I've been trying the Edmond cook book, and the past 6times of making it it's horrible, tastes nothing like shortbread,

so who has the best shortcake recipe?????????

offroader1 - 2010-10-21 18:56:00

me... I'll go get it in a minute

rainrain1 - 2010-10-21 19:29:00

7 oz butter, 3/4 c icing sugar, 3/4 c cornflour, 1 1/2 c flour. Cream butter + icing sugar. Stir in sifted flour and cornflour. Roll into sausage shape on floured board. wrap in greasproof paper + chill in the fridge. Cut into 1/2 inch thick slices + bake @ 150 for 30mins.
Yumo! Mums recipe, I made for the first time last weekend and they came out mint!

Edited by antoniab at 7:32 pm, Thu 21 Oct

antoniab - 2010-10-21 19:32:00

Here you go:-

Heathers Shortbread

Cream 1/2 lb butter, 2 ozs sugar, and 2 ozs icing sugar.
Add 2 Tblsp cornflour and 10 ozs flour.
Roll out square or into a log and slice...about 2doz pieces
Bake 160C for 20-25 minutes

rainrain1 - 2010-10-21 19:34:00

My Mum and my Nana!!!!!

8 oz (225gm) Butter
4 oz (115gm) Icing sugar (not Budget as it is gritty as)
10 oz (285gm) Flour
4 oz (115gm) Cornflour
Cream butter and sugar until white. Add dry ingredients. Roll out to 1/4-1/2 inch (1-1 1/2 cm) thick. Cut into squares. Prick with a fork before cooking. Bake at 300deg F (150deg C) for 20-25 minutes. Don't overcook, it should be paleish and just a little coloured around the edges.

markkirsty - 2010-10-21 19:40:00

lol

rainrain1 - 2010-10-21 19:44:00

This is an old English recipe

9 oz flour, 6 oz butter, 3 oz sugar. Sorry haven't the metric measurements.
Mix flour & sugar and rub in butter. Mix together until a stiff paste is formed and chill 30 mins. Roll out and cut into fingers, bake for 15 mins @ 180C
I usually roll the paste into a sausage shape before cilling and then cut into slices & bake. Also I sometimes add 1/4 cup chopped nuts with flour.

Edited by nauru at 8:13 pm, Thu 21 Oct

nauru - 2010-10-21 20:12:00

markkirsty wrote:

My Mum and my Nana!!!!!

8 oz (225gm) Butter
4 oz (115gm) Icing sugar (not Budget as it is gritty as)
10 oz (285gm) Flour
4 oz (115gm) Cornflour
Cream butter and sugar until white. Add dry ingredients. Roll out to 1/4-1/2 inch (1-1 1/2 cm) thick. Cut into squares. Prick with a fork before cooking. Bake at 300deg F (150deg C) for 20-25 minutes. Don't overcook, it should be paleish and just a little coloured around the edges.

This is the same as mine, used it for years but once I didn't have cornflour so used custard powder instead! Surprisingly it was yummy and now my family prefer that to the original.

frogz99 - 2010-10-21 20:48:00

This message was deleted.

momma1 - 2010-10-22 09:22:00

Shortbread .....Large lot.
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 I prefer to make cylinders of the mix, wrap in glad wrap, chill in fridge, and slice 1cm thick. put on tray and stamp with a floured pototoe masher, leaves a nice pattern. 150 deg c, untill cooked. Nice and keeps well.

Quotepickles7 (463 ) 11:57 pm, Sun 21 Mar #10

pickles7 - 2010-10-22 09:28:00

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mamaa - 2010-10-25 19:08:00

This message was deleted.

elliehen - 2010-10-25 22:55:00

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elliehen - 2010-10-25 23:24:00

Add the seeds from a vanilla pod and let the dough stand in the fridge overnight before baking - sensational!

willyow - 2010-10-26 11:50:00

I used to have a recipe that used rice flour along with plain flour but I can't find it now. It made a really nice shortbread that didn't dissolve into a goopy mess in your mouth like some shortbread does. I don't know if that's the correct description, I just really liked it anyway. I'm sure there will be a recipe on google somewhere if you want to try it, it was my favourite shortbread recipe.

smileeah - 2010-10-26 13:54:00

Here's one recipe I just found http://www.bbcgoodfood.com/recipes/11609/shortbread
I remember the mixture being really really soft, def a good idea to refrigerate before working with it.
And here's another one I might try for christmas as well. http://www.foodlovers.co.nz/forum/read.php?3,36572

Edited by smileeah at 2:06 pm, Tue 26 Oct

smileeah - 2010-10-26 14:01:00

so many to try...shortbread makes great Chrissie pressies

bev00 - 2011-10-26 22:53:00

To add to the yummyness!
I like to make my own butter to make shortbread with. Fresh butter seems to have a diffrent taste, we think it is much nicer. With electric beaters butter is really easy to make and price wise it works out to aprox the price of a pound of butter not on special .

seaturtle - 2011-10-27 06:30:00

i love the gritty taste in shortbread. It is one of the best things about xmas. The potatoe masher to make a pattern sounds great. I have some wooden things that you can stamp on the shortbread as well.
Tradition xmas baking is shortbread, peanut brownies, booze slice and rum balls in our house....

korbo - 2011-10-27 07:55:00

Normal sugar = crunchy/gritty shortbread
Castor sugar = finer texture/crunch
Icing sugar = smooth melt in the mouth biscuit
Cornflour = smoother texture to biscuit
Have fun.

horizons_ - 2011-10-27 08:41:00

smileeah wrote:

I used to have a recipe that used rice flour along with plain flour but I can't find it now. It made a really nice shortbread that didn't dissolve into a goopy mess in your mouth like some shortbread does. I don't know if that's the correct description, I just really liked it anyway. I'm sure there will be a recipe on google somewhere if you want to try it, it was my favourite shortbread recipe.

Here's my favourite - from Elizabeth David. I love the name (although it's referring to fruit fools, not idiots). The rice flour gives it that slightly gritty texture.

Almond Shortbread for Fools

3 oz unsalted butter
1 ½ oz caster sugar
3 oz flour
1 oz ground almonds
½ oz rice flour

Cream butter & sugar. Sift dry ingredients and beat in. Don’t overwork.

Press into 6” square tin (or make 6” circle on baking sheet). Prick. Bake 160C 75 min until pale gold.

Cut while tepid.

davidt4 - 2011-10-27 08:57:00

baking for christmas gifts

bev00 - 2012-10-27 01:13:00

My children's great- grandmother made the best shortbread I have ever tried. She used icing sugar,cornflour, flour, butter like other recipes posted but her secret ingredient was a dessertspoon of malted milk or horlicks added to the dry ingredients - flavour is too die for.

aasha - 2012-10-27 21:47:00

I have got a beautiful lemon shortbread one that I got off here - I even made it gluten free using g/f flour :)

300g soft butter
1 cup icing sugar
zest of 1 lemon
3 cups sifted plain flour

Preheat over to 180. Cream butter and sugar and zest. Mix in flour. Form mixture into a ball. It will look dry but that is right. Roll out mixture on lightly floured bench. Cut into shapes. Place on tray lined with baking paper. Pick the shapes and bake for about 20 minutes.

vampiriousmist - 2012-10-28 16:01:00

I am going to try that tomorrow vampiriousmist, I love lemons.
Gritty Shortbread that the guys in my family love.
250g/8oz Butter
2 cups Flour
170g/ 6oz Sugar
Half tspn Baking Powder

Cream butter and sugar, add dry ingredients. Mix and knead well. Form into a role and slice. I put it in the fridge for 10 mins. Prick pieces with a fork. Bake in cool to moderate oven 10 to 15 mins depending on your oven.

makerealbany - 2012-10-28 22:58:00

Whiz recipe - quick and easy, can make it, roll it in logs and cook later or next day so prep work is done when you need them.

WHIZ CYLINDER SHORTBREAD

225g soft butter (don't use marge - not as good and does not hold shape)
3/4 cup icing sugar
1/2 tsp ess
1 and 1/2 cups flour
3/4 cups cornflour
pinch salt

In whiz. add butter, sug, ess, whiz till smooth. In with the rest, whiz well - may need to get a spoon to dig up stuff at bottom of whiz to make sure all mixed tog. Knead into a firm ball, dust hands, grab a chunk and roll into logs. Wrap in glad wrap, in fridge at least 2 hours. 150oC, 1cm thick slices on lined tray 25 - 25 mins depending on oven. And yes, there is no BP in this recipe. At
Christmas time, add finely chopped red and green cherries AFTER mixture out of whiz and knead them in - makes pretty gifts! :)

jenna68 - 2012-10-29 09:19:00

too good to lose with the festive season looming

bev00 - 2013-10-29 23:52:00

antoniab wrote:

7 oz butter, 3/4 c icing sugar, 3/4 c cornflour, 1 1/2 c flour. Cream butter + icing sugar. Stir in sifted flour and cornflour. Roll into sausage shape on floured board. wrap in greasproof paper + chill in the fridge. Cut into 1/2 inch thick slices + bake @ 150 for 30mins.
Yumo! Mums recipe, I made for the first time last weekend and they came out mint!

you don't need to chill the shortbread mix.. i never do and mine always keeps its shape.

aktow - 2013-11-02 19:38:00

This message was deleted.

cookessentials - 2013-11-02 21:17:00

frogz99 wrote:

This is the same as mine, used it for years but once I didn't have cornflour so used custard powder instead! Surprisingly it was yummy and now my family prefer that to the original.

Using custard powder is the secret ingredient. It's just vanilla and cornflour. What a winner!! You can't go back from that :-)

shop-a-holic - 2013-11-04 23:35:00

This message was deleted.

cookessentials - 2013-11-05 06:24:00

and another yearly bump for anyone wanting to start thinking about xmas presents :)

unknowndisorder - 2014-11-03 21:27:00

and another round in time for Christmas ..

bev00 - 2015-11-03 23:04:00

Rice flour makes fabulous shortbread IMO, but not all rice flour, I substitute up to a quarter of regular flour for rice flour and now do the same for any biscuits for a very light, crisp result. Be careful though, too much rice flour gives you a very fragile, fall-apart-before-you-get-it-i-
nto-your-mouth biscuit!

Edited by patsprat at 10:54 am, Wed 4 Nov

patsprat - 2015-11-04 10:53:00

Oops that looks a bit odd, a bit like the biscuit I suppose

patsprat - 2015-11-04 10:55:00

8 ozs soft butter ( not melted)
1cup icing sugar.
1 cup of cornflour
1 1/2 cups plainf flour
Cream butter and icing sugar, add sifted dry ingredients and mix well.
Roll into 2 sausage shapes, wrap in baking paper and put into fridge for about an hour, take out and cut acrosswise into 3/4inch rounds.either prick with a fork 3 times or I "decorate" mine with the end of a cotton reel pressed into the top for a lovely effect, put onto baking tray and bake at 150c until just turning a golen shade. Remove from baking tray and cool . for melt in the mouth shortbread. Keep in airtight container ( if the last that long!!) Enjoy this recipe that this 80 year old had passed down to her many many years ago - its a Winner of many cooking competitions I have entered. Great little Christmas Gift put into a pretty air tight tine and wrapped in bright colours for presents.. Happy cooking to you all

doree36 - 2015-11-04 12:20:00

doree36, Hi, great to see you still around.

I personally kept quiet lately but when I see your name - I take note !!!

Yes, this recipe you posted is very close to the one I use, you use a fraction more icing sugar and I use a bit more cornflour but less flour.

Same method, yes, it is tops.

Cheers to you doree36.

valentino - 2015-11-04 12:48:00

shop-a-holic wrote:

Using custard powder is the secret ingredient. It's just vanilla and cornflour. What a winner!! You can't go back from that :-)

I used to do baking at night as part of duties in a resthome and changed some of the flour ratio with custard powder.Makes a beautiful soft shortbread that residents loved ,I preferred the texture and flavour as well.

success27 - 2015-11-07 22:09:00

This message was deleted.

whitehead. - 2015-11-08 11:42:00

So I made the recipe from the Edmonds cookbook as Ben Bailey on MRK NZ said they use this recipe at The Grove. It's not great - tastes good, but was surprised the method said to knead well.... isn't the rule of thumb for baking tender recipes to not over develop the gluten in flour?? These turned out a bit tough, not as short and crumbly as expected.

fee1965 - 2015-11-11 17:56:00

Edmonds recipe. Best ever. Butter/cornflour/flour/icing sugar

matuq - 2015-11-11 22:54:00

and again

bev00 - 2016-11-11 00:48:00

bump

bev00 - 2017-11-09 22:03:00

bump

bev00 - 2018-11-06 23:43:00

https://www.chelsea.co.nz/browse-recipes/easy-awesome-shortb
read/

I always use this recipe, everyone loves it and never fails.

mcdaff - 2018-11-08 23:25:00

bump

bev00 - 2019-11-06 21:58:00

Tap up 3 2 1 Shortbread Recipe. All we have ever used and what Chef School teaches!
Can be halved, Doubled or even 10 times for commercial use

Edited by snapperheadrkp at 12:31 pm, Thu 7 Nov

snapperheadrkp - 2019-11-07 12:27:00

aktow wrote:

you don't need to chill the shortbread mix.. i never do and mine always keeps its shape.

I chill mine as it's easier to slice that way.

mak47 - 2019-11-07 14:27:00

Have made this for decades, passed down from mother and g-mother. Always absolutely perfect and admired. Enjoy!!

YUMMY SHORTBREAD
½ lb (225g) butter
¾ cup icing sugar
1 ½ cups flour
¾ cup cornflour
Pinch salt

Cream butter and sugar. Add flour etc.
Knead well.
Roll out and cut into 25.
Prick
Bake 150C 30 mins.

Do not let brown

fluffyb - 2019-11-09 21:13:00

Thats incredible shop and the Warehouse have very nice Christmas cutters if you want to make fancy shortbread, in-expensive too.

meme6 - 2019-11-13 22:03:00