We are big shortbread fans in our house. I've just made a delicious batch of rosemary and walnut shortbread but I'm looking for different variations that are favs of other posters. Please help.

mydebe - 2013-07-08 11:19:00

I'm no shortbread expert at all, but have often made a simple one with added macadamia or brazil nuts, loads of lemon zest and the juice of one lemon. : )

Edited by kaddiew at 11:31 am, Mon 8 Jul

kaddiew - 2013-07-08 11:30:00

This message was deleted.

cookessentials - 2013-07-08 11:35:00

I've made shortbread using rose petals & another batch with lavender flowers......both delicious!

lindylambchops1 - 2013-07-08 11:36:00

This message was deleted.

elliehen - 2013-07-08 11:49:00

cookessentials wrote:

Lavender-
is my favourite, use a little dried culinary lavender and a tiny, tiny dash ( to your taste) of PURE essential lavender oil.

My favourite too

dbab - 2013-07-08 11:55:00

This message was deleted.

cookessentials - 2013-07-08 13:08:00

I like mine with plenty of cardamom, and also a Canadian one with maple syrup. The kids cant get enough of that one.

norse_westie - 2013-07-08 13:38:00

I like one with a 70g packet of chopped pistachios mmm the cardamom ^^^ one sounds good, might give that a go :)

antoniab - 2013-07-08 13:41:00

Passionfruit Shortbread is delicious too.

donna23 - 2013-07-08 14:44:00

This message was deleted.

cookessentials - 2013-07-08 15:17:00

norse_westie wrote:

I like mine with plenty of cardamom, and also a Canadian one with maple syrup. The kids cant get enough of that one.

Please share the maple syrup one.Thanks so much

dbab - 2013-07-08 15:29:00

norse_westie wrote:

I like mine with plenty of cardamom, and also a Canadian one with maple syrup. The kids cant get enough of that one.

They both sound divine --- please share

bev00 - 2014-07-08 21:48:00

Chocolate and Ginger Shortbread

.250 g butter
1 cup icing sugar
1 cup cornflour
1 3/4 cup plain flour
1/2 cup finely chopped crystallised ginger
1/2 cup chocolate bits
Method
Preheat oven to 150 C.
Beat butter and icing sugar together in a bowl until light and fluffy.
Add cornflour, flour, ginger and chocolate and mix well. Tip mixture out onto a lightly floured bench and knead for 5 minutes until smooth.
Roll into 4 x 15 cm logs (for small pieces) and slice into 1 cm thick slices.
Place on a cold tray and prick with a fork.
Bake for 25 minutes until cooked but still pale.

Fig and Walnut Shortbread

250g butter, slightly softened
3/4 cup caster sugar
2 cups plain flour
1/2 cup rice flour
1/2 cup walnuts, chopped
5 semi dried ready to eat figs, chopped
1 teaspoon finely grated lemon rind

Beat butter and sugar together until pale and creamy.
Add flours, walnuts, figs and lemon rind and mix until combined.
Tip dough out onto a bench and lightly knead and then shape into 3 logs approximately 4cm in diameter.
Wrap in kitchen paper or plastic clingfilm and refrigerate for 30 minutes or longer. They can also be frozen at this stage.
Preheat oven to 160 C.
Slice shortbread logs into thin slices and place on a cold, lined tray.
Bake for 16-20 minutes until firm and just starting to colour.
Cool on a wire rack and store in an airtight container.

Savoury Shortbread
Ingredients
• 1/3 cup semolina
• ½ cup wholemeal flour
• ½ cup plain flour
• ½ teaspoon chilli powder
• ½ teaspoon turmeric
• ½ teaspoon mustard powder
• ½ cup butter, at room temperature
• 1 1/3rd. cups Cheddar cheese, grated
• 1 clove garlic, crushed
• juice 1 lemon.
Method
1. Preheat oven to 180 degrees C.
2. Place semolina, both flours, chilli powder, turmeric, mustard powder and butter into a Food Processor. Beat or process mixture until it resembles breadcrumbs.
3. Add cheese, garlic and lemon juice and mix until all ingredients are combined, and a pastry is formed.
4. Roll out on a lightly floured surface to a circle just larger then 23cm in diameter. Use a tart tin to cut out a neat round.
5. Place on an oiled baking sheet and bake for 20 minutes until just golden.
6. Cool on the baking sheet, then cut into wedges.
7. Keep in an airtight container until required.

pam.delilah - 2014-07-09 08:31:00

+1 for the Chocolate & Ginger (and I don't like ginger!).
Also Lemon & Pistachio, Cranberry, Caramel (use brown sugar).

sandra25 - 2014-07-09 09:33:00

This recipe makes a large lot of shortbread. enjoy..
cream
500 grams of butter with
250 grams of icing sugar
1 tsp vanilla,
1/2 tsp salt.

add

750 grams sifted flour in
3 lots.
You can roll and cut into shapes,
or
Roll cylinders of the mix, wrap in glad wrap, chill in fridge, and
slice 1 cm thick.
put on tray and stamp with my floured potato masher, it leaves a nice pattern on the shortbread.
Bake
150 deg c, until cooked.
Nice and keeps well.

Quote
pickles7 (582 582 positive feedback) 8:49 pm, Wed 29 Jan #1
Thank you, I made this recipe the other day, gave some to my father, and we still had heaps left And my kids commented on how much they liked this recipe :)

Quote
bunny51 (293 293 positive feedback) 2:42 pm, Sat 8 Feb #2
about how long does it take to cook, pickles?
Thanks

Quote
dbab (626 626 positive feedback) 2:52 pm, Sat 8 Feb #3
oh I am going to try this and use my thistle shape stamp that I have got...

Quote
rubyjane11 (2447 2447 positive feedback) 4:29 pm, Sat 8 Feb #4
Thanks for the recipe. I made it today using gluten free flour -delicious

Quote
mica3 (22 22 positive feedback) 5:31 pm, Mon 10 Feb #5
ositive feedback) 6:22 pm, Mon 10 Feb #6
elliehen wrote:

I bake mine for 5 minutes at 180*C then 10+ minutes at 150*C.

CONNIE'S SHORTBREAD (old Scottish recipe)

8 oz butter
4 oz caster sugar
1 tsp lemon juice
10 oz flour
2 oz cornflour

Cream butter and sugar. Add lemon juice. Sift and add flour and corn flour. Mix and roll into two long logs. Chill in fridge for 10 minutes. Slice into rounds and place on baking paper on cold oven tray. Prick with a fork.

Bake for 5 minutes at 180*C then 10+ minutes at 150*C.

Watch them - as soon as they start to colour, they're done. Don't let them brown.

bev00 - 2015-02-10 22:08:00

and again..

bev00 - 2016-02-10 23:01:00

nice thread

nzsandersonia - 2016-02-11 03:34:00

too good to lose

bev00 - 2017-02-10 22:45:00

Hi Bev :-)

We love lots of lemon zest and some juice added to shortbread.. also slivered almonds that have been lightly toasted and cooled.

juliewn - 2017-02-10 23:28:00

One of my absolute favourites is a fairly standard mix that has about 2 tbsp of espresso grinds added (Not instant coffee) . We cut them into stars and a half is supposed to be dipped in melted chocolate but we never bother.
http://www.finecooking.com/recipes/-chocolate-dipped-espress
o-shortbread-cookies.aspx

bella95 - 2017-02-14 22:26:00

bump

bev00 - 2018-02-14 01:18:00

I cooked half the mix spread into a slice tin, topped it with caramel condensed milk and crumbled the balance of the mix over that then cooked again. Really different and so good.

sylvia - 2018-02-14 19:52:00

sylvia wrote:

I cooked half the mix spread into a slice tin, topped it with caramel condensed milk and crumbled the balance of the mix over that then cooked again. Really different and so good.

I used to have a really lovely recipe like that, but i lost it, adding a bit of salt to the caramel is rather nice as well.

dibble35 - 2018-02-14 19:56:00

bump

bev00 - 2019-02-13 23:12:00

bump

bev00 - 2020-02-12 00:18:00