I set my notifications to receive all the videos from you channel 🎉 I just love your manner and especially love your approach, focused on techniques but not rigid. You're fun to watch 😂❤ I searched out your channel today, bc I wanted some good results from chef recipes 😋 I see you're not posting much, and I'm here to encourage you ❤ Things I like watching, budget recipes, but done well ! ❤ cooking for 12, like 2 or 3 dishes, for a realistic budget, like,, 60$ ? Lindsay, You're a 💎 and people just need to discover you more ✨ ❤ these are my 2 cents, hope it's helpful and maybe encouraging 🎉 and not disrespectful 😉 Sending love and light from Ontario 🇨🇦
Thank you so much for your comment and your words of encouragement! I'll absolutely add those to my list while I'm brainstorming. Stay warm up in Ontario!
Never rice flour in shortbread and in US we have bakers sugar which is finer than caster sugar. I still have my school cookery book from St John’s in Dundee Scotland…Yes 3 ingredients Butter, sugar and all purpose flour. Anything else is biscuits or cookies in US. Don’t call it shortbread as you have more than 3 ingredients. Sorry, I’m proud of my Scottish heritage.
No need to apologize for being proud of your heritage! I love that. While this not the 3-ingredient recipe, the rice flour is not a brand new idea--I met folks in Scotland who used it while I was over there. You're right that Baker's Sugar is finer than granulated, and can be a great substitute for caster sugar. Working to make it accessible to everyone!
You could mention the recipe quantity for each of the ingredients & also the oven temperature clearly, this information is getting lost in your overall message, I have to assume the qyantities
In America, the brand C&H Sugar DOES have a Caster sugar. Ther call it Baker Sugar (or Baker's Sugar). It is packaged in a milk carton-style container printed in their classic color as their regular sugar.
Rice flour has a coarser texture than all-purpose flour, so it gives shortbread cookies their distinctive texture. It is also gluten free, so rice flour will add to the structure without developing the gluten protein network. This will keep the cookies tender rather than tough. I use this one! amzn.to/3KpvFXI
Hi.. if this is authentic Scottish shortbread you don’t use rice flour. Have been making shortbread since I was twelve and using my Scottish cookery book recipe…. It’s shortbread and not cookies as in Scotland we would call cookies biscuits…
@helenblackwood2724 l have seen a lot of Scottish shortbread recipes and a lot of them use rice flour all of them true Scottish youtube videos maybe is just a personal preference.
if you enjoy a tackiness to the teeth and sand in you're shortbread follow this recipe, otherwise omit the rice flour for cornflour or just use flour by itself, not one recipe i have tried was any good with rice flour, self confessed chefs these days andy from st andrews.
To each their own! I vouch for this recipe, and I've been an executive pastry chef in NYC restaurants for many years. You are welcome to make yours however you prefer.
Help! Does anyone know if this can be turned into cookies instead of the strips? Has anyone tried and tested doing this? I realize I could just roll the dough out and cut out the cookies, but what I am concerned about is the fact that it is a two-step process. I want to make them today.
Hi @barbra429! I know you said you wanted to bake these a couple days back, but I still wanted to respond to you in case it is useful! The size and shape don’t matter much, but do think about the size you want before you bake them. For example, I wanted 3 ½ x 1 inch sticks, so I pressed my dough out to about 7 inches high and 9 inches across. It will slope slightly on the sides when baked, so you want to have a little buffer to cut perfect shapes.
Im from Cornwall England, cornflour is better then rice flour, cornflour will make light buttery texture. Ricd flour keeps better in the freezer
An interesting tip, Phil! Thanks!
Much easier to purchase cornflour (a.k.a. cornstarch)! Thanks!!!
Sounds good!@@SledDog5678
I set my notifications to receive all the videos from you channel 🎉 I just love your manner and especially love your approach, focused on techniques but not rigid. You're fun to watch 😂❤
I searched out your channel today, bc I wanted some good results from chef recipes 😋
I see you're not posting much, and I'm here to encourage you ❤
Things I like watching, budget recipes, but done well ! ❤ cooking for 12, like 2 or 3 dishes, for a realistic budget, like,, 60$ ?
Lindsay, You're a 💎 and people just need to discover you more ✨ ❤ these are my 2 cents, hope it's helpful and maybe encouraging 🎉 and not disrespectful 😉
Sending love and light from Ontario 🇨🇦
Thank you so much for your comment and your words of encouragement! I'll absolutely add those to my list while I'm brainstorming. Stay warm up in Ontario!
Never rice flour in shortbread and in US we have bakers sugar which is finer than caster sugar. I still have my school cookery book from St John’s in Dundee Scotland…Yes 3 ingredients Butter, sugar and all purpose flour. Anything else is biscuits or cookies in US. Don’t call it shortbread as you have more than 3 ingredients. Sorry, I’m proud of my Scottish heritage.
No need to apologize for being proud of your heritage! I love that. While this not the 3-ingredient recipe, the rice flour is not a brand new idea--I met folks in Scotland who used it while I was over there. You're right that Baker's Sugar is finer than granulated, and can be a great substitute for caster sugar. Working to make it accessible to everyone!
You could mention the recipe quantity for each of the ingredients & also the oven temperature clearly, this information is getting lost in your overall message, I have to assume the qyantities
Hi! The recipe quantities and temperatures are listed via the link in the description. Happy baking!
always be sure to exhaust all your options before you break out the pliers and blowtorch
Unless it's for using your butane torch on a Vanilla Crème Brûlée! cheflindseyfarr.com/vanilla-bean-creme-brulee/ 😉
I made this today and its the best shortbread I have ever tasted.
Thank you.
My pleasure 😊 Great to hear!
In America, the brand
C&H Sugar DOES have a Caster sugar. Ther call it Baker Sugar (or Baker's Sugar). It is packaged in a milk carton-style container printed in their classic color as their regular sugar.
Thanks for the tip, Charlie!
Thank you for sharing this recipe and it looks delicious 😋!it would be great with ☕ coffee!
They're so so good! Coffee and cookies = match made in heaven. 😇
I love Shortbread! Definitely going to make these!! Thank you.
You are so welcome! Let me know how it goes! 💛
😎 ρгό𝔪σŞｍ
It's never too early for dessert. :D
Couldn't agree more!
Rice flour…..do you use Stone ground, sweet rice flour, white rice flour and what brand do you suggest?
Rice flour has a coarser texture than all-purpose flour, so it gives shortbread cookies their distinctive texture. It is also gluten free, so rice flour will add to the structure without developing the gluten protein network. This will keep the cookies tender rather than tough.
I use this one! amzn.to/3KpvFXI
I have sweet rice flour. Will that give the same effect as regular white rice flour??
Hi.. if this is authentic Scottish shortbread you don’t use rice flour. Have been making shortbread since I was twelve and using my Scottish cookery book recipe…. It’s shortbread and not cookies as in Scotland we would call cookies biscuits…
@helenblackwood2724 l have seen a lot of Scottish shortbread recipes and a lot of them use rice flour all of them true Scottish youtube videos maybe is just a personal preference.
if you enjoy a tackiness to the teeth and sand in you're shortbread follow this recipe, otherwise omit the rice flour for cornflour or just use flour by itself, not one recipe i have tried was any good with rice flour, self confessed chefs these days andy from st andrews.
To each their own! I vouch for this recipe, and I've been an executive pastry chef in NYC restaurants for many years. You are welcome to make yours however you prefer.
@ndseyFarryou cannot replicate the traditional shortbread with extra ingredients, it just isn't near the same, acceptable yes, but not authentic.
@@andrewb2415 Way to go Andy!!! Yes 3 ingredients in “Scottish” shortbread Butter, Sugar and flour. From Los Angeles but originally Dundee Scotland
Help! Does anyone know if this can be turned into cookies instead of the strips? Has anyone tried and tested doing this? I realize I could just roll the dough out and cut out the cookies, but what I am concerned about is the fact that it is a two-step process. I want to make them today.
Hi @barbra429! I know you said you wanted to bake these a couple days back, but I still wanted to respond to you in case it is useful! The size and shape don’t matter much, but do think about the size you want before you bake them.
For example, I wanted 3 ½ x 1 inch sticks, so I pressed my dough out to about 7 inches high and 9 inches across. It will slope slightly on the sides when baked, so you want to have a little buffer to cut perfect shapes.
@ChefLindseyFarr Thanks so much. These are delicious!
@@barbra429 I'm so happy to hear that you enjoyed!
Roll a log; shape it round, oval, square or triangle... then slice them.
Do i still do the 2 step baking, how does that work if making cookies, thanks?@charliecottontail1254