How to Make the Best Scottish Shortbread (recipe from Tartine Bakery in San Francisco)
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- I absolutely LOVE this shortbread! It is perfection. If you've ever visited Tartine Bakery in San Francisco, you know the quality of their baked goods. What makes me so happy about this recipe is it bakes up exactly like the shortbread I have always purchased when in the city. Give this simple recipe a try and find out for yourself that it will melt in your mouth and is the very BEST shortbread you could ever make!
Pamela
Shortbread
1 cup + 2 tbsp very soft, unsalted butter/9 oz/255 g
1/2 teaspoon salt/ 2 ml
1 3/4 cup + 2 tbsp all purpose flour/9 oz/ 255 g
1/2 cup + 2 tbsp cornstarch */ 2 2/3 oz/ 75 g
1/3 cup granulated sugar / 2 1/2 oz/ 70 g
1/4 cup superfine or granulated sugar (for topping)/ 2 oz/55g
Preheat oven to 325 degrees. Butter a 6 x 10 inch glass baking dish. ( I have used metal pans with no problems and different size pans as long as the overall area is very close to 6x10)
Place very soft butter in a mixing bowl. The butter must be very soft- the consistency of mayonnaise or whipped cream. Add the salt to the butter and mix well with a wooden spoon or whisk so that the salt dissolves completely before adding the rest of ingredients.
Sift flour and cornstarch together into a bowl.
Add granulated sugar to the butter and mix just until combined. Add the flour mixture and mix just until a smooth dough forms.
Pat the dough evenly into the prepared baking dish. The dough should be no more than 2/3 inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. ( I bake mine a bit longer to get the desired light golden color) The middle of the shortbread should remain light. Let cool on wire rack until warm to the touch.
Sprinkle the shortbread with the superfine or granulated sugar. Tilt the dish so the sugar fully and evenly coats the surface, then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread in rectangular fingers about 1/2 inch wide and 2 inches long. ( I like to cut mine a bit wider)
If the cookies have become cold they will not slice well so they must still be warm to the touch at this point. Chill thoroughly before removing from the baking dish.
The first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula. The cookies will keep in an airtight container in a cool place for up to two weeks.
* You may use rice flour or potato starch in place of the cornstarch. Rice flour will give shortbread a bit more crunch. Cornstarch is the softest of all, making a short and flaky cookie.
"Go, eat your food with gladness, and drink your wine with a joyful heart..."
Ecclesiastes 9:7
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My Scottish Grandmother's recipe is
4 cups flour
1 cup sugar
1 lb of butter
Cut into cookie shapes and slow baked at 250 for 50 to 60 minutes.
So friggin good! 🙂
250 C or F?
@@roshannalturk Fahrenheit
@@lauriebowman6979 thank you!
Thank you, thank you 💛
Thank you ….
I have that book! I've never made the shortbread recipe though. I bought the book to help perfect my bread making technique. TY I'll give it a try. The recipe is pretty basic.
Thanks for the recipe 🥰
My grandmother is Scottish. I helped her make shortbread when I was little. We made the shape round so we then just break it into pieces. I have craved it all my life. I'm 75 now.
Proper Scottish Short bread measurements are simple, say you used 200gms of butter, then you half that amount for the sugar 100gms, then add the weight of the butter and sugar to get the amount of All Purpose flour needed thats 300gms. Pinch of Salt and nothing else.
OR say 2 cups of butter, then 1 cup of sugar, then you would need 3 cups of all purpose flour.
I personally use 250gms of Butter,125gms Sugar then 375gms all purpose flour, and a pinch of salt. Then after shaping and fork pricking, I cook as follows.
Pre heat oven , i do mine at 160'c for around 20mins
Hope this helps someone. :) x
Thank u this helpful 💜
Spot on kayzium, it's so easy. The cook here overcomplicates things. Simple is best.
This is such a cumbersome way of making shortbread. The secret is not too much fuss!
Simple… pick a weight of butter, say…400g and make sure it’s really soft and cut into pieces. Halve that for your sugar 200g (caster sugar is best) and then add both those amounts together, to get your flour weight, which will be 600g. A pinch of salt and rub it all together till you get a dough. Press it to about an inch thick, square or round. Score your pieces, so you can snap the biscuits after they’re baked, also, prick them with a fork, it helps the cooking process…and looks good! 😉😁
My grandma made the best shortbread…making her recipe is a good way of reliving sweet childhood memories.
Jen. Australia.
❤️🙏❤️🇦🇺❤️
My family is from Scotland and there is nothing simpler than Scottish shortbread. It's butter ( I use 450 grams ) , sugar half that which is 250 or about a cup in American measurements then you add the two tog which is about three cups of flour . I add a good pinch of salt prob about 4 tsp and that's it . Work it with your hands .it takes a while until it's smooth . You don't need cornstarch just adjust the flour until it's the right crumbly consistency when you break a piece. Put baking paper in a metal tin . Press it in and use metal measuring cup with a bit of water on the bottom to smooth it out . Cut it always before baking into fingers. Dock it 4 or 5 times a finger . Bake at 325 until slightly golden around edges . Remove and let sit for about 15 mins. Recut the fingers with a sharp knife and lift out . We would never put sugar on it or ever refrigerate. My mother would put them in a tin. They are buttery , melt in your mouth and give Walkers a run for their money ! You can also do it in a round cast iron pot and score it in " petticoat tails " and dock . Shortbread should be easy and nothing better than when it's warm and buttery !
@@jillnicholson7430 that sounds so delicious. My family was from Scotland too… where the best shortbread is made. What is docking, may I ask. My logic says it is a print of a finger…but I must ask, because I have not heard that term before. I do recall my grandma pressing a thumb print into unmade biscuits, but it is a vague memory and I do not relate it to the shortbread recipe.
Mmmmm… whenever I am talking about shortbreads, I feel like making some. We have the ingredients in the cupboard, on any given day. So easy…and melt in the mouth delicious!
Thanks for your comment. ❤️🙏❤️
That's a professional recipe and THAT PARTICULAR recipe IS of the men on TH-cam, the channel is the backyard chef ???? It's he's recipe and tips for the recipe......😊 It's a rename chef for long and that was he's recipe for he's restaurant in the pass ? Euh????😂 Isn't your grandma recipe its a PARTICULAR recipe and tips so I know verry well because I'm a bread/pastry baker for more than 45 years and in the the spot for those professional recipes that are given some time..... And your grandma, wich kind of butter she use ? Salty or not? 😂
Actually the Scots called it shortbread to get around the tax which was usually applied to cookies and sweets...calling it "bread" implied a food staple, thereby eliminating the tax.
Interesting
Hilarious! And so characteristic!
That was so clever. Good on the Scots!
Native Scot here. From what I know and according to Wikipedia, it is actually called shortbread because the proportions of ingredients and method makes a "short" dough. Compare to shortcrust pastry Vs flaky pastry, although I have no idea what you call those on the US side of the pond.
Many folk think Scots are mean, miserly skinflints but we see ourselves as "canny" or frugal, IE careful with resources and not wasteful. We actually give more per head to charity than any other nation in the UK.
Adamsmith... Rubbish ! We may be tight (not wanting to spend our Money !)
It's Short (because it relates to Dough high Fat Sugar ratio) and nothing to do with Tax.
Dumb Yankee Doodle Dandee.
🤔
Yes, I live in Scotland ! 🏴 So yes I know my Shortbread !!!
And why is this Cook using a San Francisco Receipe ???
Get one from Scotland. 👍
Just saying.
Best Shortbread is less is more. I that It's Butter, Sugar, Flour, or Rice Flour.
Very basic mixing, do not stjr and mash it up. That toughens it up.
Use a Roller Pin, Roll Out. Cut a large Rectangle, cut this into Fingers (thin Bars) and Poke each Finger with multiple Fork Tines (tiny holes) so it's x4 Holes repeated down each time. Or Cut around a large Pot a big Circle, cut Triangle Lines (not right through : it's so you can Snap them apart.)
Again Fork Holes all over as a Pattern.
These Holes aide the Cooking (Drying/Bake process.
Once its Cooling, dust with Granulated White Sugar.
Leave it alone to be Cold, then Snap those Pettitecoat Triangles. Don't use Icing Sugar on Shortbread ! That's not Scottish. 🥴
And don't bother with those Wood Press Moulds, they don't work, and are made for USA Tourists to buy as they try and look out for a Haggis !?! (x4 Legged Beastie !) Nope it's a Sheep Meat/Oatmeal Sausage
of sorts. 🤣
I love the history of the baking tips that you give on your videos. I disagree with the woman that said you talk too much, your words are informative and educational. I have become a much better baker just watching your videos. I feel the history that you share with the recipes is a lovely touch and the tips are priceless!
I appreciate your kind comment, thank you, Karen.
I second Karen’s comments, you are making high quality instructional cooking videos that also have a friendly neighbor to neighbor quality--the viewer watches as if they were invited over to your house to make a dish that they recently enjoyed at a dinner party that you hosted-cool beans !
I made this recipe. Excellent! My baking was a lot messier than Pamela's and finished product was not quite as attractive, but everyone loved them. I even bought a shortbread mold which worked well. I really enjoy watching Pamela bake. She's very clear and explains the process so well.
Kevin, thanks for your kind comment. I’m so glad the recipe was a hit with everyone!
I used to live around the corner from Tartine. Fortunately, about the time we moved to Canada, they started publishing several books and recipes for items we really missed. Thank you for this reminder about shortbread. I’ll be sure to try some of your other recipes. I appreciate your straightforward and practical presentation. 👏🏾
If you measure your salt and put it in a coffee grinder and powder it. It will dissolve easier.
The bread part of shortBREAD was to avoid a tax that would have been applied to baked goods. Bread was taxed lower.
My goodness! Tax EVERYTHING?
A lot of people tend to like whipped light short bread
But imho...a True Scottish shortbread is 3 ingredients. Flour, icing sugar and butter right from an old Scottish recipe. Although I think there are many variations even in Scotland.
The key is making it " short" by kneading it for 20 minutes once ingredients are incorporated.
A good dough gets chilled into rolls, or pressed into a pie form.
Then the chilled rolls get cut into slices, placed on cookie sheet, majes sure to prick with fork.
Same for a pie, one can create patterns or scorng lines, so once cooked it can break apart easily. But then prick with fork liberally.
I really dislike cornstarch salt or any other additives.
It's a personal choice.
It most definitely is a personal choice. I’ve spent time in Scotland and brought home several recipes for shortbread, and surprisingly, I prefer this one!
@@pamelasfavoriterecipes7998 That is the main thing to really enjoy a version that works for you! My sister makes it very different too, as did my grandmother. My my grandfather's mother was from Scotland, and her recipe was very plain as I mentioned. It is personal preference for sure. I pretty much eat any shortbread that someone else makes! It is easy, but at same time work. Thank you for putting out a good video on making them.
@@pamelasfavoriterecipes7998 There is a recipe said to be Queen Elizabeth's favorite referred to as"Balmoral Shortbread" and her chef uses cornstarch in it as well, though the traditional recipe is only three ingredients. He notes that the texture is more crumbly and easier to bite into. Who knew? I'm trying your lovely Tartine recipe, about to put it in the oven as I write this. Thank you for your video!!
I love shortbread l bake a lot .Thank you for your recipe.l am from Sabah Malaysia.
I love it too! I appreciate your comment all the way from Malaysia!
I would definitely put a parchment sling in the pan to pull the batch out to cut
It is so very considerate of you to answer to the queries posed in the comments section. The recipe looks really good. I will try it tomorrow using a 8x8 inch pan.
A number if years ago I visited a friend in Glasgow for Christmas; I was from NZ but lived in Calif. Good shortbread was non existent.
During my stay I was fortunate enough to meet my friends Mom. She was an amazing cook. Her shortbread was far better than my own Moms and Grandmother 😂.... On Christmas day she gave me a gift and asked me not to open it until I returned home in the New year.
Upon opening it a week later; she had written out her (then) 126 yr old recipes for Hogmany Shortie...... there was a little note telling me to keep the gift a secret as it was usually passed down to the women in the family on their wedding day. She had consulted her sister about giving it to a no gamily menber ...She said it had made her so happy to be appreciated and have someone so enthusiastic about their tradional shortie recipie
To this day I have never given it to anyone other than my own daughters as they we'd.
It too had cornstarch! Altho this may seem wrong or fiddly to some, the difference it makes is phenomenal.
I haven't made it for a few years now but after seeing this....well.... the butter will be out overnight😊
That's mean to tell us if you won't share the recipe
@@brenda121143I agree. She shouldn’t have told the story if she wasn’t going to share.
I thought for sure she was going to share it. Deeply disappointed... and to find out she hasn't even made it in years.
@@charreed8727 Scot here, there is no real secret to good shortbread. It’s one part sugar, two parts softened butter, three parts flour. Any difference depends on the quality of the ingredients. That’s what probably made the difference in this “secret” recipe.
It is meant to be a crumbly texture but not tough. Don’t overwork it or it will be tough. I like it to have a slightly crisp texture so I replace some of the regular flour with rice flour. I’ve never used cornstarch so can’t speak to that. Prick the top of the shortbread before baking. Moderate oven, pull it out when it starts to turn golden.
It will be soft when it comes out, that’s the time to make pre sliced cuts so it will break away when completely cooled. Even better with a sprinkle of sugar on top after baking.
Home made is way way better than the mass produced commercial shortbread like Walkers that gets exported everywhere. That’s probably what the poster tasted in Scotland.
Just don’t burn it.
New subscriber 😊
First, it was the Bible verse you listed, below the recipe, that caught my attention. Secondly, as you spoke, I discovered myself becoming more at peace.
(After a heartbreaking day and much prayer and tears, finding you was the proverbial "icing on the cake.") ✝️💜
Thank you & Blessings ~
With the full recipe I use the same pan you do for fingers...or a Nordic Ware 'snowflake' pan to make my wedges and bake half of the recipe at a time. Works perfectly! Just a tip. This is a wonderful video to try... can't wait! Thank you for the excellent video and thorough explanation.
Excellent recipe! I am searching for the best shortbread recipe on YT.
* Please raise the volume on future recipes, had a hard time hearing this video.
Thank you much. 🌝
I am glad you enjoyed the recipe. As far as the volume is concerned, I have had a few people mention they cannot hear it well, but others say they have no problem whatsoever. Do you mind if I ask, on what device are you listening to the video?
@@pamelasfavoriterecipes7998 I'm listening on my phone. I clearly hear 99% of videos on YT and other apps perfectly, but occasionally happen upon ones that are very low in volume. 🌝
Caren,
I used to work in TV News as an Assignment Editor. The Reporter is supposed to narrate the story, and interview (two people talking). Photographers use the interview portions, and they use “B roll” or pictures to illustrate what the interview is about. Notice: it’s all words with pictures. If Pam DIDN’T narrate the recipe as she made it, it would be boring.l
What Pam is doing is narrating the recipe as she mixes, and bakes. The reason I watch is because - even though I’ve been cooking for 55 years, I learn techniques, substitutions, why certain ingredients are prepared differently to make the recipe fluffy instead of dense as brick. I enjoy applying these to recipes I’ve been using for 55 years - and you know what? My short bread is better, my scones are light and not like rocks.
If I didn’t learn something from Pam I probably wouldn’t watch. I watch BECAUSE every minute is interesting for me, and I learn so much.
Thank you for your very kind words, Margaret.
You need to write your comment under Caren's comment after hitting reply or she won't see it.
Thank you for this, I have this recipe and have been wanting to make it for a while, but have been feeling lazy until seeing you do it !!!
Thanks for the added history about Mary, Queen of Scots, and her love of shortbread!
This looks so delicious. I wish I had them ready made to eat right now!
I have had issues with the volume sometimes also but it might be because I have a soundbar. But it's not with every video... I always learn something new and I know everything you make is delicious! ❤😍
The man who baked the queens shortbread uses this same receipe
Thank you very much for this shortbread recipe. I love shortbread cookies and I’ve never thought to make any but you made it so simple and all your hints and advice I think I could do it.❤️🎄❤️
Shortbread has to be the simplest and most delicious recipe there is! I'm confused about the fact that some recipes call for "docking" or poking holes with a fork into the dough and some don't. In theory, the holes allow the heat to better penetrate the dough and cook it more evenly. So why do some call for docking and some don't?
Piercing shortbread dough before baking allows steam to escape and prevents the crust from bubbling. This recipe does not ask us to do this and I’ve never had a problem with either of these issues when using this recipe.
Ugh cooking spray
Also, it's called 'bread' because there was a luxury tax on biscuits and cakes so they called it bread to get around paying the tax.
I'm going to try this with salted butter and no added salt. Chef Google says 2 sticks contain a little more than 1/2 t salt---- so it should work
Corn starch??? Cooking spray??? Sorry, but my McGregor dander is up. Also, the most successful shortbread demands that all ingredients are blended together and not processed separately as you did. Butter softened to resemble mayonnaise?
Slainte!
Yep, this Scottish lass agrees with Jeanette. From a Galloway to a McGregor!
I have a shortbread cookie recipe that I usually make, but I happened upon this video, and I think I'll be making this one today. When you refrigerated the pan that did not have the removable base, how hard was it to take out? I'm thinking I'll use parchment paper.
Using parchment is never a bad idea. I often use it to line my pans. If you leave extra paper over the edge of the pan, you can simply lift the whole batch up and out all at once, which is probably what you do. Because I used a USA Pan, I had no issue with sticking or breaking of the first shortbread finger. I love their pans and own several. (I get no compensation for mentioning their products.)
@@pamelasfavoriterecipes7998 Thanks so much!! I'll do just that.
I’ve saved you recipe and I know they will be good with what’s in them. Thank you for your time and sharing your wonderful bake goods with us, and other this too!
Thank you, Carol❣️
I’m Scottish living in Denmark 30 years. Actually the best shortbread is from the co-op!! 😉
Well according to the person making this “shortbread” recipe says she prefers this recipe to any shortbread she had in Scotland! What an absolute insult and to mix the butter till it’s like mayo sent me over the edge.
Making these now. Thank you for the history and recipe.
Thanks for your great instructions and the helpful tips along the process. And, yes, snippets of history were great, too!
Shortening is fat, so they call it short. But really it's because they don't add yeast. Yeast puffs up, so it rises. But without yeast the dough stays short.
Nice recipe and I like your way to make videos
I love your video you take the time and explain you’re a good teacher ❤️your video is excellent thank you👍
Thank you so much for your kind words, Barbara.
Interesting, I've never mixed salt like that. I rather spend the time buttering the pan instead of using a commercial spray that contains heaven knows what.
I agree that the canned sprays are probably not a healthy alternative, but it saves time when filming a video.
Thank you for posting. I've been looking for a go to shortbread recipe.This techie looks like the one.
I wish you showed a close up of the consistency of the finished product as you break or crumble it ,but , I'll have to see that at home. Thanks
Mark, I am still learning how to make my videos better. Thank you for your suggestion and thank you for watching! I hope you enjoyed the recipe after making it.
I can't wait to make this. Thank you so much!
I’ve never tried anything from that bakery but I’m excited to make these!
You will love them!
I have my volume at full blast and I can barely hear her.
Thank you for letting me know. I’ve checked with some of my local subscribers and they’re not having a problem hearing me. So I really don’t know what the problem is on your end. Is it just this particular video? Or are you having trouble hearing all of them?
This is a very traditional Scottish recipe. Often butter is kept as cold as possible and rubbed into the rest of the ingredients. This way it can be cut into rounds or pressed into moulds, chilled for 20mins then baked in a med to low oven. This method would be much easier on the hands. Loved your video and explanation.
Yes I always thought that the butter had to be really cold. I’m going to try this one. I have two beautiful shortbread moles but when I use the recipe they came with it never looks nice.
Oh thanks I was looking on how to replicate a shortbread cookie I use to get from a bakery in Nova Scotia, the owners were Scottish they made round cut out shortbread with buttercream on top, they were so darn good.
I’m Scottish and this is the way I was taught. My mother was an excellent baker, she used her hands most of the time for mixing. It has a nice texture made with Semolina added.
I use Salted butter
I use a shortbread mold, which makes a sandy crumb
Thank you I have been looking for a recipe for shortbread and found your channel this morning. Thank you from U.K I’m also very grateful for the recipe in grams ❤
Absolutely perfect! What an enjoyable and educational video! I will try your way! Thank you!
Any way works. I never kneaded mine and they're always perfect
I have always wondered, why not use already salted butter since you put salt in anyway?
Hi kathie, there is about a quarter teaspoon of salt in one stick of salted butter. If you were making a recipe that did not need that much salt, using salted butter might produce a saltier taste than you would prefer. Using unsalted butter when baking and cooking, allows control as to how much salt is in a recipe. But it is always a good idea to follow the recipe as written. Many times when I’m baking and following someone else’s recipe, if it asks for ‘ butter’ and does not state ‘salted’ or ‘unsalted’ in that case, I will look to see if there is salt in the recipe ingredients. If so, I always use unsalted butter. I hope this is helpful!
Can't wait to try this. Love your videos
Hello Pamela! Thank you so very much for your incredibly calming and professional video at the same time. One feels watching you that you are one of their close friends.
I have a question, however, regarding the Scottish shortbread video that I just watched, would it be possible for you to give us some direction in purchasing the tart pans you used for this and in the event of other videos I have not seen any yet, but do you often times link the products And where you bought them? A lot of TH-camrs, who cook have often linked as an affiliate to Amazon for purchases, that gives them a little extra income source when the viewers utilize those links for their purchases. Thank you again so much for your expertise. I look forward to your comments about where, and what kind of pans would be the best to purchase. Have a beautiful day! 🥰🤗
J.J., so sorry for the delay in answering your question…..
I absolutely love USA Pans! You can easily find them on Amazon, but my local ACE Hardware store also sells a wide selection. I believe the USA pan I used for the shortbread was called a ‘biscotti pan.’ I never make biscotti in it though…..I like shaping biscotti and baking on a flat cookie sheet. I do have a video if you are interested! Thanks so much for your friendly comment and suggestions. 😊
Star Baker apron? Were you a contestant? Had no clue that there is corn starch in shortbread! Can't wait to try this one!
The apron was a gift. 😊 I wish I could say I’d been part of the show! You will love the shortbread, I’m sure!
My granny Scottish shortbread has butter, castor sugar, corn starch, rice flour, all purpose flour.
Scottis shortbread has 3 items butter,sugar, flour. They are not cookies they are simply shortbread. Nothing to do with tax it came for leftover bread thatsomeone had the idea to add suger Therefore - Short Bread. I am Scottish and I make it. Don't know what she is doing but she's not making Scottish shortbread.
Excellent tutorial!! Thank you so much. I send my nephew cookies regularly, all the way from NJ to CA. Shortbread is the perfect cookie to send and he really loves it. But it's always a good thing to improve on a good thing. Hope you have lovely holidays.
Thanks so much, Maria! I imagine your nephew really looks forward to those thoughtful packages you prepare for him. This shortbread recipe is a bit more tender than others I’ve made. But I find it has the best texture and flavor. I think if you wrap it well and snuggly it should ship just fine. Merry Christmas to you!
Hmmm, thought authentic Scottish shortbread (shortie) consisted of one part sugar, two parts butter, and four parts wheat flour, with a pinch of salt? No starch.
Would parchment paper not work so lifting out to cut it makes it easier?
I actually like salt crystals in my shortbread. 😋
Very nice video. Thank you.
Let's be clear, this is a standard recipe. What this is about is technique. And common sense.
Thankyou for sharing your wonderful recipe
Looks yummy! I wish you had shown us a close-up of the texture, so I could see how your shortbread came out. I don’t like shortbread simply because it crumbles into dust in my mouth, and I end up choking on it. So since I like the taste, I’d love to find a recipe that’s more moist inside and not quite so dry/dusty. I also wish you had shown us the way you usually do this - the turning away and sifting and turning back and stirring part, so I could come up with a streamlined process that would tempt me to try this.
This shortbread recipe is loved by everyone who tries it, so my guess is you will love it too!
@@pamelasfavoriterecipes7998 thanks! As soon as I get up my nerve …
Find a recipe with 3 ingredients, no cornstarch. Cornstarch makes it too crumbly. Must use butter, and kneading well by hand works best.
In my family, we always cover our small round cookies with a butter icing the cut green/red cherries on top. No crumbling there!
Too much work. Flour, butter and confectioner's sugar is all you need .
My all time favorite biscuit. Thank you for this recipe, willbe making this very very soon...maybe this evening. 😊
Hi, i love ur recipe. It looks so simple n easy to make. Shortbread is my alltime favourite biscuit. It looks so divine. I'm definitely going to try ur recipe. Thanx for sharing.
Poor people could not afford it because of the cost of sugar, not butter. Great vid.
Mine are in the oven as I write- the recipe and your instructions just made me want to try. I use the rectangular tart pan as well but I always put a strip of parchment in the bottom just to make it easier to remove the bottom plate. Nothing sticky with shortbread but I did it anyways. Thanks for this recipe.
Pam I love your Short Bread recipe!
Your video was great, it was fun to watch and complete in terms of “how to cook this recipe “!
I am retired now and my wife and I live in Kona as a retirement destination--however (even tho I am part Hawaiian) I was born and raised in San Francisco and at one time my brother and I owned three restaurants in San Francisco. I looked through some of your other videos and will probably make at least 3/4 of them. I am fond of Greece and Greek history and culture and can not wait to make the “Greek Stew”.
Take it from a Chef who once won the Bill Mandel “Jan 1st Billy Award for the best Hamburger for under $5.00 in San Francisco”--your videos are absolutely “top notch in both presentation and content and clarity (teachable/easily understandable)”
Aloha and Mahalo Nui Loa
Dorn
Dorn,
Wow, thanks so much for your very kind words and taking the time to watch my video.
It sounds like you have had a very full and exciting life and are continuing to live it up in Hawaii.
I look forward to hearing if you enjoyed the recipes, especially the Greek dishes from my husband’s grandmother.
Again thanks so much for taking the time to leave a comment!
This is real scottish shortbread but we make it with fruit powdered sugar
Butter consistency of mayonnaise, I like that, thanks!
Where are the ingredients ?
Danielle, under the video is the title, find the word ‘more’ in bold print, touch it and the recipe will drop down.
I use the 2-4-6 measurement. And weigh ingredients
So very impressed with your video and have made some totally delicious shortbread. Need for 2 weeks time. Have you tried freezing them. Also love your gentle manner😊
Thank you, Rosalie, for your kind comments.
This shortbread has never been around my kitchen long enough to need freezing, but I see no reason why it could not be frozen for use at a later date. Just wrap well to avoid freezer burn and to preserve the flavors.
My research shows … bread was not taxed … and cookies-deserts were
Hi Pamela, could you kindly also give the measurements in grams , as we don’t do cups here in Italy? Thank you ☺️ 🙏
Hi Sally,
Butter: 255 g
Salt: 2 ml
Flour: 255 g
Cornstarch: 75 g
Granulated sugar: 70 g
Superfine sugar: 55 g
@@pamelasfavoriterecipes7998 thank you so so much 🙏🤗
Will make but receipe to long
Ok, this recipe is amazing! And I’m no baker at all! Thanks!!
Great video - thank you. Not quite accurate on the name history though. The "bread" is because bread was not taxed wheras other baked goods were - thus they named it bread instead. Tax evasion at its tastiest.
Thank you, glad you enjoyed the video! I did do my research and there are actually many explanations for why they called it ‘bread’. So you are correct, and so am I. I just didn’t want to go into all of them and take up too much time. 😊
@@pamelasfavoriterecipes7998 I certainly dont want to be pedantic - but think about the time when they names this biscuit - they knew nothing about gluten fibre length. Anyway, doesn't matter - its a wonderful recipe and a terrific video. Thank you
Exactly.
This is not a true Scottish shortbread!!!
This is my 3rd time making these & today is a double batch! So easy & wonderfully addicting. 😍🥳
I make this and it is by far the very best flavor and texture ,I ad some drops of lemon extract and they are heaven.
You should try adding a maple syrup icing, it’s really simple, just powder sugar, milk, salt, and maple syrup (and vanilla extract if you’d like) it tastes divine on top
I cut mine in small circles 1" or a little bigger then butter icing and red and green cherries. BEAUTIFUL XMAS COLORS
You may as well just use a sugar cookie recipe then, if you’re just going to smother it. The beauty of shortbread is its simplicity and how wonderful it tastes on its own.
Thank you very much for that
I use my Scottish grandmother's recipe. It's probably 100 years old. No salt, no corn starch or whatever she used, no sugar on top, no refrigeration. Butter, sugar and up to 5 cups of flour. Cook in a jelly roll pan in a 275 degree oven not preheated for 60 to 70 minutes. Oh, and I poke holes into the dough prior to baking. Cut into bars pretty much as soon as you take it out of the oven. Easy peasy. I MIGHT try adding sugar on top to see how that is, but someone in the family is diabetic, so that would probably make him unable to eat them if I did that.
Your grandmother’s recipe sounds delicious! I don’t think the little bit of added sugar on top is going to change anything for your diabetic family member. Your recipe already has sugar, and flour which converts to glucose/sugar once eaten so any shortbread recipe won’t be good for a diabetic.
Yes just cold butter flour and caster sugar
I’m definitely going to make these as I love shortbread!
what amounts are used?........./for us who never made it?
Hi Paulette, The ingredients and instructions are always going to be underneath the video. If you look to the right, under the screen, you will see a little arrow pointing down. Touch that and the recipe will drop down for you.
Hi Pamela, Are there a printed recipes on your web page? I live on Vancouver Island, Canada. Thanks, John
Hello! I don’t have a website yet, but you can find the recipe under the video……touch the word ‘more’ in bold print, and recipe will drop down.
How about letting us know how much of each ingredient to put in
Hi George, the recipe with ingredient amounts is under the video.
@@pamelasfavoriterecipes7998 I gave it another look, still no mention of ingredient amount
@@georgebarrett133 under the video, there is a title ‘Scottish Shortbread’ To the right of that title is a tiny little arrow and if you touch that arrow, the description and recipe will drop down. It’s very inconspicuous, so I understand why people have trouble finding the recipes. Thank you for your persistence! TH-cam has changed the format just a little bit lately.
@@pamelasfavoriterecipes7998 ok found it thanks
Great video.
Woul have lived to see a close up of the shortbread in the pan before and after baking. As well as, your pretty assembled finished product for scale.
Thanks!
Thank you for your input, I will try to remember that next time!
I've never heard of It being baked in a pan before , my late Grandmother used to form the dough into a roll and then just cut into slices and place on a baking tray. She added the cornflour as well .
Hi Chrissie , there are many techniques for making successful and tasty shortbread. Many bakers have their own preferences, but with this particular recipe the dough is quite soft, and unless it was chilled you would not be able to roll this out and slice it. But if you prefer to do it that way, it might be fun experimenting with your Grandmother’s technique. But this recipe turns out really lovely pressed into a pan and baked and then sliced while warm.
My Scottish Grandmother also made rolls from the dough, wrapped in waxed paper and put in the frig over night. Not much sleep that night for us kids, knowing the next day she would slice them into cookies and bake them. :)
We love shortbread... but I am not finding the recipe anywhere and you did not give us the amounts of any of the ingredients... Please send.. I would love to make these
Hi there, under the video, look for the title of the recipe and the word ‘more’ in bold print. If you touch the word ‘more’ the recipe will drop down. Thanks for watching!
No need to spray the pan, its a no no on shortbread
Where’s the measurements. Listening and watching if you don’t give measurements is just not worth the watching.
Cissie, with all my videos, the measurements/ recipe will be under the title of the video. Find the bold print word ‘more.’ Touch it and the recipe will drop down.
It seems the cutting portion of this video was a failure? The cookies were breaking apart in chunks?
Maybe spend less time working the salt into the butter and more time on presentation.
Where exactly in this video do you see the cookies breaking apart in chunks? In the little round tart pan? I pre-cut the wedges in the tart pan and they came apart in lovely triangles as expected. I’m not sure what you’re referring to….
Why do you not give the measurements, I'm frustrated, if I'm going to put in the time to watch a video I want the actual recipe.
First of all, I don’t expect my viewers to have to jot down the recipe as they’re watching the video. Also, as with most baking channel videos on TH-cam, if you touch the word ‘more’ in bold print, the recipe will drop down for you and you can read it as you make it or you can print it out by copying and pasting. So, the ‘actual recipe’ is there. Merry Christmas!
It's amusing to see the different variations of Scottish shortbread. My father is from Scotland and his families recipe was so different than this one. Basically just butter (losts of it) sugar, a pinch of salt, one beaten egg and flour and that's it. It was put in a cake pan and scored so it was broken evenly when baked. I will bet my recipe against any others for true Scottish shortbread!
I don't know why you don't tell your viewers the measurements of the ingredients your shortbread looked good but the presentation was not
The measurements to all of my recipes are underneath the video. Find the title of the video, touch the word ‘more’ in bold print, and the recipe will drop down for you.
Guess what I am going to cook? 😉🥰
How about using salted butter instead of unsalted. It saves time and the necessity of incorporating salt.
The reason that is not a good idea is because you have no control over the amount of salt you are using in salted butter. Most, if not all professional bakers use unsalted butter, and then add just the right amount of salt to get a wonderful tasting recipe.
Question. Do you use this recipe for making shortbread tarts? If so could you add a tart filling recipe and or a recipe for a tart filling and a nice tart cookie dough.
Mahalo Nui Loa
Dorn
I have not ever tried to use this recipe for tarts. I think it would be too soft, even after chilling the dough. Tartine does have wonderful tart recipes in their book.
Lemon curd or crème patisserie make delicious tart fillings!
I found the book on line, bought it and it will be here in 5 to 14 days