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#Shortbread

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Easy Scottish shortbread recipe #foodies #reels #viralreels #reel #afternoontea Ingredients Dough for 30 shortbread cookies Butter - 250g Pordered sugar - 100g Plain flour - 325g
Easy Scottish shortbread recipe #foodies #reels #viralreels #reel #afternoontea Ingredients Dough for 30 shortbread cookies Butter - 250g Pordered sugar - 100g Plain flour - 325g
Mini Shortbread 🥹 Too cute to eat...ok they’re not that cute, I ate them all 😂🤦🏽‍♀️ Comment ‘Shortbread’ and I’ll send you the recipe! Click the link in my bio ⬆️or go to ➡️emsfoodiefix.com Make sure to follow @emsfoodiefix for more recipes like this one ❤️ #shortbread #shortbreadcookies #shortbreadbiscuits #minidesserts #easybaking #biscuitsofinstagram #homemadecookies #easydesserts #cutefood Which ones your fav?
Mini Shortbread 🥹 Too cute to eat...ok they’re not that cute, I ate them all 😂🤦🏽‍♀️ Comment ‘Shortbread’ and I’ll send you the recipe! Click the link in my bio ⬆️or go to ➡️emsfoodiefix.com Make sure to follow @emsfoodiefix for more recipes like this one ❤️ #shortbread #shortbreadcookies #shortbreadbiscuits #minidesserts #easybaking #biscuitsofinstagram #homemadecookies #easydesserts #cutefood Which ones your fav?
Shortbread Biscuits
Shortbread Biscuits
SOFT CHOCOLATE CHIP SHORTBREAD 😍 This shortbread just melts in your mouth and you only need 4-ingredients to make it 🥰 It’s so simple and easy to make with minimal equipment 🙌 Sound on for full instructions 🔉 All you need is: 225g unsalted butter, softened 115g granulated sugar + 2 tbsp for sprinkling 320g plain flour 90g chocolate chips + 30g for the topping Tin size: 8x8” Bake 180C/(160C fan) 25-30 mins - or until the edges are lightly golden. Try not to overbake as the shortbread can go hard and crumbly Enjoy! #fitwaffle #fitwafflekitchen
SOFT CHOCOLATE CHIP SHORTBREAD 😍 This shortbread just melts in your mouth and you only need 4-ingredients to make it 🥰 It’s so simple and easy to make with minimal equipment 🙌 Sound on for full instructions 🔉 All you need is: 225g unsalted butter, softened 115g granulated sugar + 2 tbsp for sprinkling 320g plain flour 90g chocolate chips + 30g for the topping Tin size: 8x8” Bake 180C/(160C fan) 25-30 mins - or until the edges are lightly golden. Try not to overbake as the shortbread can go hard and crumbly Enjoy! #fitwaffle #fitwafflekitchen
How to make shortbread 🍪 Ingredients: 250g plain flour 75g caster sugar 175g unsalted butter Pinch of salt Caster sugar for sprinkling Method: 1. Add the butter, flour, sugar and a pinch of salt into a bowl. 2. Rub the butter together between your fingers until it forms a breadcrumb texture. 3. Tip the mixture into a 20x20cm tin lined with baking paper. Gently press it down evenly, until about 1.5 cm thick. Smooth the top and poke some holes all over using a fork. Place into the fridge to chill for 30 minutes. 4. Bake in a preheated oven at 160°C (320°F) for 18-20 minutes until a pale golden colour, not brown. 5. Remove from the oven and cool for 5 minutes. Slice into squares or fingers and sprinkle over some sugar while still warm. 6. Allow to cool completely in the tin before storing in an airtight container. Then enjoy! #shortbread #baking #cookingtips #howtocook
How to make shortbread 🍪 Ingredients: 250g plain flour 75g caster sugar 175g unsalted butter Pinch of salt Caster sugar for sprinkling Method: 1. Add the butter, flour, sugar and a pinch of salt into a bowl. 2. Rub the butter together between your fingers until it forms a breadcrumb texture. 3. Tip the mixture into a 20x20cm tin lined with baking paper. Gently press it down evenly, until about 1.5 cm thick. Smooth the top and poke some holes all over using a fork. Place into the fridge to chill for 30 minutes. 4. Bake in a preheated oven at 160°C (320°F) for 18-20 minutes until a pale golden colour, not brown. 5. Remove from the oven and cool for 5 minutes. Slice into squares or fingers and sprinkle over some sugar while still warm. 6. Allow to cool completely in the tin before storing in an airtight container. Then enjoy! #shortbread #baking #cookingtips #howtocook
🎄 SIX SHORTBREAD COOKIES FOR YOUR CHRISTMAS COOKIE TRAY! 🍪 buttery classics, fruity favorites, and chocolate-filled treats—which one would you bake first? ❤️ Save this post for your holiday baking! 👇 🍪 1. PECAN SANDIES • 1 cup (226 g) salted butter, cold and cubed • ½ cup (100 g) light brown sugar • 2¼ cups (280 g) all-purpose flour • ½ cup (60 g) toasted pecans, finely chopped • Extra chopped pecans or pecan halves for topping, optional • Powdered sugar for dusting, optional 🍪 2. CLASSIC SHORTBREAD COOKIES • 1 cup salted butter, softened • ¾ cup powdered sugar • 1 teaspoon vanilla • 2½ cups all-purpose flour 🍓 3. WHITE CHOCOLATE STRAWBERRY SHORTBREAD • 1 cup unsalted butter, softened • ½ cup + 2 tablespoons powdered sugar • 1 teaspoon vanilla extract • ½ teaspoon salt • 2 cups all-purpose flour • ¾ cup dried strawberries, finely chopped • ⅔ cup white chocolate chips or finely chopped white chocolate 🍒 4. MARASCHINO CHERRY SHORTBREAD • 1 cup unsalted butter, at room temperature • ½ cup powdered sugar • ½ tablespoon vanilla extract • 2 cups all-purpose flour • ½ teaspoon salt • ¾ cup chopped maraschino cherries, drained well and dried on paper towels • ⅔ cup chocolate chips 🥜 5. PEANUT BUTTER CHOCOLATE CHIP SHORTBREAD • ½ cup unsalted butter, at room temperature • ⅓ cup creamy peanut butter • ½ teaspoon vanilla extract • 1¼ cups all-purpose flour • ¼ cup powdered sugar • ½ teaspoon sea salt • ½ cup miniature milk chocolate chips • ⅓ cup miniature semi-sweet chocolate chips 🍋 6. LEMON SHORTBREAD COOKIES For the cookies: • 1 cup unsalted butter, softened • ½ cup + 2 tablespoons powdered sugar • 1 teaspoon vanilla • Grated zest of 1 lemon • 2 cups all-purpose flour • 3.5 oz. white chocolate, finely chopped For the homemade lemon curd: • ½ cup lemon juice • 2 teaspoons lemon zest • ½ cup sugar • ⅛ teaspoon salt • 2 eggs • 5 tablespoons unsalted butter For the decoration: • 1.5–2 oz. white chocolate • ½ teaspoon coconut oil Full Recipes Below
🎄 SIX SHORTBREAD COOKIES FOR YOUR CHRISTMAS COOKIE TRAY! 🍪 buttery classics, fruity favorites, and chocolate-filled treats—which one would you bake first? ❤️ Save this post for your holiday baking! 👇 🍪 1. PECAN SANDIES • 1 cup (226 g) salted butter, cold and cubed • ½ cup (100 g) light brown sugar • 2¼ cups (280 g) all-purpose flour • ½ cup (60 g) toasted pecans, finely chopped • Extra chopped pecans or pecan halves for topping, optional • Powdered sugar for dusting, optional 🍪 2. CLASSIC SHORTBREAD COOKIES • 1 cup salted butter, softened • ¾ cup powdered sugar • 1 teaspoon vanilla • 2½ cups all-purpose flour 🍓 3. WHITE CHOCOLATE STRAWBERRY SHORTBREAD • 1 cup unsalted butter, softened • ½ cup + 2 tablespoons powdered sugar • 1 teaspoon vanilla extract • ½ teaspoon salt • 2 cups all-purpose flour • ¾ cup dried strawberries, finely chopped • ⅔ cup white chocolate chips or finely chopped white chocolate 🍒 4. MARASCHINO CHERRY SHORTBREAD • 1 cup unsalted butter, at room temperature • ½ cup powdered sugar • ½ tablespoon vanilla extract • 2 cups all-purpose flour • ½ teaspoon salt • ¾ cup chopped maraschino cherries, drained well and dried on paper towels • ⅔ cup chocolate chips 🥜 5. PEANUT BUTTER CHOCOLATE CHIP SHORTBREAD • ½ cup unsalted butter, at room temperature • ⅓ cup creamy peanut butter • ½ teaspoon vanilla extract • 1¼ cups all-purpose flour • ¼ cup powdered sugar • ½ teaspoon sea salt • ½ cup miniature milk chocolate chips • ⅓ cup miniature semi-sweet chocolate chips 🍋 6. LEMON SHORTBREAD COOKIES For the cookies: • 1 cup unsalted butter, softened • ½ cup + 2 tablespoons powdered sugar • 1 teaspoon vanilla • Grated zest of 1 lemon • 2 cups all-purpose flour • 3.5 oz. white chocolate, finely chopped For the homemade lemon curd: • ½ cup lemon juice • 2 teaspoons lemon zest • ½ cup sugar • ⅛ teaspoon salt • 2 eggs • 5 tablespoons unsalted butter For the decoration: • 1.5–2 oz. white chocolate • ½ teaspoon coconut oil Full Recipes Below
classic shortbread ✨
classic shortbread ✨
Cardamom Shortbread Cookies 🎄 for your holiday cookie swaps and gifts. 🎁 I made them with baking essentials from @surlatable, including this charming shortbread mold with 9 designs. Comment COOKIES and I’ll DM you the recipe or use the link in my profile. The cardamom flavor isn't super strong as I still wanted the buttery, sweetness of shortbread. A subtly spiced cookie to pair with a cup of tea. Cookie Recipe: https://bit.ly/41mYle5 Shortbread Pan: https://bit.ly/4f3WK07 Copper Bench Scraper: https://bit.ly/49nPUBq Copper Ornament: https://bit.ly/3BkEeTj *affiliate links
Cardamom Shortbread Cookies 🎄 for your holiday cookie swaps and gifts. 🎁 I made them with baking essentials from @surlatable, including this charming shortbread mold with 9 designs. Comment COOKIES and I’ll DM you the recipe or use the link in my profile. The cardamom flavor isn't super strong as I still wanted the buttery, sweetness of shortbread. A subtly spiced cookie to pair with a cup of tea. Cookie Recipe: https://bit.ly/41mYle5 Shortbread Pan: https://bit.ly/4f3WK07 Copper Bench Scraper: https://bit.ly/49nPUBq Copper Ornament: https://bit.ly/3BkEeTj *affiliate links
Shortbread has always been one of those recipes that brings me right back to childhood. That buttery smell filling the kitchen, the way the cookies melt the moment you take a bite, and the quiet satisfaction of something so simple turning out so good. This really is The Perfect Shortbread, just the way I remember it. ✨ Comment RECIPE and I’ll DM you the full recipe! or google “jocooks shortbread” or click the link in my bio! https://www.jocooks.com/recipes/classic-shortbread-cookies/ #ThePerfectShortbread #JoCooks #ShortbreadCookies #HolidayBaking #ButterCookies #EasyBaking #ClassicRecipes #HomemadeCookies #CookieSeason #BakingJoy
Shortbread has always been one of those recipes that brings me right back to childhood. That buttery smell filling the kitchen, the way the cookies melt the moment you take a bite, and the quiet satisfaction of something so simple turning out so good. This really is The Perfect Shortbread, just the way I remember it. ✨ Comment RECIPE and I’ll DM you the full recipe! or google “jocooks shortbread” or click the link in my bio! https://www.jocooks.com/recipes/classic-shortbread-cookies/ #ThePerfectShortbread #JoCooks #ShortbreadCookies #HolidayBaking #ButterCookies #EasyBaking #ClassicRecipes #HomemadeCookies #CookieSeason #BakingJoy
Shortbread Cookies are so easy yet delicious to make you have to give it a try. I am hosting an Eggless Biscuit Masterclass on 14th Jan on Zoom where you will be learning some delicious, crisp biscuits that will pair perfectly with your cup of tea/coffee. Don’t miss it, DM to register and now onto the recipe. 75 grams (5 tbsp) Salted Butter 30 grams ( 5 tbsp) Icing Sugar 125 grams (1 cup) All Purpose Flour/Maida 1/2 tsp Vanilla 🍪Cream butter and sugar until pale and fluffy. 🍪Add flour/maida and knead into a soft dough. 🍪Line a 5x5 inch pan with parchment paper and spread the cookie dough evenly in it 🍪Mark the cuts in the cookie dough and then make holes using fork 🍪Bake in preheated oven at 180C for 15-18 mins. #reels #reelsinstagram #recipereel #recipe #egglesscookie #cookierecipe
Shortbread Cookies are so easy yet delicious to make you have to give it a try. I am hosting an Eggless Biscuit Masterclass on 14th Jan on Zoom where you will be learning some delicious, crisp biscuits that will pair perfectly with your cup of tea/coffee. Don’t miss it, DM to register and now onto the recipe. 75 grams (5 tbsp) Salted Butter 30 grams ( 5 tbsp) Icing Sugar 125 grams (1 cup) All Purpose Flour/Maida 1/2 tsp Vanilla 🍪Cream butter and sugar until pale and fluffy. 🍪Add flour/maida and knead into a soft dough. 🍪Line a 5x5 inch pan with parchment paper and spread the cookie dough evenly in it 🍪Mark the cuts in the cookie dough and then make holes using fork 🍪Bake in preheated oven at 180C for 15-18 mins. #reels #reelsinstagram #recipereel #recipe #egglesscookie #cookierecipe
Shortbread wedges 🧈 made in a pretty ceramic mold. I love how easy it is to make the cookies look decorated with very little effort. The pan comes with a recipe booklet so I adapted and did lemon shortbread. Get the recipe: https://pastrywithjenn.com/2021/12/giant-lemon-shortbread-cookie/
Shortbread wedges 🧈 made in a pretty ceramic mold. I love how easy it is to make the cookies look decorated with very little effort. The pan comes with a recipe booklet so I adapted and did lemon shortbread. Get the recipe: https://pastrywithjenn.com/2021/12/giant-lemon-shortbread-cookie/
Shortbread Cookies⭐️The perfectly not-too-sweet cookie - I’ve never been much of a baker, but this year I wanted to pick one simple cookie and nail it. Hope you enjoy these as much as I do! ~ food scale not necessary, although I’m a huge fan of using one now and you can buy one for around $10 Ingredients -2 cups (256 g) all-purpose flour -1 cup (115 g) powdered sugar -1 cup (227 g) butter, room temp and cubed -1 tsp vanilla extract -1/2 tsp salt -cane sugar for sprinkling Steps ▫️In a large bowl, combine cubed room temp butter and sugar. Beat together until creamed using either a stand mixer or handheld mixer. Scrape down the sides with a spatula and add in vanilla and salt. Mix again. ▫️Measure and add in flour. Mix until a Play-Doh like dough is formed. ▫️Prep a sheet of plastic wrap with a light sprinkling of flour and then shape dough into a log using hands. Wrap log in plastic wrap and smooth sides into your desired shape - I like to make a square log with rounded corners. ▫️Place dough in the fridge to chill for at least 30 minutes but can be up to 24 hours. ▫️Preheat oven to 350 degrees about 15 minutes before you plan to bake the cookies. ▫️Remove chilled dough from the fridge, unwrap and slice Into quarter inch thick slices - usually about 16 cookies per batch. ▫️Arrange on a parchment paper lined cookie sheet with at least half an inch between cookies. They don’t spread much but if they do that can be corrected mid bake. Sprinkle cookies with cane sugar for a little extra sparkle on top. ▫️Place in oven at 350° for 10 minutes. Check at 10 minutes to see if any spreading has occurred. You can use a butter knife to gently pat in and reshape any edges that has spread. Cook for another five minutes checking for edges to be lightly golden brown. Remove cookies from oven and allow to sit on the pan for five minutes before transferring to a cooling rack. In my opinion, these cookies have the best texture when fully cooled. They can be stored on the countertop in an air tight container for up to a week. You can also use this dough to roll out and cut shapes. Enjoy!
Shortbread Cookies⭐️The perfectly not-too-sweet cookie - I’ve never been much of a baker, but this year I wanted to pick one simple cookie and nail it. Hope you enjoy these as much as I do! ~ food scale not necessary, although I’m a huge fan of using one now and you can buy one for around $10 Ingredients -2 cups (256 g) all-purpose flour -1 cup (115 g) powdered sugar -1 cup (227 g) butter, room temp and cubed -1 tsp vanilla extract -1/2 tsp salt -cane sugar for sprinkling Steps ▫️In a large bowl, combine cubed room temp butter and sugar. Beat together until creamed using either a stand mixer or handheld mixer. Scrape down the sides with a spatula and add in vanilla and salt. Mix again. ▫️Measure and add in flour. Mix until a Play-Doh like dough is formed. ▫️Prep a sheet of plastic wrap with a light sprinkling of flour and then shape dough into a log using hands. Wrap log in plastic wrap and smooth sides into your desired shape - I like to make a square log with rounded corners. ▫️Place dough in the fridge to chill for at least 30 minutes but can be up to 24 hours. ▫️Preheat oven to 350 degrees about 15 minutes before you plan to bake the cookies. ▫️Remove chilled dough from the fridge, unwrap and slice Into quarter inch thick slices - usually about 16 cookies per batch. ▫️Arrange on a parchment paper lined cookie sheet with at least half an inch between cookies. They don’t spread much but if they do that can be corrected mid bake. Sprinkle cookies with cane sugar for a little extra sparkle on top. ▫️Place in oven at 350° for 10 minutes. Check at 10 minutes to see if any spreading has occurred. You can use a butter knife to gently pat in and reshape any edges that has spread. Cook for another five minutes checking for edges to be lightly golden brown. Remove cookies from oven and allow to sit on the pan for five minutes before transferring to a cooling rack. In my opinion, these cookies have the best texture when fully cooled. They can be stored on the countertop in an air tight container for up to a week. You can also use this dough to roll out and cut shapes. Enjoy!
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