Best 3 King Arthur Shortbread Recipes
Indulge in the delightful world of shortbread, a delectable treat with a rich history dating back to medieval times. Originating in Scotland, this classic biscuit is renowned for its crumbly texture, buttery flavor, and melt-in-your-mouth goodness. Our curated collection of King Arthur Flour shortbread recipes offers a tantalizing array of variations, from the traditional to the extraordinary. Embark on a culinary journey as we explore the art of creating this timeless treat, experimenting with different ingredients and techniques to suit every palate. Whether you prefer the classic simplicity of plain shortbread or crave the indulgence of chocolate-dipped or fruit-studded delights, our recipes have you covered. Gather your ingredients, preheat your oven, and prepare to be captivated by the magic of shortbread.
Let's cook with our recipes!
SHORTBREAD JAMMERS
With a shortbread base, these pretty cookies are akin to a linzer but a whole lot easier to make-- people will think you've gone through a lot more fuss than you actually have. Use a thick, quality jam or preserve but not jelly, which is too runny. Rice flour in the dough helps keep the cookie very tender, but it's fine to use all-purpose flour in its place.
Provided by The New York Times
Categories easy, dessert
Time 45m
Yield 16 squares
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Lightly butter a 8-by-8-inch baking dish. In the bowl of a standing mixer (or in a large bowl if using a hand mixer), beat the butter and sugar at medium speed for about 3 minutes. Add the salt and vanilla and continue to beat until well combined. Add the flours and continue to beat until the dough comes together.
- Press the dough evenly into the prepared pan, smoothing the surface. Prick it with a fork in about 20 places. Bake for 35 minutes, or until golden around the edges. Slide a dull knife along the edges. Cool for 5 minutes.
- Carefully turn the slab of shortbread out onto a clean surface. With a knife, trim 1 inch from one of the sides. Crumble the trimmings into a bowl and cover with plastic wrap. Cut the rest of the shortbread into 16 squares and allow to cool.
- Spread a thick layer of jam on each square, and then sprinkle with the crumbs. Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 101 milligrams, Sugar 10 grams, TransFat 0 grams
KING ARTHUR FLOUR'S RECIPE FOR SHORTBREAD
This was featured in an email today from the www.kingarthurflour.com website. Shortbread is a wonderful starting point for all kinds of sweet adventures: top it (nuts, chocolate, jam); flavor it (lemon, hazelnut, coconut); or do both (cappuccino with a mocha ganache drizzle, anyone?). Then again, if you're a "make mine vanilla, please" kind of guy or gal, leave it alone; it can stand on its own in perfect simplicity. Our guarantee: This light-gold, crisp/flaky shortbread is buttery and mildly sweet. It will be about 1/4" thick. Tips from our bakers A scale is handy for dividing shortbread dough in equal halves. Each half of dough in the above recipe will weigh about 10 1/2 ounces. If you're having trouble pressing the shortbread flat in the pan because it's sticking to your fingers, cover it with a piece of plastic wrap, and push on the wrap. Remove the wrap before baking. DO cut the shortbread into wedges while it's still warm! Waiting till it's cool will result in crumbled, misshapen shortbread. Although we usually use unsalted butter in our baking here at King Arthur, in this case salted is preferred. Why? Because, with no liquid in the recipe, it's impossible for added salt to disperse itself fully through the shortbread dough; you end up with unpleasantly gritty bits of salt in each bite.
Provided by senseicheryl
Categories Dessert
Time 45m
Yield 2 dozen wedges, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 300°F Lightly grease two round 9" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.
- In a medium-sized bowl, beat together the butter, sugar, vanilla and almond extract, then beat in the flour. The mixture may seem a little dry at first; keep beating until it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
- Divide the dough in half, and press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.
- Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, but it looks nicer pricked with some kind of symmetry.
- Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes.
- Remove it from the oven, and immediately turn each shortbread round out onto a clean work surface.
- Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool.
- Serve as is, or decorate. Here are a few suggestions: Drizzle with melted caramel; Spread with melted chocolate, and sprinkle with nuts;.
- Set aside two shortbread cookies, and spread the remainder of the cookies with a thick layer of jam or preserves. Crumble the reserved cookies, and sprinkle the crumbs lightly over the jam.
Nutrition Facts : Calories 126.2, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.8, Carbohydrate 13, Fiber 0.3, Sugar 5, Protein 1.2
KING ARTHUR SHORTBREAD RECIPE - (4.4/5)
Provided by mytastytreasures
Number Of Ingredients 4
Steps:
- 1) Preheat the oven to 300°F. Lightly grease two round 9" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment. 2) In a medium-sized bowl, beat together the butter, sugar, vanilla, then beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough. 3) Divide the dough in half, and press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin. 4) Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, but it looks nicer pricked with some kind of symmetry. 5) Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes. 6) Remove it from the oven, and immediately turn each shortbread round out onto a clean work surface. 7) Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool. 8) Serve as is, or decorate. Here are a few suggestions: Drizzle with melted caramel; Spread with melted chocolate, and sprinkle with nuts; Set aside two shortbread cookies, and spread the remainder of the cookies with a thick layer of jam or preserves. Crumble the reserved cookies, and sprinkle the crumbs lightly over the jam.
Tips:
- Use unsalted butter: This allows you to control the amount of salt in the shortbread and prevents it from becoming too salty.
- Chill the butter and flour before using: This helps to create a flaky texture in the shortbread.
- Work the butter and flour together until it resembles coarse crumbs: This will help to prevent the shortbread from becoming too tough.
- Press the shortbread dough into the pan firmly: This will help to prevent the shortbread from crumbling when it is cut.
- Bake the shortbread until it is golden brown: This will ensure that the shortbread is cooked through and has a crispy texture.
- Let the shortbread cool completely before cutting it: This will help to prevent the shortbread from crumbling.
Conclusion:
King Arthur Shortbread is a delicious and easy-to-make treat that is perfect for any occasion. With its buttery flavor and flaky texture, this shortbread is sure to be a hit with everyone who tries it. So next time you are looking for a simple and delicious dessert, give King Arthur Shortbread a try.
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