do u have a recipe for shortbread? only using butter sugar & flour?

Question

all the recipes ive looked up have riceflour in them, or cornflour
i dont have those two ingredients, and i need to make these cookies right now, thanks

i just found cornflour in my cupboard, can i use that instead of rice flour?

Answer 1

Yes you can replace rice flour with corn flour

DId you mean short bread cookies?

shortbread cookies

4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon fine grain sea salt
1 pound unsalted butter
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 vanilla bean (optional)
Preheat oven to 350F degrees. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a mixing bowl beat the butter until light and fluffy. Add the powdered sugar and beat again, scraping down the sides of the mixing bowl once or twice as you are mixing. Beat in the vanilla extract. If you have a vanilla bean slit it open along its entire length, scrape out the vanilla bean paste from the interior of the bean, and add this to the mixer as well. Add the flour mixture in two additions. Stir until everything comes together into a thick dough.
Turn the dough out onto a countertop and divide into two pieces, there is quite a bit of dough, so cutting it into two pieces just makes it easier to roll out later on. Press each piece of dough out into a flat patty an inch thick. Wrap each piece in plastic and chill completely in the refrigerator - about thirty minutes. When the dough is chilled, use a rolling pin to roll the dough out 1/4-1/2-inch thick. Cut the dough into desired shapes using cookie cutters or a knife and place on a parchment (or Silpat) lined baking sheet.
Bake for 7 to 10 minutes, or until the bottoms of the cookies are barely golden.
Makes 3 or 4 dozen tiny cookies - more or less depending on the size of your

Answer 2

This recipe includes only the ingredients you have listed. This website this comes from has many other shortbread recipes too. Enjoy!

SCOTTISH SHORTBREAD

Simple classic shortbread cookies with butter and sugar and flour.

INGREDIENTS:
1 cup butter
1 cup granulated sugar
3 cups all-purpose flour

PREPARATION:
Thoroughly cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on surface. Roll out 1/4-inch thick and cut out with cutters.

Prick cookies with fork tines and place on ungreased cookie sheets. Bake at 275° for about 45 to 55 minutes, or until lightly browned.
Makes about 2 dozen shortbread cookies.

Answer 3

Here's one with only those ingredients

4oz butter (125g)
2oz castor sugar (55g) (aka "superfine" sugar)
6oz plain flour (180g)

1. Heat the oven to 190C/375F/Gas 5.
2. Beat the butter and the sugar together until pale.
3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
4. Cut into rounds or fingers and sprinkle with a little extra caster sugar. Put on a baking sheet and chill for 20 minutes. Bake in the oven for 15-20 minutes until pale golden. Cool on a wire rack.

If you don't have castor sugar (superfine sugar), pulse some regular granulated sugar in a food processor a few seconds. Not too long, or it will turn to powder.

Answer 4

Only All Purpose flour needed

8 ounces butter (2 sticks), room temperature
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
PREPARATION:
Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes). Bake at 325° for about 20 minutes, or until lightly browned.
Cut into wedges while warm or break apart.

Answer 5

I have been making this recipe for years - simple and delicious:

1/2 cup butter (not margarine), 1/4 cup sugar, 1-1/4 cup all-purpose flour.

In the food processor, beat butter and sugar til light and fluffy. Beat in flour til well mixed. Pat dough evenly into an 8-inch square pan. Prick dough with fork. Sprinkle with colored sugar or cinnamon sugar (my fav) if you like. Bake at 275 degrees for about one hour.

I usually double this recipe and do it in an oblong cake pan. Increase the baking time a bit. You do not want it to get brown - just start changing color a bit. Then cut into squares before it's fully cool.

Enjoy!

Answer 6

6oz flour
pinch of salt
4oz butter
2oz castor sugar

Sieve the flour and salt rub in the fat (butter) add sugar then knead the mixture until it will bind together. Roll it out on a lightly floured board and form into a round cake. Crimp edges prick and mark into wedges.

Bake in a moderate oven 370 degrees f for 15 to 20 mins.
Enjoy.

Answer 7

1 part sugar
2 parts butter
3 parts flour

Answer 8

the three ingredient recipes are the best..BUT!..i use brown sugar instead of plain white..makes them have a caramel/butterscotch taste to them