Comments on: (Not so) Simply Shortbread

By: Si

Si — Sat, 31 Dec 2011 20:31:39 +0000

you also don’t tell us if the butter should be salted or unsalted, if you sprinkle with demerara sugar afterwards or don’t bother. too much talk about decoration, not enough focus on the recipe itself. if you give someone a christmas present you don’t blab on about the wrapping.

By: Si

Si — Sat, 31 Dec 2011 20:26:06 +0000

this always annoys me about recipe’s being posted up: not enough clarification. You say add 2cups of flour. Well, what type? plain, self raising, all purpose, corn flour, rye flour etc, there are 50 different types and you don’t tell us which one.

By: Ben H.

Ben H. — Fri, 03 Apr 2009 16:39:06 +0000

I make my shortbreads this way (based off a recipe on joyofbaking.com).

Cream together:
226 gm butter
50 grams sugar
1tsp vanilla
1/8tsp salt

Stir in:
250grams flour
60grams of freshly toasted and ground nut flour (walnut/pecan/macadamia…whatever you want)

Then I roll them into balls, chill then bake them and finally roll them in powdered sugar once cool. To dress them up I like to mash the zest of 1 lemon into the sugar. Or orange zest with caraway seed which is my personal favorite.

By: Joyful Abode

Joyful Abode — Thu, 03 Jan 2008 02:33:45 +0000

stormimay I’m SO glad you liked them! Thank you for sharing your shortbread story with me.

By: Stormimay

Stormimay — Thu, 03 Jan 2008 02:30:05 +0000

I just thought I would let you know we made these for Christmas, wrapped around Andes mints per your suggestion. Yum! We had to be careful not to overbake, but these have pretty much replaced my rice flour shortbread. It isn’t quite as silky, but the difference is minimal, especially compared to the effort. Thank you much!

By: Holiday Traditions | Joyful Abode

Holiday Traditions | Joyful Abode — Mon, 17 Dec 2007 20:19:33 +0000

[...] (Not so) Simply Shortbread [...]

By: yayanana

yayanana — Sat, 15 Dec 2007 13:34:17 +0000

And I, the mother, loved the birthday cookies…and my husband was very taken with them. Joyful really knows her stuff.

By: Stormimay

Stormimay — Wed, 12 Dec 2007 18:34:24 +0000

I put use my thumb to put a dip in the center of the cookie. I place a maraschino cherry in the dip and pour a bit of chocolate on top. Yum!
Funny you posted this recipe. My husband asked me yesterday to make him shortbread this weekend. I wasn’t looking forward to making a grocery trip just for some rice flour, which I generally use for the silky texture. I think I will just give this recipe a shot instead! Thanks!

By: Helena

Helena — Wed, 12 Dec 2007 14:50:29 +0000

Yum, thanks for sharing! Is this something I could make in the Kitchenaid, or is it better done by hand?

By: EmmaH

EmmaH — Wed, 12 Dec 2007 12:21:29 +0000

A while back I had a mad urge to bake, and made some lovely shortbread, but I used ground almonds instead of flour. So I guess they weren’t really shortbread…well they were shortbread to me! Anyway, I added some cinnamon in the dough too, and then when they were cooled I coated them in white chocolate.
I was told off by all the dieting ladies when I took them into work, because they were addictive

Now I’m feeling the baking urge again…But I’m the one on a diet. Argh!