Shortbread Cookie opskrifter & foto

Scottish in origin, this rich, tender and crumbly straw colored biscuit (cookie) was once only served during Christmas and New Year's Eve (Hogmanay). The classic proportions of one part sugar to two parts butter to three parts flour were mixed together and placed in a lightly floured 8 inch (20 cm) round wooden mold carved with a thistle. The dough-filled mold was then inverted onto a baking sheet, released from the mold, and baked in a slow oven. Scottish i oprindelse, dette rige, tilbud og smuldrende strå farvet kiks (cookie) var engang kun serveres ved jule-og nytårsaften (Hogmanay). Det klassiske proportioner af en del sukker til to dele smør til tre dele mel blev blandet sammen og placeres i en let floured 8 tommer (20 cm) runde træ støber udhugget med en tidsel. dejen fyldt støber blev derefter omvendt på en bageplade, frigjort fra støber, og bages i en langsom ovnen.

Once baked, the shortbread was cut into wedges that were given the name "petticoat tails". Når bagt, den shortbread blev skåret i kiler, der fik navnet "underkjole haler". This name was derived because the shape of the shortbread wedges was similar to the bell-hoop petticoats worn by court ladies in the 12th century. Dette navn stammer, fordi formen af shortbread kiler blev i lighed med den klokke-Hoop Underskørter båret af retten kære i det 12. århundrede.

Today's shortbread cookies are made and enjoyed year round and their ingredients have gone far beyond the original recipe of butter, sugar and flour. Flavorings added now include extracts, chocolates, nuts, spices, dried fruits, and citrus zests. Dagens shortbread cookies er lavet og nydes året rundt og deres ingredienser er gået langt ud over den oprindelige opskrift af smør, sukker og mel. Flavorings tilføjes nu omfatter ekstrakter, chokolade, nødder, krydderier, tørrede frugter og citrus zests. Rice flour, corn flour (cornstarch), semolina can replace some of the flour to change the texture. The quality of your shortbread is dependent on the quality of your ingredients, especially the butter. This is not the time to skimp. Buy the best quality unsalted butter you can find and you will be rewarded with a crispy, crumbly, buttery morsel that literally melts in your mouth. Ris, mel, majsmel (majsstivelse), semulje kan erstatte nogle af de mel at ændre konsistens. Kvaliteten af din shortbread er afhængige af kvaliteten af dine ingredienser, især smør. Dette er ikke tidspunktet at sjuske. Køb de bedste kvalitet usaltet smør kan du finde og du vil blive belønnet med en sprød, smuldrende, smragtig bid, at bogstaveligt talt smelter i munden.

..... Continued below ..... Fortsættes under

Almond Shortbread Mandel Shortbread

Butterball Cookies Butterball Cookies

Chocolate Nut Shortbread Chokolade møtrik Shortbread

Cranberry Shortbread Bars Cranberry Shortbread barer

Cranberry & White Chocolate Shortbreads Cranberry & hvid chokolade Shortbreads

Hazelnut Shortbread Hasselnød Shortbread

Millionaire's Shortbread Bars Millionær's Shortbread barer

Mincemeat Shortbread Bars Hakket kød Shortbread barer

Mocha Shortbread Mocha Shortbread

Pecan Shortbread Pekanen Shortbread

Shortbread Cookies Shortbread Cookies

Shortbread Cookies filled with White Chocolate and Raspberries Shortbread Cookies fyldt med Hvid Chokolade og Hindbær

Shortbread Tarts with Cream Filling Shortbread tærter med fløde påfyldning

Continued from above. Fortsat fra oven.

Shortbread needs to be baked in a slow oven (around 300 degrees F) (150 degrees C) and the tops of the shortbreads are usually pierced with a fork so they bake more evenly and you do not get air bubbles forming on the baked surface. Even with piercing the surface of the cookie, you may still get some wrinkling but this is normal. Shortbread skal bages i en langsom ovn (ca. 300 grader F) (150 grader C) og toppe fra shortbreads er som regel stukket med en gaffel så de bake mere jævnt og du ikke får luftbobler dannes på de bagte overflade. Selv med piercing overfladen af den cookie, kan du stadig få nogle Rynker men dette er normalt. If you bake the shortbread just until set the shortbread will be very tender and crumbly. Hvis du bage den shortbread lige indtil indstille shortbread vil være meget bud og smuldrende. Baking 5 - 10 minutes longer will produce a firmer shortbread as it removes additional moisture and gives the shortbread a longer shelf life. Bagning 5 - 10 minutter længere vil producere en fastere shortbread da det fjerner yderligere fugt og giver shortbread en længere holdbarhed.

Traditionally baked in round wooden molds notched at the edges to signify the sun's ray, today molds are also made of ceramic and come in many different sizes and shapes, many with decorative designs. Traditionelt bagt i runde træ forme prøvestænger med kærv på kanterne til tilkendegiver solens ray, i dag forme er også lavet af keramik og kommer i mange forskellige størrelser og former, mange med dekorative mønstre. The molds need to be dusted with flour or powdered sugar before filling with the shortbread dough to ensure easy release of the dough from the mold. It is also a good idea to place the mold in the refrigerator for 15 minutes to firm up the dough before inverting onto a baking sheet and removing the mold. This ensures the design will retain its shape during baking. De forme skal støves af med mel og pulver af sukker inden påfyldning med shortbread dejen til at sikre nem frigivelse af dejen fra støber. Det er også en god idé at placere støber i køleskabet i 15 minutter til firma op dejen før invertere på en bageplade og fjerne de støber. Denne sikrer konstruktionen vil bevare sin form under bagning.

Besides using molds, shortbreads can also be formed into fingers and rounds. Fingers are rectangular shaped pieces that are scored and pierced before baking. The dough is patted into a rectangular shaped pan and then marked ( scored ) with a knife into evenly spaced pieces. Ud over at bruge forme, shortbreads kan også være dannet i fingre og runder. Fingers er rektangulært formede stykker, der er scoret og hullede før bagning. Dejen er klappede i et rektangulært formet pan og derefter mærket (scoret) med en kniv i jævnt stykker. Each piece is pierced with the tines of a fork and then chilled. Once baked, the shortbread is easily divided into pieces. Hver brik er stukket med Tænder af en gaffel og derefter kølet. Når bagt, den shortbread er nemt opdeles i stykker.

Shortbread rounds (also known as highlanders) come in many different sizes, some with notched edges. Shortbread runder (også kendt som highlanders) kommer i mange forskellige størrelser, nogle med prøvestænger med kærv kanter. The dough is chilled, evenly rolled out on a lightly floured work surface using a rolling pin, and then cut into rounds using a lightly flour cookie cutter. Dejen er kølet, jævnt rullede ud på en let floured arbejde overflade ved hjælp af en kagerulle, og derefter skæres i runder ved hjælp af en let mel cookie cutter. The rounds are chilled and then baked. Den runder er kølet og derefter bagt.

Royal shortbread is the name given when one end of the baked shortbread is dipped into melted chocolate. Millionaire shortbread is a bar cookie that has a shortbread base, caramel flavored middle layer and topped with melted semi-sweet chocolate. Royal shortbread er navnet gives, når den ene ende af bagt shortbread er dyppet i smeltet chokolade. Millionær shortbread er en bar cookie, der har en shortbread base, karamel flavored midterste lag og toppet med smeltet semi-sød chokolade.

Rice flour is used in recipes to give the shortbread a more crumbly and tender texture. It is a fine gluten-free flour produced from white or brown rice. It can be found in some grocery stores or else health food stores. Rismel anvendes i opskrifter at give shortbread en mere smuldrende og tilbud tekstur. Det er en fin glutenfri mel fremstillet af hvid eller brun ris. Det kan findes i nogle købmandsforretninger eller andet helsekost butikker. If the recipe contains 2 cups (280 grams) of all purpose flour, try replacing approximately 1/4 cup (35 grams) of the all purpose flour with rice flour. Hvis opskriften indeholder 2 kopper (280 gram) af alle formål, mel, forsøger at erstatte ca 1 / 4 kop (35 gram) af alle formål mel med rismel.

Cornstarch (corn flour) is also used in shortbread recipes to produce a more delicate and fragile cookie. You can replace up to 25% of the total amount of flour used in the recipe with cornstarch. Majsstivelse (majsmel) er også anvendt i shortbread opskrifter til at producere en mere sarte og skrøbelige cookie. Du kan erstatte op til 25% af det samlede beløb af mel bruges i opskriften med majsstivelse.

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