Shortbread recipe needed

**changilass** · 03-Sep-07, 00:11

I am being blackmailed, if I don't find a recipe for and make shortbread, I don't get pasties made for me

Please help

**Anne x** · 03-Sep-07, 00:19

Changi what you like promised tmr

**Foxy** · 03-Sep-07, 09:55

Shortbread

8oz Stork margarine
4oz Icing sugar
8oz Plain flour
4oz Cornflour
Little caster sugar

Beat margarine and icing sugar until creamy ( I beat mine in kenwood mixer saves getting a sore arm ).
Mix in plain flour and cornflour.
Roll out on a floured board and cut into rounds.
Bake at 160 degrees until light brown.
Remove from oven and sprinkle with a little caster sugar.

**bluelady** · 03-Sep-07, 10:17

Found this one for you Changilass
Make Delia Online my home page

Home-made Scottish Butter Shortbread

This is the real thing – it can't be made in a factory. Using the fine semolina gives the shortbread a wonderful crunchy texture, and the flavour is extremely buttery.

Makes 12 wedges
Ingredients

6 oz (175 g) butter (must be room temperature)
3 oz (75 g) golden caster sugar, plus extra for dusting
6 oz (175 g) plain flour, sifted
3 oz (75 g) fine semolina
Pre-heat the oven to gas mark 2, 300°F (150°C).
You will also need an 8 in (20 cm) diameter fluted flan tin, 1¼ in (3 cm) deep with a loose base.

First of all, beat the butter in a bowl with a wooden spoon to soften it, then beat in the sugar, followed by the sifted flour and semolina. Work the ingredients together with the spoon, pressing them to the side of the bowl, then finish off with your hands until you have a smooth mixture that doesn't leave any bits in the bowl.
Next transfer the dough to a flat, lightly floured surface, and roll it out lightly to a round (giving it quarter turns as you roll) about the same diameter as the tin, then transfer the round to the tin. Now lightly press the mixture evenly into the tin right up to the fluted edges (to make sure that it is even you can give it a final roll with a small glass tumbler). Finally, you must ############### the shortbread all over with a fork – or it will rise up in the centre while it's baking.
Bake the shortbread for 60-70 minutes on the centre shelf of the oven – it should have turned pale gold and feel firm in the centre. Then remove it from the oven and, using a palette knife, mark out the surface into 12 wedges. Leave it to cool in the tin, then, when it's cold, cut it into wedges. Dredge with the golden caster sugar and store in an airtight polythene box or tin.
This recipe is taken from Delia’s Vegetarian Collection and has also appeared in Sainsbury's Magazine.

**changilass** · 03-Sep-07, 10:34

Thanks for the recipes, looks like I might be getting pasties after all

Yummy can't wait

**Anne x** · 03-Sep-07, 11:42

changilass thats my recipe with the semolina I also have a wholemeal one if you want it let me know

**changilass** · 12-Sep-07, 12:04

I got my pasties and very nice they were too, will be making them on a regular basis from now on.

Thanks for showing me how pal

**golach** · 12-Sep-07, 14:36

Originally Posted by changilass

I got my pasties and very nice they were too, will be making them on a regular basis from now on.

Thanks for showing me how pal

Now we know your weaknesses Changi, Pasties, Tattie Soup, Fillet Steak, and Shorty, followed by Aromatic Crispy Duck, washed down with a few gallons of Stella...............

**changilass** · 12-Sep-07, 14:46

Now now Golach, get it right, its a few gallons of Tiger

**Kenn** · 12-Sep-07, 21:45

I got my shortbread and very nice it was too, will have to make some myself!

Now I wonder if changilass would like a pilchard an' cream pasty next time?

**dragonfly** · 12-Sep-07, 21:52

Changi, ask hubby's aunty margaret, she is the best shortbread maker I know. No other shortbread compares to hers and it looks like her granddaughter is picking up her talent for it. Now whats the number for weight watchers??