Hi all, want to do this for xmas, years ago I tried orange flavored and maybe lemon flavored shortbread and was really good. Problem is that I lost recipe and now can't remember how much flavoring to use or if it was zest and juice or essence that was used, but I do remember that the recipe had icing sugar in it. Any ideas/suggestions and maybe some other flavorings?

iriegirl - 2010-11-20 15:05:00

Lemon Shortbread 250g butter,1 cup of icing sugar,2 cups of flour,grated rind of 1 lemon. Beat butter and lemon till creamy then add icing sugar.Roll a tsp of mixture into a ball and place on a tray and press down with a fork. Bake in moderate oven (180) for 10-12 mins.

littleblackhen - 2010-11-20 15:16:00

Thank you littleblackhen :)

iriegirl - 2010-11-20 15:20:00

xmas cranberry shortbread.
made some last year and went down a treat

findit1 - 2010-11-20 16:40:00

ginger shortbread is nice too. I add chopped crystalised ginger to recipe.

cgvl - 2010-11-20 19:47:00

Finely chopped lavender leaves is nice too. Make sure it's an edible lavender.

dbab - 2010-11-21 10:43:00

OMG - pistachio shortbread with a lemon glaze is divine!

fee1965 - 2010-11-21 14:47:00

A little almond essence added is nice too..

juliewn - 2010-11-22 03:00:00

Yumm...pistachio with lemon glaze can I please have the recipe fee1965? Please?

iriegirl - 2010-11-22 13:28:00

mixing in slivered almonds is yummy too

auntlb - 2010-11-22 14:10:00

bump for the pistachio recipe sounds very yum:)

crystalmoon - 2010-11-22 14:31:00

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alessia - 2010-11-22 14:34:00

finely grind some tea leaves, earl grey is nice and add to mix, I use about 3tsps per batch, must be very fine.

letto - 2010-11-22 15:41:00

I just use a normal shortbread recipe then add some roughly chopped pistachios.For the lemon glaze, just mix some lemon juice and zest and icing sugar to make into a thin glaze, paint over the cookies.

fee1965 - 2010-11-22 15:49:00

This has to be a great thread to copy and keep!

socram - 2010-11-22 19:22:00

I agree Socram.. maybe shortbread will get made in this house tomorrow! :-)

juliewn - 2010-11-22 22:56:00

Loving these ideas

bev00 - 2011-11-22 23:54:00

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elliehen - 2011-11-23 00:16:00

Just wondering if you have seen the kits that you can buy to make shortbread trees (just thought that since you mentioned you were making for xmas that you might be interested)..

http://images.trademe.co.nz/photoserver/89/195556089_full.jp
g

Can buy then at Spotlight, KMart, New World...not sure where else. The kit comes with the range of star cutters, the hole cutter and the stem for the tree to be built on. I paid $12.99 for it from Spotlight. Not sure how much they are elsewhere.

clgodkin - 2011-11-23 00:30:00

clgodkin wrote:

Just wondering if you have seen the kits that you can buy to make shortbread trees (just thought that since you mentioned you were making for xmas that you might be interested)..

http://images.trademe.co.nz/photoserver/89/195556089_full.jp
g

Can buy then at Spotlight, KMart, New World...not sure where else. The kit comes with the range of star cutters, the hole cutter and the stem for the tree to be built on. I paid $12.99 for it from Spotlight. Not sure how much they are elsewhere.

Kiwicakes online has these two but make a tree that is wider at the bottom - more graduation. I've recently bought one and can't wait to try it.

gardie - 2011-11-23 06:09:00

Other flavourings to try :- Rosemary- chocolate (1Tbsp cocoa powder) - anise.

horizons_ - 2011-11-23 07:04:00

Has anyone made shortbread using orange blossom extract? I've got some in my cupboard was going to give it a try out with pistachios

carolyn20 - 2011-11-23 08:46:00

I made citrus shortbread the other day, with lemon flavoured icing sugar and orange zest. Yum!
Just adapt any good recipe.

dbab - 2011-11-23 09:48:00

Any thoughts on putting passionfruit (bottled from supermarket) into the mix? Haven't made any but will try it soon. Love all the ideas so far.

dwyn5 - 2011-11-23 10:12:00

dwyn5 wrote:

Any thoughts on putting passionfruit (bottled from supermarket) into the mix? Haven't made any but will try it soon. Love all the ideas so far.

That sounds nice too.
maybe we could make a plain batch and try a small amount of all the different flavours.

dbab - 2011-11-23 10:20:00

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indy95 - 2011-11-23 17:30:00

I add a few drops of almond flavouring and some flaked almonds to shortbread.

nauru - 2011-11-23 17:32:00

you ladies, are singing my song.

badams1 - 2011-11-23 17:35:00

Some ground coffee for coffee flavored.

dreamers - 2011-11-23 17:41:00

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indy95 - 2011-11-23 17:43:00

littleblackhen wrote:

Lemon Shortbread 250g butter,1 cup of icing sugar,2 cups of flour,grated rind of 1 lemon. Beat butter and lemon till creamy then add icing sugar.Roll a tsp of mixture into a ball and place on a tray and press down with a fork. Bake in moderate oven (180) for 10-12 mins.

yummies,

rainrain1 - 2011-11-23 18:01:00

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elliehen - 2011-11-23 20:58:00

Yes, I have.( after I bought a piece at a cafe on the road through Featherston)
Make sure you use the edible one. I chopped the leaves very finely and added them at the end.
It was really good.

dbab - 2011-11-24 07:40:00

gardie wrote:

Kiwicakes online has these two but make a tree that is wider at the bottom - more graduation. I've recently bought one and can't wait to try it.

Yes this is the same. There are five different sized cutters so it starts off wider at the bottom and they progressively get smaller.

clgodkin - 2011-11-24 09:37:00

some great flavour options here, whether for gifts or for with that cuppa during the festive season. :-))

245sam - 2012-11-21 10:30:00

I have a recipe for a shortbread that you make in the whiz and roll into logs and cut after it's been in the fridge for couple hours and to that recipe you add finely chopped red and green glace cherries and cook as normal, they come out really well and look good as gifts, let me know if anyone wants the recipe :)

jenna68 - 2012-11-21 14:35:00

fee1965 wrote:

OMG - pistachio shortbread with a lemon glaze is divine!

Pistachio shortbread is also good with 1 teasp ground cardamom added to it

nauru - 2012-11-21 16:51:00

elliehen wrote:

Has anyone made lavender shortbread?

I have! I used the lavender flowers, carefully plucked them off the stems. It was yummy! I always keep some lavender flower heads in a jar of plain white sugar too!

lindylambchops1 - 2012-11-21 17:03:00

jenna68 wrote:

I have a recipe for a shortbread that you make in the whiz and roll into logs and cut after it's been in the fridge for couple hours and to that recipe you add finely chopped red and green glace cherries and cook as normal, they come out really well and look good as gifts, let me know if anyone wants the recipe :)

Yes please I love quick & easy! Also smashed up candy canes are good on top of shortbread.

lindylambchops1 - 2012-11-21 17:05:00

and my xmas favourite:
brown sugar shortbread.
125g butter, 1/3c brown sugar, 1c flour, ½ c fruit cake mix- optional
cream butter and brown sugar, fold in flour and fruit if using. bake at 160c for 15-20 min. You can shape them but I usually just blob them out all rough like.

vinee - 2012-11-21 17:55:00

try these for something different... they are a sort of cross between a shortbread and a melting moment, but are lovely for xmas gifts...and being piped they are so quick to make:

Viennese orange kisses
220g butter
1/2 cup icing sugar
2 TBSPS grated orange rind
1 TBSP cornflour
1 cup plain flour
1/2 cup self raising flour
Have butter at room temperature, cream with sifted icing sugar and orange rind, until soft and creamy.
Add cornflour, mix well.
Add sifted flours gradually, and beat until smooth.
Fill into piping bag fitted with a star tube.
pipe in 1 inch shapes on a lightly greased oven tray.
Bake in a moderate oven until pale golden brown.
When cold put together with orange cream:
60g butter
1 cup icing sugar
2 TBSPS orange juice.
Beat soft butter and sifted icing sugar until smooth, gradually beat in orange juice.
Sandwich biscuits together, and sieve a dusting of icing sugar over the top.

PS I have also used passion fruit filling for these instead of the orange cream...and a dash of freshly squeezed lemon juice rather than the orange.

Edited by kinna54 at 8:03 pm, Wed 21 Nov

kinna54 - 2012-11-21 19:49:00

For lindy :)

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 - 2012-11-21 21:21:00

jenna68 wrote:

For lindy :)

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! :)

Thanks very much Jenna. I Love Shortbread!

lindylambchops1 - 2012-11-21 22:08:00

How long do you keep your shortbread. Had a discussion with the other half who reckons it has to be eaten quickly. I was told it should be kept at least a week before you eat it.

olwen - 2012-11-22 18:10:00

"Quince Cafe - Lemon Shortbread
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.
Quote
tinkagirl (40 ) 6:44 pm, Sat 7 Jan #108"

bev00 - 2013-02-19 23:33:00

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cookessentials - 2013-02-20 09:38:00

Found this recipe today and as I LOVE mandarins, it will be one I will be making. The recipe sounds delicious.

Double Mandarin Shortbread

Ingredients

200gm unsalted butter, softened slightly
110gm castor sugar
240gm plain flour
80gm almond meal
the peel of 2 small mandarins (pith removed as much as possible)
1 small pinch of salt
Filling
60gm softened butter, unsalted
1 cup pure icing sugar ( sifted)
Approximately 2 teaspoons mandarin juice
2 x coin sized pieces of mandarin peel.
1 sprinkling salt
Optional 1/2 cup of castor sugar for sprinkling

Instructions

Put the sugar and the madarin peel into the food processor and process until the peel is very fine and the sugar begins to turn orange.
Pour the sugar mixture and the butter into a mixer bowl and beat until light and fluffy
Add the flour and almond meal and mix until just pulling together.
Tip out onto a work surface and knead very gently together into a flat disc and put into the fridge.
Rest approx 30min.
Roll the dough out between two pieces of baking paper to about 2cm thick ( or to your liking)
Place onto a lined tray leaving space for each biscuit to spread, and chill again approx 10 min in the fridge. Sprinkle with castor sugar, if using and put into the oven.
Bake for approcx 15 min. Check that they are firm to touch, or bake anoither 5 minutes.
Cool. **Optional** Once cool these can be cut with a small round cutter to make them all the same size.
Filling
Put the sugar salt and peel into the food processor and whizz until the rind is completely broken down. Add the icing sugar and 1/2 of the juice. Process till smooth, adding extra juice if the mixture is too stiff.
Once the biscuits are cool, spread with the mandarin icing and stick two together

Quotecookessentials (1214 ) 3:17 pm, Mon 8 Jul #11
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

Quotedbab (552 ) 3:29 pm, Mon 8 Jul #12

bev00 - 2014-02-20 23:22:00

keep shortbread mines lucky to make it to the tin. It seems to keep well up to two weeks.
I make my shortbread in the Whizz as well, just use my ordinary shartbread recipe throw everything in and whizz until it forms a ball. Tip out and knead then either roll into a cylinder and refrigerate or roll out and cut into shapes. I like it made with icing sugar although castor sugar works well too.

cgvl - 2014-02-21 09:22:00

Shartbread? I gotta go giggle

rainrain1 - 2014-02-21 15:01:00

rainrain1 wrote:

Shartbread? I gotta go giggle

me too!

lindylambchops1 - 2014-02-21 15:25:00