Luxury Shortbread Pastry

Cavolo Nero
03/12/2014
Queen of Puddings
05/01/2015

Luxury Shortbread Pastry

Luxury Shortbread Pastry

This is a really luxurious Shortbread Pastry – very crumbly, I am so very proud of this Luxury Shortbread Pastry that I often make biscuits at Christmas to give a way as presents. People always put their hand underneath as they take a bite to catch the crumbs when they eat my biscuits!

What I found striking, was how different people make this pastry.There are many different recipes for shortbread out there, and I have to say that I like most of them. This is not difficult to make if you know how, and it really makes a beautiful biscuit. You need just four main ingredients to make this shortbread pastry. They are most likely ingredients that you already have stocked in your pantry – flour, sugar, butter and eggs.
Everyone makes their own version of shortbread, and  I like mine made with cornflour – I think it makes the biscuit lighter. The best way to mix up the dough is in the food processor, as life is too short to make it by hand, but if you have time you can make it by hand if you prefer. This shortbread recipe keeps well in the fridge and it can be made in advance, stored in a plastic bag and then kept in the fridge for a couple of days.
Now let’s see how easy it is to make:
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Luxury Shortbread Pastry
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Course Biscuits, Cookies
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
Biscuits
Ingredients
Course Biscuits, Cookies
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
Biscuits
Ingredients
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. In a food processor using a pastry hook, mix the eggs and the sugar for about 2mins then add the butter. mix for a further 1 min.
  2. Add the salt, vanilla, flour, cornflour, and baking powder together and pulse for about 1 min.
  3. Remove from the food processor and put on a floured board. Slightly fold in the flour with your hand then shape as a ball.
  4. Put in a plastic bag in the fridge to chill for 30 mins.
  5. Remove from the fridge to use for biscuits or fruit pies.
Recipe Notes

You can make two large pies or about 25 mince pies

It is very important not to over flour, the more you whisk the more it will absorb the flour, this is why I said to pulse. Only use the quantity that I required. You can take out the eggs if are allergic to them, in that case don't let it rest in the fridge.

Here the link to the Luxury Mince Pies

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2 Comments

  1. Azlin Bloor says:

    That’s a very interesting shortbread recipe Sally! Must be really delicious with the addition of eggs. xx

    • Cook with Sally says:

      Thank you Azlin for your lovely comment, you must try it I promise you wont be disappointed.

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