Skip to main content

#Recipe: Traditional Shortbread

These wonderful treats remind me of my British heritage, and eating them during the holiday season. As long as you follow the recipe exact, they will be the most perfect, delicious shortbread ever!
Traditional Shortbread
INGREDIENTS
  • 1 cup unsalted butter, softened
  • 3/4 cup icing sugar
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • 2 tsp granulated sugar

METHOD
In a bowl using a wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.
Press dough into a parchment paper lined 9 inch square cake pan. Using the palm of your hand, flatten to make a smooth, even surface. Sprinkle with granulated sugar. Using a sharp knife, score the surface of the dough into 24 rectangles; prick with a fork a few times and refrigerate until firm, about 30 minutes.
Preheat oven to 300F (150C).
Bake until firm and pale golden, about 55 minutes. Let cool for 5 minutes. Cut through score lines and let completely cool.


**NOTE**
Keep in airtight container for up to a week or in the freezer for up to a month.


**No compensation was received for posting. Opinions and recipe are owned by this site.

I did another batch and it came out paler, which is good. See it pictured below.

Comments

  1. This looks delicious! I think I'll give this a try. I've actually never had this shortbread.Thanks for sharing Happy Holidays

    ReplyDelete
  2. I'll definitely try this recipe, but I doubt it will last a week at my house.

    ReplyDelete
    Replies
    1. Yeah, that's about how long it lasts here. :-)

      Delete
  3. I like shortbread, and this looks like a good recipe. Thanks for sharing.

    ReplyDelete
  4. I love old fashioned shortbread like this but I usually only get it around the holidays. I'll have to make my own so I can have it whenever I want! :)

    ReplyDelete
  5. I LOVE shortbread. Will have to try this recipe - it looks so yummy!!

    ReplyDelete
  6. I love shortbread. Thanks. Will try this.

    ReplyDelete
  7. I thought I'd seen this here. We have spent a lot of time experimenting with short bread recipes to find one like Granny's and will have to try this one once the temps cool a bit and I start baking more!

    ReplyDelete
    Replies
    1. If you have British roots, like I do, then you will enjoy this shortbread recipe. It's just like my nana's.

      Delete

Post a Comment

Comments are moderated due to spammers.
All opinions welcome. Be yourself, and have a blessed day!

Popular posts from this blog

The Friday 56 (With Instagram 56 & Book Beginnings)

Welcome to Week 341!
Rules:
*Grab a book, any book.
*Turn to page 56 or 56% in your eReader
(If you have to improvise, that's ok.)
 *Find any sentence, (or few, just don't spoil it)
*Post it.
*Add your (url) post below in Linky. Add the post url, not your blog url. 
*It's that simple.

Or join The Friday 56 on Instagram!

Rules: * Grab a book and find a creative way to showcase your 56. It can be a photo of the book and the 56 in comments, or whatever you come up with. Make sure to use the hashtag #Friday56 *Add your Instagram url to the Linky.
I only have until September 19th to get this book done. It's good though and I should be done in no time.

I'm also posting early for two reasons, 1; work, and 2; a review posting tomorrow. Watch for that!
56% on reader


#Recipe Minestrone Soup

**Recipe and photo owned by Freda's Voice.


Minestrone soup is one of my favorite soups that my mother-in-law makes, and since moving out of her home and into our own again, I need to figure out what went inside hers so I can make it myself. I'm happy to say I did get it, and the hubster says it is just like hers! That's a compliment!! So here is my rendition of my mother-in-law's soup.



INGREDIENTS
1 cup Ditali pasta shells 1/2 large onion, diced 2 tbsp olive oil 1 large garlic clove, minced 2 on-the-vine tomatoes, diced 1 zucchini, diced 3 organic carrots from bunch, diced 2 celery stalks, diced 1/4 head of cabbage, sliced and diced 1 can Cannellini beans, rinsed (white kidney beans) 2 cartons of vegetable stock 1 sprig of thyme 3/4 tbsp salt 1 tsp pepper 2 bay leaves
METHOD
Heat the oil in a pot on medium-low heat.  Add the onion and garlic, saute until golden. Add tomatoes, stir. Cook 2 minutes. Add zucchini, stir. Cook 1 minute. Add carrots, stir. Cook 1 minute. Add celery, stir. Cook 2 mi…

The Friday 56 (With Instagram 56 & Book Beginnings)

Welcome to Week 343!
Rules:
*Grab a book, any book.
*Turn to page 56 or 56% in your eReader
(If you have to improvise, that's ok.)
 *Find any sentence, (or few, just don't spoil it)
*Post it.
*Add your (url) post below in Linky. Add the post url, not your blog url. 
*It's that simple.

Or join The Friday 56 on Instagram!

Rules: * Grab a book and find a creative way to showcase your 56. It can be a photo of the book and the 56 in comments, or whatever you come up with. Make sure to use the hashtag #Friday56 *Add your Instagram url to the Linky.
So excited to be reading this one!!
Page 56