Professional Baker Teaches You How To Make SHORTBREAD!
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- เผยแพร่เมื่อ 9 ก.ย. 2024
- It's time to start off your shortbread education! Chef Anna Olson is a master at the fine art of baking the best shortbread, and she is hear to teach you all the steps you'll need to become a master yourself! Follow along with this video using the recipe below and then let us know how they turned out in the comments!
Ingredients
1 ¼ cup unsalted butter at room temperature
1 cup icing sugar, sifted
1 ½ tsp vanilla bean paste (or extract, if paste is not available)
1 ½ cup all-purpose flour
⅓ cup cornstarch
¼ tsp salt
Directions
1. Preheat the oven to 325 F and line 2 baking trays with parchment paper.
2. Beat the butter and icing sugar until light and fluffy, about 3 minutes. Beat in the vanilla bean paste (or extract). It’s an important step to beat the butter and sugar well together when making shortbread - this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away.
3. In a separate bowl, sift the flour, cornstarch and salt and add to the butter, mixing until blended and soft. Spoon the dough into a piping bag fitted with a large star tip (or into a cookie press). Pipe cookies about 1 ½-inches across onto the prepared baking trays and leaving an inch between each cookie. If you want a flatter cookie that spreads, bake right away. For a cookie that sits up and holds its shape, chill the piped unbaked cookies for 15 minutes before baking. Bake for 20 to 25 minutes, until the cookies just begin to brown lightly on the bottom. Cool the cookies on the trays before storing in an airtight container.
4. The cookies will keep up to a week.
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I absolutely love Anna Olson's videos. On those rare occasions when I bake something that surprises me, in a good way, I know I owe it all to her inspiration and instruction.
My home smelled amazing after I made these.... remained me of my childhood. They are delicious, love the buttery flavor and the crispy bite to them. This will be my go-to recipe for shortbread cookies. Thank you🌹
I've just made a batch of these and I need to thank you so so much for restoring my trust in shortbread cookies. They've always been a disaster for me and these are amazing
That's incredible! Glad to be of service :)
How was the texture for you dear?
@@ohyum Hi Anna, I made these yesterday. They are very tasty but they didn't hold shape and instead came out of the oven looking flat. What could be the reason.
@@shalinimv5330 maybe you have to chill your dough before popping it in the oven to hold its shape?
@@arlandeetagaytayan4154 I chilled it for 15 minutes as per the video. Does it have to be chilled more?
This is the best shortbread cookie I’ve ever had. It’s my recipe from now
on. Yummy!
This is my fourth time making this recipe. My husband today told me “we’re out of cookies!” So here I am. Las time I added orange zest, turn out really good!
How much orange zest did you use? About 1 Tbs?
Thank you Anna. You bake something without egg. I literally followed your amazing recipes and got amazing results.My kids loved chocolate brownies and choco chip cookies.
Hi Ana! I baked these this time for Christmas. Right from the dough till the cookies are baked it's just heavenly delicious. Thank you for sharing this recipe.❤
I love how perfect you pipe the cookies. You only get out of the oven, what you put in - perfection!
I made two batches today and they turned out great thank you so much for making these informative very helpfull videos
That's wonderful to hear Simon!
Do tell the melting in the mouth?
Amazing recipe! For those having issues with piping the batter this might help with your issues. I've made these 3 times.
If you pipe them its absolutely key to have a very* big piping nozzle. Like 1.5 or more inches long nozzle. The bigger nozzle is key because:
1) you can pipe a larger volume of batter quickly in a thick tube
2)the thicker tube allows you to make a base to stack the batter when you swirl it on top ( I had to slow down Anna's video to 1/2 speed to see the technique
3) I used to small a tip the first time and it took a ridiculous amount of force to squeeze 6 tiny cookies out that I couldn't stack. Got a cramp and gave up lol.
4. I chilled the batter and tried making it into 1inch ball drop cookies but I found they actually spread out way thinner in the oven than when piped without being chilled ( no idea why). Maybe Anna could explain why.
Hope this was helpful. Thanks so much for this amazing recipe Anna!! Keep on baking on!! :D
Philip Murphy
.
Thank you so much for you info.
Great info
Something the batter are hard to pipe you can roll out cut an still make cookies instead of piping
Were help ful
Your kitchen is heaven
Ohhhh YUM!😊 My family has made spritz for years! They are yummy! Thank you for sharing your techniques!😁
You are very welcome!
These look so good. I love a good shortbread.n I haven't made any myself yet but I know when I do I am no skimping on the butter. Bad or cheap butter makes bad cookies.
My grandmother used to make the best shortbread I've ever had. She'd put a glacé cherry in the middle and we'd get what she called 'care packages' (but really a massive box full of shortbread cookies) every Christmas. I've been trying to replicate her recipe, it's never quite as good as hers, that melt-in-your-mouth goodness... Now I want to make some lol Thank you for the recipe.
I also made these with a piece of cherry in the middle. ( I just quartered the cherries). Amazing...melt away butter goodness with a bright pop of cherry! Everyone loved them.
These are definitely winners!!
True shortbread has only butter, flour and sugar...that's
@@ldypepper yes scottish shortbread does
Thank you for this wonderful recipe and your easy-to-follow instructions. I made these today (the spritz shortbread cookies). They are so easy to make and delicious!
All your recipes always turn out great, thank you for sharing and have a Merry Christmas
Hi Mrs Anna. Your amazing. This Ramadan I’m adding you to my prayers. I learned a lot from you.
Amazing AND easy!!! ❤ I made these today - didn’t have a big tip so used a cookie scoop, gently rolled into balls, flattened once with fork (pre-dipped in p. sugar), and did one batch right away, and one refrigerated ( whole sheet wi cookies) 15min. Both batches amazing!! Now the big star tip on my list to do it proper next time.
I made 5 batches last weekenD, and my family really love it. Thank you for the recipe Anna❤️ Please make a red velvet Cookie too💕
I love your clean kitchen. ❤️
I just made these and I think my butter was not warm enough. I had it out on the counter coming to room temp but it got cold here. They would not pipe- I rolled them used a cookie cutter and yummy! ❤️
Made these are lovley my first batch was pipped to small came out crispy but didthem bit bigger n they baked perfect :) really tasty great for christmas
Great recipe. I just baked this cookies and they are so good. Thank you for this and all your recipes. Thanks!!!
Looks delicious I also mix rice flour into the mixture to add further crispness
I tried this recipe and it was AMAZING!! Thank you
Looks delish👍👍😋😋
I like to dust them with powder sugar after cooled off👍👍😍
Loved the out come of the cookies
That oven tho! 😍
Love what you do..👏🏻👏🏻😋
I like brown crispy edges best.
Love them
Anna is amazing!
1st... Looks delicious! Thanks for the upload!
Mmm these look so delicious! Can’t wait to make these.
These look delicious!
I made these and they were da BOMB :) thank you!
Was the dough easy to pipe.
Tried Ur cookies... Came awesome :) thank u
I love all your recipe's and try to make it all
She’s good. Great video.
Nice shortbread 👍
Looking so good 💗👏
I use a recipe similar to this, whipped short bread... not as dense, and they just melt in your mouth...
Please share recipe, I've spent a fortune on failures.😕
What an amazing kitchen
Omg these look soooo good
They are delicious!
I love the way you bake😍😍😍 hayyyyy🥰
This looks really good! Is the consistency of the dough good enough to be "stamped"? Thanks!
Awesome as always
Thank you Anna
Great recipe
Anna, I love this recipe! I made them and got six extra. Could you please tell me what piping tip number you use? It is an amazing recipe that I want to make for a bridal shower. You are awesome and I enjoy all your videos! Thank you very much!
Looks like a Wilton 1M or 2D but as she said any large star tip will work.
I'm going to use my new cookie cutters ^^
I hope I can do it will try look delicious
I love shortbread thank you
Love your cookies recipe please keep on sharing and also do let me know the exact cookies PC's of the said recipe. Thank you.
Goodmorning.. Can this dough be used with a cookie press?
I actually tried using my cookie press but the dough isn't hard enough. It's perfect for piping though... I ended up doing that
Use the Wilton cookie press cookie recipie with the press. Perfect cookies every time.
I'm from the UK I love watching all your recipes you usually add in grams could you please give me this recipe in grams I've checked the Internet but each ingredient is giving me a different amount I don't want to mess it up by having the amounts wrong thanks take care keep safe
I just made these..omited the bag ..too hard on the old hands..rolled between parchment ,cut out .added a bit more flour if needed to move cookies to pan..left first batch in over for time n temp stated..they burned..adjusted time to 12 minutes..much better..😊 will make more now..
Anne Devaux
How was the texture?
Anne Devaux
Thank you for the reply 💓
Anne D, maybe your oven runs a little hot? Mine did, I checked it with an oven temperature gauge. My husband adjusted it by taking the oven knob off and turning it a tiny bit to the left.
Indeed oh yum 😋
Does this work well in a cookie press?
Really nice!
How about Rice Flour instead of Corn Starch? What do you think?
Thanks
Thank you for sharing this recipe. Just wanted to know if I can use salted butter.
yes you can, omit the salt called for in the recipe.
What size tip do you use. My dough was too stiff to pipe from my piping bag. Did overbeat the dough. I had to roll and flatten the dough by hand. They tasted fine, but a little too dense.
Dolores Fabian
Hello. I froze her video and saw that she used a Wilton 1B tip. That is a very large closed star tip. I also refrigerated the tray after piping for 20 minutes before putting it in the oven. My oven ran hot so I baked them and 300° instead of 325°. I hope this all helps you.
Is icing sugar the same as powered sugar?
18 mins in my stove they did not disappoint
I do not like my spritzer older metal one. I agree with piping bag more control
I think these could be make with a cookie press too coz dough is quite soft
Does it matter if you only have self rising flour?
Beautiful 🌹🙏 from B.C.
Hi Ms. Olson. Can I use granulated sugar instead of icing sugar in making this shortbread cookies?.... Regards and thank you...
Which flour is better for short beard cookies all purpose or cake and pastry?
Hi guys, is it ok if I replace unsalted with salted butter? Does anyone know?
Yes you can use salted butter and not add salt
Very good anna mam.
When shortbread was made ORIGINALLY In SCOTLAND there was such thing adUNSALTED BUTTER.
My grandmother would have done her nut if she had heard of a recipe for scottish shortbread with unsalted butter
Shortbread yummy
Help! I've made shortbread for years and they looked perfect when I put them in the oven, but then they spread. The absolute only thing I did different was use Bob's Red Mill gluten free flour. Could this be why?
my Grandmothers Grandmothers recipe
plain flour
rice flour
sugar
pinch of salt
butter soft
rub butter into flour & sugar
at this point add whatever flavour if any you want-lemon myrtle is delish if your having the shortbread with tea...dry ginger is good too....cinnamon works
I divide the dough into four and make all of the above at the same time plus a plain shortbread....getting hungry typing this.....
Nice
That tip is appears to have changed from Wilton. A 1A tip is now a large round tip. Do you know what is the new equivalent?
I just made this and DELICIOSO so buttery.
Do you think if I refrigerated the dough it would harden up a bit
Can I use white granulated sugar? Thank you
It's ok to freeze. the dough for 3 weeks?
Are shortbread cookies and butter cookies the same?
Can I storage the dough in advance like one month ahead?
How can i halve the ingredients. Will it work
How many sticks of butter is a cup and quatre butter
Wouls it hurt to use aluminum foil instead of parchment paper?
Thank your like it your resept
325 degree Fahrenheit is how many degrees in Celsius? Thank you
Ria Estanislao
162 Celsius, hope this helps.
we do not have all purpose flour where I stay. Can I use cake floor instead? if not what other alternative can I use?
Where are you from? I looked it up and found this if it helps.
American flours and British equivalents:
Cake and pastry flour = soft flour
All-purpose flour = plain flour
Bread flour = strong flour, hard flour
Self-rising flour = self-raising flour
Whole-wheat flour = wholemeal flour
Cerinaya
am from South Africa
@@josephinemochaki610 From what I saw all propose is simply hard and soft flours premixed so you would need to mix equal parts bread and cake flour to get an all purpose flour.
Cerinaya
so it would mean that I have use half a cup of cake flour and bread flour? as according to your measurements.
@@josephinemochaki610 www.thespruceeats.com/a-substitute-for-all-purpose-flour-3976522
This is the website I used to find the info. It says something about weighing instead of mixing a cup and a cup since they flours have different weights. A cup of all purpose is flour weighs 130 grams, and to substitute for all-purpose flour, you'd combine about 70 grams of bread flour with about 60 grams of cake flour. That will produce the middle-of-the-road compromise of all-purpose flour.
Hell Anna!,
could this be used in a cookie press?
I don’t get what’s a cup and quarter of butter, melted or soft or what? How many grams?
Hi Chef Anna
Can I use margarine instead of butter?
Clara Charlottes, please use butter. The cookies will be so much better. Trust us on this. You will be disappointed if you use margarine.
how many grams is this "1 cup"?
Refer to this chart: www.annaolson.ca/baking-conversions
Can I add pecans?
Store in frig?
Please anyone want to talk about the texture?
The texture should be a bit crisp on outside n soft n lovely..on inside mine were quite thick,even thro i rolled out thin..guess not thin enough..but they were perfect..👍
Can I use this recipe with a spritz cookie press?
I actually tried using my cookie press but the dough isn't hard enough. It's perfect for piping though...I ended up doing that...
how can i measure butter using gram or oz?
Mam could u please tell me how much gms is 1/3rd cup?thanks!