General Chat

Not a lot of difference,shortbread is traditionally Scottish and petticoat tails the shape,but if your recipe is from M&S book ....and it was your nan's.... bet your shortbread tastes delicious :-D xx

omg dont make me laugh,it looks like and taste like sweet pastry,no lovely light crumbly biscuit that melts in your mouth,more likely to choke you. :-( :-D

this is the recipe i use to make shortbread ,got it from our village mag many years ago....
2 0zs caster sugar , 4ozs butter (NOT MARG) 6ozs plain flour
warm the butter ,cream with sugar ,work the flour in with the hands .halve ,roll each piece into a round ,place on tray ,pinch edges, prick all over with fork ,mark into 8 pieces . gas 2 for 30 mins

you can double the amount and push it into a 7"x11" tin mark into fingers ,this needs 1hour at gas 2.

i've made this every christmas for years ,there is never any left.
hope it works for you. iris

. ;-) :-)

I find that shortbread has to be taken out of the oven when it's still quite soft. It goes crisper when it's cooling. If you leave it in the oven until it's crisp you will be able to lay a decent path with it.

Annie

Just go to Waitrose and buy some :-D

Foggy

Watch yer Dave, if you were to learn to cook, you wouldn't have to buy everything :-D :-D :-D :-D :-D


George :-) :-)

thanks everyone,
will try all of your recipes.x

jude,
still waiting for your fantastic recipe for shortbread,cant wait to try it,
thats if you can find it. :-D :-D

Oh eck......l did look but l also forgot, it was on GR about a year ago maybe l can find the thread....or l'll ring my sister its her recipe!
Sorrrrrry...lol
Tis nice though honest:)
jude ;-)

Morning Jude is this the recipe you're looking for?
8oz plain flour.
4oz custard powder
4oz caster sugar
8oz butter
Pre heat oven 190 deg. mix all ingredents together press into an 8inch greased sandwich tin, prick with a fork and bake for 20-25mins.
Remove from oven and dust with caster sugar. Leave to cool before removing from tin

Mau xx

Yehhh...thanks Mau....did you see the other threads l moved up:)

Suzanne....you'll love it:)

jude ;-)

Edit...just copied & p'd it :-D

thanks jude and everyone else,will try them in a few days and let you know.x :-D

I use the "2, 4, 6" recipe...same as Iris has written above.....
2 oz sugar
4 oz butter
6 oz flour


K

thank you karen. :-D

:-)

I've been a baker here in Scotland for 44 years and I've never heard of shortbread with milk in it!
Some folk add cornflour (cornstarch in the US) or custard powder as someone else mentioned but, real, old-fashioned shortbread should only have three ingredients. flour, butter and caster sugar. The dough should not be kneeded past the stage when it is seen to be clear and smooth.
It does no harm to rest it for an hour in a cool place (or a refridgerator) for an hour before baking. It is always good practice to prick the shapes all-over with a fork before baking.
If making in a traditional shortbread mould take care not to have the oven too hot as the edges will burn before it is baked in the centre.

hi james.
the recipe for shortbread(petticoat tails)was taken out of the home baking cookery book by ELIZABETH POMEROY recipe as follows-
350g plain flour
pinch salt.
100g caster suger.
120g butter.
4 tablespoons milk.
it tasted horrible,just like sweet pastry,(which is what it was if you look at the recipe) going to do judes recipe when i have time.x

The aga makes amazing shortbread using the three basic ingredients. At school, however, I do remember the recipe had ground rice in it and that was pretty good too. All this talk of food is making me hungry :-)

yes lavender i remember a recipe somewhere for shortbread that had groud rice or rice flour in it. i cant eat my shortbread because im on weight watchers,(not a cop out but true).x
:-D