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Professional Baker Teaches You How To Make SCOTTISH SHORTBREAD!
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- čas přidán 12. 06. 2018
- It's time for the next level of our shortbread journey: the classic Scottish Pan Shortbread! Follow along as Chef Anna Olson walks you through all of the steps you'll need to make the most decadent Scottish Pan Shortbread you've ever had! And, after you've finished making it yourself, let us know how it turned out in the comments below!
Ingredients
¾ cup unsalted butter, at room temperature
½ cup packed light brown sugar
1 ¼ cup all-purpose flour
¼ cup brown rice flour
½ tsp salt
Directions
1. Preheat the oven to 300 F. Grease a 9-inch removable-bottom fluted tin and place this on a baking tray.
2. Beat the butter and brown sugar vigorously by hand or using beaters or a mixer fitted with the paddle attachment until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread - this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away.
3. In a separate bowl, sift the flour, rice flour and salt. Add this to the butter and mix until blended. Using floured hands, press this into the prepared pan. Use a fork to dock the shortbread right through to the bottom and bake for 60 minutes, until just lightly browned. Immediately from the oven, slice the shortbread into 16 wedges, then cool completely in the tin.
4. This shortbread improves over a few days and can be frozen. Store in an airtight container for up to 10 days.
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I just made this. Not a “traditional” Scottish shortbread but was very different. By mistake I used kosher salt. So when I was done baking and it had cooled down you could taste the butter, sugar and salt on the pallet. The salt wasn’t overwhelming matter of fact it added something to the mix. After 12 hours my shortbread didn’t
“snap” like Anna’s. It was crumbly but still delish. Oh before I forget. I used a European unsalted butter, and lightly dusted it with granulated sugar immediately after cutting. Definitely will be added this recipe to my list ❤️
P.S when I used the Kosher salt I mistakenly put in 1 tsp instead of half.
Also made this with table salt. Still Dee-Lish. And the key is your butter.
Thank you Anna! And sorry for the long post. ✌🏾👍🏾❤️
ONE MONTH LATTER: My friends rave about this shortbread.
This is my go to recipe for shortbread, yesterday I chilled before baking for about 12 hours. It is THE best shortbread ever😊
Shortbread is our family's favourite and I tried your recipe today and the result was mind blowing. The taste and texture was just perfect and everyone appreciated it. The credit goes to you 😊 Thanks a ton for inspiring me to bake very often. I like the way you keep your kitchen and work place clean and sparkly. I follow many bakers but you're the best in all the ways - clear explanation, reason behind why we do what we do, bright and clean kitchen, no mess and no dirty tools or trays or vessels. All your recipes are perfect just like you! May God bless you in abundance 🤗😗
Hi Alice! Thank you for trying our shortbread recipe and sharing it with your family!
Very well stated!! @aranjini ! 🙂
This cookie reminds me of my grandma...she was from Edinburgh Scotland and made this biscuits year round...I would sit at the ends go the counter and watched mesmerized by her quick deft work; she always allowed me the remnants...the hardest part was waiting for the to cook...the whole kitchen soon filled with butter cookie aroma... sadly she took the recipe with her to heaven and I have been looking and baking for years different recipes...now I will try urs. My grandma cooked in around pain too. Always with the holes 🕳 on top....thank u for the demo and instruction....
My new favourite shortbread. Amazing. Thanks, Anna!
The rest of the world would be so appreciative of weights in grams and temps in c (if only in the description) Thanks so much!
Hello! Anna, greetings from Myanmar 🇲🇲. You're my inspiration . I've learned so much from u. Baking is my passion . Thank you so much for every single recipe. Love you 💕
Thank you
I from Mexico, I love your recipes, your tips. Thank you for all. Thank you for to be like you are
🙏🏻I love short bread! Thank you for sharing. Your the best🤩
Hi Anna, I love your recipes 🇨🇦
Nice recipe 💗
Good for tea time ☕
Anna olson
Hi anna ..hope u r doing well..great job...doing well..soooooo good recipies..im really impressed superbbb!!!!!!!!
Very nice shortbread🤗🤗
I'll add this to the roster of shortbread styles I'll make .thanks
Hi Anna. Can this recipe be used for pie crust? If so, does it need to be baked for a long time?
Beautiful
very nice recipe ma'am
I’m going to make this right now!
The only things I do differently from her when making shortbread is. I always use granulated or powdered sugar, I'd never use brown sugar because it tastes too different to me, and I'd add one extra ingredient, that ingredient being a teaspoon of vanilla.
Hello Anna!!! Will it be that you can teach some recipe with Quinoa flour please? God bless you. I am Brazilian and I love your recipes...
I just did this and I reduced the sugar to 1/4 cup by mistake but still good though. Yummy
Hi Anna, Can I replace the APF with Whole wheat flour? Please share the recipe for whole wheat shortbread.. thank you in advance!
The shortbread recipie I have does not have brown sugar or rice flour.I'm gonna try your recipe. The recipe I have always used Is two sticks butter,1cup of sifted powdered sugar ,1teaspoon vanilla and 2 cups all purpose sifted flour.
I love you're recipes! Could you please make Mexican sweet bread? I believe they're called: Conchas? I can't find a good recipe. Thank you!
Love The Recipe Madam .... Keep Up The Good Madam.... You're Awesome .... Love Everything You Do Madam .... #AnnaOlson #BakingFan #SuperFan.... #LovedIt....
Thank you for showing that snap test at the end. I wish you showed the cross section, snap, or bite of all your recipes for people seeking a recipe with very specific outcome in mind.
Anna... 👍👍❤
Anna -- I adore you -- I want to make the Scottish shortbread, but I only have a 12 inch tart pan with removable bottom. Need I adjust the ingredients? by how much?
an hour?? maybe why the final snap seems to require an ungodly amount of muscle. i followed your recipe, but baked for two thirds of the time and it was perfect - a little less browned but also a very tender crunch.
at 2:33 whats that pan called (where you put the shortbread in there) and where can you get it from?
Hmmm. I'm Gona give this a try. Only thing I would add would just a dash of vanilla.
Can I use corn starch instead of rice flour
Yes! (Oh, yes.)
hi!! porfavor subtítulos en español 😍😍
Can't find rice flour in the supermarket. Is it just ground up raw rice?
Made this but used 8 tablespoons (1 stick) of softened unsalted butter + 4 tablespoons (1/4 cup) of browned butter. Absolutely scrumptious! Ruined all other butter cookies for me.
Can I replace brown rice flour with corn starch instead??
That’s my question as well. 🤷🏼♀️
Butter 😜
Light brown sugar 🧐
All purpose flour 🤕
Brown rice flour 🥰
Salt 🐟
Bake the shortbread for a full hour 🎽
I never heard of brown shortbread!
I use white riceflour(non gluten) and white castor sugar... shortbread should be creamy inside, slightly firm outside...
Why is this authentic recipe so radically different from all the other authentic recipes? What constitutes authenticity in Scottish shortbread? Are the others more authentic, or is this one?
cultured butter tastes best to me
Firstly, I do believe that the shortbread was a little overbaked. Secondly, rice flour? I'm sure my old mum used semolina in her shortbread.
Yeah I think an hour is a bit much but that looks OK. Rice flour is recommended by a lot of Chefs. Personally I prefer Cornflour.
Please convert your recipes to grams for Uk
I found your recipe tottaly different it looks so yummy but fooooooooooour hrs
tabassum biban Anna said ‘full hour’ NOT ‘four hours’
🌹🌹
I love your videos but they never end properly and I wonder why
Grams would be helpful please.
No, don’t bother. That’s not shortbread. Shortbread does not crunch and should be kneaded by hand with just three ingredients.
Plain sifted flour; butter and caster sugar. Baked for no more than 20 mins on 160 gas mark 4. It comes out of the oven white and soft but hardens as it cools.
You’ve just made a biscuit.
Eh... I'm pretty sure the Queen of Britain would be confused?? You overbake it till it's brown and hard and even snapp and don't want it to be crumbly?? Aren't you making shortbread - you know the biscuits that are supposed to be very light in colour and melt in your mouth with its soft and crubly consistency? What did I miss????
I think so, too...
Holy shit.. slow baked for an hour?? And pull a muscle trying to snap it at the end.. ?
It should be 20 mins max and buttery crumbly. . 😮😮😮
Overbaked
This is not Scottish Shortbread.
Hi! First comment
First