how do u make shortbread?

Question

i'm making it at school but my cookery teacher tells us to "get on with it" without explaining how to!!
HELP!!

Answer 1

SHORTBREAD COOKIES
Ingredients:
2 cups butter softened
1 3/4 cups sifted confectioners' sugar
4 1/2 cups sifted all-purpose flour

Directions:
Cream butter, gradually beat in sugar. Add and beat in flour a part at a time.
Wrap dough in wax paper and chill. Preheat oven to 300 degrees F (150 degrees
C). Allow dough to warm slightly; knead for 1 minute. Roll out dough on
lightly floured board to 1/4 inch thickness and cut with cookie cutters.
Decorate as desired. Bake in preheated oven 14-20 minutes.


Saffron shortbread
1 Servings
4 c flour
2 c sugar
2 t baking powder
1 t saffron [or turmeric,In A
1 pinch]
1/2 t salt
2/3 c milk
2 T milk
2 T pine nuts
Melt Butter. Cool to lukewarm by placing pan in cold water. Sift
flour with sugar, baking powder, saffron or turmeric, and salt. Stir
butter into flour mixture until flour is well moistened. Rub mixture
together between palms,"smearing" the butter and flour until all
lumps are gone. Mixture will resemble coarse cornmeal. This may take
a few minutes, but it thoroughly works the butter into the flour
mixture. Poke several holes in mixture and pour 2/3 cup milk into
holes. Stir with fork only enough to incorporate liquid so dough
holds together.
Grease a 9 x 13 inch baking dish and pat dough evenly over the
bottom, pressing down firmly. Brush with a few tablespoons of milk.
Decorate with pine nuts place at 1 1/2-2 inch intervals. Bake at 350
deg.F for 30- 35 minutes, until crust becomes light brown and a
toothpick inserted in the middle pulls out clean. Cool, Cut into 40
squares with a pine nuts in each center.


Berry Shortbread Dreams

1 cup butter, softened
2/3 cup sugar
1/2 tsp almond extract
2 cups all purpose flour
1/3 to 1/2 cup seedless raspberry jam
Glaze:
1 cup confectioners sugar
2 to 3 tsp water
1/2 tsp almond extract

In a mixing bowl, cream butter and sugar. Beat in extract. Gradually add
flour until the dough forms a ball. Cover and refrigerate for one hour or until
easy to handle. Roll into one inch balls. Place 1 inch apart on ungreased
baking sheets. Using the end of a woden spoon handle, make an indentation in
the center of each ball. Fill with jam. Bake at 350 F for 14-18 minutes or
until edges are lightly browned. Remove to wire racks to cool. Spoon
additional jam into cookies if desired. Combine the glaze ingredients and
drizzle over cookies. Yield: about 3 1/2 dozen

Answer 2

Pecan Shortbread:

52 min 40 min prep
72 cookies

4 1/2 cups flour
1 cup pecans, ground
1 lb butter, room temp
2 1/2 cups light brown sugar, packed
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees.
2. Combine flour and pecans.
3. In a large bowl, cream the butter and brown sugar.
4. Beat in the vanilla extract. Gradually stir in the dry ingredients.
5. The dough will be stiff.
6. Pinch off walnut size pieces of dough and roll into small balls.
7. Place the balls 1 1/2 inches apart on ungreased cookie sheets and flatten the cookies with the back of a spoon dipped in flour.
8. Back for 10 to 12 minutes, until lightly colored.
9. Transfer onto wire racks to cool.

Answer 3

Ingredients:
6oz Plain flour
4oz Soft butter
2oz caster (granulated) sugar
1 oz cornflour (cornstarch)
Method:
Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy. Sieve both the flour and the cornflour into the bowl and mix well. Put a small amount of flour on your working surface and place the dough on this. Shake a little flour on top and roll out about quarter inch thick. Prick with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.
Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3. If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes. Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven. Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.

Answer 4

Original recipe yield:
21 servings

PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 cup butter (no substitutes), softened
1/2 cup packed brown sugar
2 1/4 cups all-purpose flour
DIRECTIONS
In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.
This is a recipe from allrecipes.com
It is very simple.

Answer 5

250 g (9 oz) Be-Ro Plain Flour
75 g (3 oz caster sugar
175 g (6 oz) butter

1 Heat oven to 160ºC, 325ºF, Gas Mark 3. Grease a baking tray.
2 Mix flour and sugar in a bowl, rub in butter.
3 Knead well to form a smooth paste.
4 Divide into two equal parts, shape and flatten into 2 x 18 cm (7 inch) rounds, about 1 cm (½ inch) thick.
5 Mark top into 8 portions, decorate edges and prick with a fork. Place on baking tray and bake or 30 minutes until pale and golden.

Answer 6

basically butter, sugar and flour as others have listed but the trick to getting really good shortbread is the chilling.

I'd roll them out and put onto a baking tray and stick in the fridge for 20 minutes, if you don't have time stick them in the freezer for 5 minutes, but don't forget about then (they do cook from frozen really quite well though).

I always use cold butter as the warmth of your hands can quickly turn the mixture to an unmanageable paste.

Answer 7

GRANDMA'S SHORTBREAD

1 lb. butter
1 cup fruit sugar
3 tbsp. rice flour
pinch of salt
4 cups flour

Cream butter and sugar add salt, flour and knead together when mixture cracks it is right roll out 1/4 inch thick and cut with cookie cutter.
Bake in medium oven at 350 for 13 to 15 min.

Hope this helps..

Answer 8

1 1/4 cups all purpose flour
3 tbsp granulated sugar
1/2 cup of butter

combine flour and sugar cut in the butter and mix till it looks like bread crumbs. form into a ball and knead till smooth.
shape into wedges, shortbread rounds, strips or however you like

Answer 9

buy a loaf of bread, and cut it in half...Therefore, Short Bread

Answer 10

bake it in a smaller tin?????????
what do you expect from a teacher...education