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- Dish type
- Biscuits and cookies
- Fruit biscuits and cookies
These biscuits are the perfect Christmas treat. Delish!
1 person made this
IngredientsMakes: 60 approximately
- For the Shortbread
- 300g plain flour
- 1 egg yolk
- 1 tablespoon water
- 200g butter, diced
- 100g icing sugar
- For the Filling
- 1 (227g) jar redcurrant jelly
- For the Icing
- 2 tablespoons redcurrant jelly
- 100g icing sugar
MethodPrep:1hr ›Cook:15min ›Extra time:2hr setting › Ready in:3hr15min
- On a work surface, shape the flour into a mound. Make a hole in the middle of the mound and add 1 egg yolk, water, butter and 100g icing sugar.
- Using a knife, chop all ingredients and knead by hand until smooth. Form a dough ball and transfer to a bowl, cover and refrigerate for 10 minutes.
- On a lightly floured surface, cut the dough into 3 pieces and roll the dough out. Cut dough into desired shapes (make pairs). Arrange on a baking parchment-lined baking tray.
- Refrigerate for 10 minutes. Meanwhile, preheat oven to 180 C / Gas 4.
- Bake in middle of the oven for 10-15 minutes or until golden brown. Transfer to a rack to cool.
- Spread redcurrant jelly onto one biscuit and stick on its corresponding shape. Repeat until you've sandwiched all biscuits together.
- To make the icing: mix together the icing sugar with 2 tablespoons redcurrant jelly. Brush the top of the biscuits from the inside to the outside
- Set aside for one to 2 hours.
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Put two small, sterilised saucers in the freezer – you will use these to test the setting point of the jam. You can sterilise the saucers by washing them in hot soapy liquid, rinsing and placing in an oven at 180C/160C fan/gas 4 for 5 mins. Remove carefully and allow to cool.
Remove the stalks from the fruit, and place the fruit in a large saucepan. Pour in 150ml water, bring to a simmer and cook gently for about 10 mins until the fruit has softened and is starting to break down. Place a sieve over a mixing bowl and push as much of the fruit and pulp through the sieve with the back or a spoon as possible, discarding the seeds and any stalks. You don't need to sieve the fruit if you prefer a seeded jam.
Weigh the liquid and add three quarters of the sugar to the total liquid (for example, if your liquid is 400g, add 300g of sugar). Place back in the pan over a low medium heat and stir to dissolve the sugar.
Once the sugar has fully dissolved, turn the heat up and bring to the boil. Stir occasionally. If using a jam or digital thermometer, wait until the liquid reaches 105C. If not, after about 8 mins, remove a saucer from the freezer and spread a teaspoon of jam over it. Let it sit for 1 min before pushing your finger through the liquid. If it starts to wrinkle, the jam is ready. If not, return to the boil and check again after another minute. Continue to do this until the jam reaches setting point.
Allow to cool slightly, then pour into sterilised jars and allow to cool completely. Store in a cool dark place.
These shortbread squares are versatile &mdash one cookie, three delicious variations.
To make Chocolate-Peppermint Shortbread Squares: Using electric mixer, beat butter on medium speed until smooth. On low, gradually add confectioners' sugar until fully incorporated. Add heavy cream and pure peppermint extract and beat 2 minutes. Spread over cooled crust and refrigerate until firm, at least 30 minutes. In medium bowl, melt chocolate chips and butter (cut into pieces) in microwave on 50% power in 30-second intervals, stirring after each interval until melted and smooth. Spread onto peppermint layer and refrigerate until set, at least 30 minutes. Cut into pieces.
To make Toffee-Pecan Shortbread Squares: In heavy-bottomed medium saucepan, combine sugar and water. Heat on medium (do not stir), swirling pan occasionally, until sugar has dissolved. Increase heat and boil until sugar is deep caramel color (do not stir). Immediately remove from heat and stir in heavy cream (it will bubble up), then fold in toasted pecans (very roughly chopped). Pour mixture over cooled crust and sprinkle with flaky salt. Let cool completely, then cut into pieces.
To make Red Currant Crumble: Prepare Shortbread Dough, but transfer 3/4 cup dough to piece of plastic wrap, roll into log and freeze until firm, 30 minutes. Spread remaining dough into pan and bake 12 minutes let cool. In bowl, combine jam with orange liqueur and orange zest and spread over dough. Using box grater, coarsely grate frozen dough over top. Bake until topping is golden brown, 35 to 40 minutes. Let cool, then cut into pieces.
- ¼ cup white sugar
- ½ cup unsalted butter
- 1 cup all-purpose flour
- ⅓ cup white rice flour
Preheat oven to 325 degrees F (165 degrees C).
Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Red Currant Loaf Cake
Chalk up berries as one of the things I miss about not living in Germany full time anymore. The supermarkets this time of year have an abundance of currants and gooseberries in all colors. When we arrived this week, our consequent trip to the supermarket. Jetlag be damned, I made a beeline for these red currants as soon as I saw them. I had no idea what I was going to do with them yet. However, I didn’t care. I just wanted them and I knew I would figure it out later. I did. Meet Red Currant Loaf Cake.
Jump to Recipe
Don’t be deceived by their beauty. Currants are sour. To balance that, using them in a sweet baking recipe is the answer. I had a few I had been saving up. However, aside from the extremely rare currants spotting in the Union Square Farmers Market in New York City, I rarely have a chance to bake with them these days. Consequently, I checked my hoarded currant recipes and this one popped out. It’s from a German cooking magazine. The original recipe contained a mixed berry selection, not just currants. Additionally, I tweaked a few things and was extremely pleased with the results.
This Red Currant Loaf Cake contains a significant amount of cornstarch. Specifically, one-half cup’s worth. However, the result is a silky texture. Even though the cake is moist, it still holds together well when cutting.
Throwing the recipe together is extremely simple. No complicated steps. However, I did go a little by fussy with the decoration for this. I dipped bunches of red currents in powdered sugar and decorated the top of the cake with them. The cake itself is also dusted in powdered sugar. It is an extra step. However, it’s not too fussy a process and the result is beautiful.
Super-Easy Shortbread (3 Ingredients)
The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!
Can I Choose My Own Types of Sugar, Flour etc?
If you're starting out with baking, then I recommend first using basic ingredients, such as caster sugar, plain flour and butter. Then you have a base recipe that you understand and can refer back to when you play around with other ingredients.
For example, you can swap some sugar for golden syrup or even honey. But, for example, you may prefer using less honey as it's sweeter than sugar. But in theory, the more sugar you use, the crisper (or harder) you biscuits should be. Which is also why making shortbread biscuits with sweetener may not be as firm to bite.
As for flour, there are so many different types that will react differently. For example, coconut flour which is gluten free requires more moisture than plain. But you can see how it also soaks up flavours very well in my mini victoria sponge cupcakes.
Also note, that for shortening, butter adds a delicious flavour. But I would avoid savoury fats like lard. However, by all means, you can use salted butter, or add a pinch of salt if using unsalted butter.
Red Currant Shortbread Bars
Over the weekend, I went berry picking again. This time for Blueberries and Raspberries, Red and Black Currants. Despite the heat and the horrific bugs, I do love berry picking and seeing it is generally so hard to find currants, I make the most of it. Some of the currants will be frozen, there will be lots of jam (and with the black currants, cassis making) and then a few treats. Here is the first: Red Currant Shortbread Bars. Extremely easy to make, and if you don’t happen to have currents, these can also be made with raspberries or even cranberries. Yum!
for the crust and topping
1 cup plus 5 tablespoons unsalted butter, melted and cooled to just warm
1 cup granulated sugar
3/4 teaspoon salt
2 large egg yolks
3 cups plus 3 tablespoons flour
for the filling
2 1/2 cups fresh or frozen red currants
1 cup granulated sugar
1/4 cup water
Preheat oven to 325F. Create a foil or parchment sling for your 9吉 inch baking dish or spray generously with baking spray.
In a medium bowl, mix together butter, sugar, salt, and egg yolks with a spoon until smooth. Add in the flour and mix until just combined. Remove 2 cups of the crust mixture and press into the lined pan. Set the unused portion of the crust aside covered with plastic wrap, but not in the refrigerator. Place the pan in the freezer for 15 minutes or so the chilling of the crust prevents it from expanding and rising too much during baking.
While the oven is preheating and the crust is chilling, start on the currant filling. Combine red currants, sugar and water in a saucepan and bring to a boil. Then reduce heat to medium and continue simmering for 8 minutes. Remove from the heat and let the mixture cool completely.
Remove the crust from the freezer and place in the oven to bake for 20 minutes, or until the sides are lightly browned. Then remove from the oven, and increase oven temperature to 350F. Spread the red currant jam on top, and sprinkle the left over crust mixture on top. Bake for 25 minutes, or until the streusel is lightly browned.
Allow the pan to cool completely before taking the bars out of the pan. Remove the bars by lifting out with the sling and cut.
- 1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheets
- 1 cup sugar
- 1/4 cup sour cream
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dried currants
- 1 tablespoon grated lemon zest
Preheat oven to 350 degrees. Generously butter two baking sheets, or line them with parchment paper. Combine the butter and sugar in a mixing bowl beat until light and fluffy. Beat in sour cream and egg.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined. Stir in currants and lemon zest.
Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes. Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
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Easy Shortbread Cookies are the best Christmas cookie recipe! Crumbly, buttery, melt-in-your-mouth shortbread dough made with just butter, sugar, and flour.
Butter Cookies are an easy classic Cookie Recipe that no holiday dessert tray would be complete without. These classic shortbreads are even easier to make and just as essential this holiday season!
These 3 ingredient shortbreads are the easiest cookie to make for the holidays! Festive, classic Christmas cookies with no chilling or rolling out dough, and no need to cut-out shapes or use cookie cutters. Simple, melt-in-your-mouth cookies from the mixing bowl to your cookie tray in less than an hour.
This Shortbread Cookie recipe is as easy as one-two-three! A classic shortbread cookie recipe is one part sugar, two parts butter, and four parts flour and bake it until it’s just starting to turn golden. Since there are no eggs in this recipe, you don’t have to worry about under-baking your cookies. They will firm up as they cool, so you want the shortbread soft when you remove from the oven.
These buttery crumbly Shortbreads are sure to be your new favorite cookie! They are perfect for dunking in a cup of hot tea or coffee, or you can dress them up for a cookie exchange. For a simple decoration, you can sprinkle the cookies with granulated sugar or sparkling sugar right from the oven. Once they have cooled, dip your cookies in Chocolate Ganache or frost with Sugar Cookie Frosting and top with festive sprinkles.
Shortbread Cookies last for weeks at room temperature, but you do want to be careful when storing them so they don’t crumble. Use parchment paper between layers if you stack the cookies, and don’t store them in a plastic bag unless it’s laying flat. You can chill the dough for up to a week before using, or freeze for up to 3 months and bake from frozen. Simply slice the cold dough into rounds or freeze in a disposable baking dish.
Difference Between Scottish Shortbread and Classic Shortbread
The biggest difference between a Scottish Shortbread and this Classic Shortbread Cookie recipe is the sugar used. Some Scottish Shortbread Cookie recipes use a mixture of brown sugar or confectioner’s sugar with the granulated sugar. These Traditional Shortbreads are made with white sugar only.