I bring to you a shortbread-style cookie recipe that is buttery divine, easy to make, free from gluten and, yes, plant-based!
A pinch on the history of shortbread!
Shortbread is a classic Scottish biscuit that is usually made from simple parts, or ratios, of butter, flour and sugar.
The easiest way to remember the traditional way is 1 – 2 – 3. Yes, it is that easy! This means, for every “1” measurement of sugar, you will add “2” measurements of butter and “3” of flour.
The “short”, in this popular Christmas cookie, has a double historic meaning. Firstly, short refers to the crumbly texture, as oppose to that of “long” or stretchy dough. In relation to that, shortening refers to any fat that may be used to produce this “short” or tender texture.
What is the difference between sablé and shortbread?
French butter cookies, or sablé, contains a lesser amount of butter in ratio to the flour, as oppose to that of shortbread. Butter cookies are great for rolling and shaping and offer a sturdier dough.
Why is my shortbread crumbly and dry? Too much flour may have been added, either during mixing or rolling. Overworking of the dough may also have been the case.
The secret is out!
My best baker’s tips for making shortbread?
- Start off by weighing the flour, then gently combine it with the creamed butter-and-sugar-mix. Finish the dough with some light presses by hand.
- Prevent the use of excess flour by rolling the dough between two sheets of plastic. A sheet can be made by simply cutting a portion bag open.
- When needing to re-roll the dough, fold the pieces together, like you would fold a cloth, then press it with a rolling pin. This tactic is soft on the dough and makes it easy to shape more cookies.
How to keep shortbread cookies fresh?
Baked cookies may be stored in an airtight container for up to five days. Alternatively, these cookies will stay well in the freezer for about three months. Cookies can be frozen either before or after baking.
To bake off raw frozen cookies, extent the usual baking time slightly.
Happy baking from nature!
A – cream
- 0.050 kg demerara sugar
- 0.100 kg dairy-free butter
- 0.005 kg vanilla extract
B – sift
- 0.150 kg gluten-free all purpose flour
- 0.025 kg vegan icing sugar (powdered sugar)
C – add
- 0.015 kg cold water
- Preheat the oven to 180°C.
- Group A – cream the butter and the sugar.
- Group B – sift the ingredients together, then fold into Group A. Add the water to complete the dough.
- Cover the dough with plastic and refrigerate for 30 minutes before using.
- Roll the dough out to 0.5cm thick.
- Cut with a 4.5cm cookie cutter and place onto a non-stick baking tray.
- Bake the cookies 10 – 15 minutes.
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(In sincere remembrance of Mr S Connery, RIP, and not forgotten.)