This is the recipe that Mark uses and it can be rolled to make biscuits/cookies or in a mould or just shaped into a flattened round. 4 ounces Butter 2 ounces Caster Sugar(finer than sugar that goes in tea) 4 ounces Plain flour 2 ounces of ground rice (which makes in short and crumbly) If you make biscuits,grease 2 baking trays Cream the butter until soft then add the sugar and beat until pale and fluffy Stir in the flour and ground rice until the mixture binds together then knead well to form a smooth dough. For cookies,roll out until it is quite thin and use a 3inch cutter to get about 20 rounds.Place on baking sheet and cook for about 15 minutes at 350 degrees F until pale golden and just firm to the touch. For one large round it might take up to 40 minutes to cook,sometimes a little more. Dredge with more sugar as the shortbread cools. Eat and enjoy!
That wonderful shortbread recipe may be for Mart, but I'm going to hijack it. Something different and tasty for the holidays--thank you!
Key Kia-- The last written line of the recipe: What do you mean by, "Dredge with more sugar"? I don't know that use of the word, "dredge". Dredge here is what they do to the canals every year so that they continue to flow. Sorry I am so thick on this one.
To Dredge means either to sprinkle sugar on top or put sugar in a small bowl & roll the cookie in it. Got to try these tomorrow (hopefully)! Thanks so much for the recipe. One question,, for the large one,,how do you cut it ? Is it crisp like a cookie or more cakelike?
Somebody give me the conversion to our measurments !I can`t find the oz. to cups measurement. Did find one for butter.
Here is a page that should do it for it, (when it comes to converting measurements for cooking). http://www.onlineconversion.com/cooking.htm However what I regularly use myself is this software (click link below). Only problem is that it is tailored for engineering and scientific work, not cooking - But still extremely useful to have installed in the PC. And it's totally for free, even for commercial use! Besides, the Oz to Cup conversion is also in it, (see picture of the screen grab)... https://joshmadison.com/convert-for-windows/ Convert (the software) ( photo / image / picture from S-H's Garden )
Re: the ground rice. We can buy it ready-ground but I'm pretty sure that you could grind your own. Mart,the secret to the shortbread is to not over cook it. Just pale golden so you get the crunch AND the melt-in-the-mouth. Thanks for explaining dredge For the large round mark your lines before cooking and then cut them before it has cooled completely but not straight from the oven.
When I was a small child I would "help" my father make this bikkie. The thing that I was most interested in was being allowed to eat some of the raw dough. Is that crazy 'er wot. I liked it better than the bikkie itself. My folks were cookie-makers...they made all sorts of cookies, but I remember this one because of the taste of the raw dough. Some cookies are "seasonal" here and some are available all year round. We do not get the cookies here at any time of year other than the christmas season...so I am at the ready. I especially like them with tea.
I can't say that I have eaten shortbread dough but sponge cake mixture-now you're talking but it has to be the stuff on the spatula from having scraped the bowl! Classic combination Sjoerd,tea and shortbread.
