請問有冇蘇格蘭牛油曲奇食譜

Scottish Shortbread

圖片參考：http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/25499.jpg

Original recipe yield:
4 dozen



INGREDIENTS


2 cups butter
1 cup packed brown sugar
4 1/2 cups all-purpose flour
DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).
Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.
http://allrecipes.com/Recipe/Scottish-Shortbread-IV/Detail.aspx
手指牛油香酥餅 Finger Butter Shortbread

圖片參考：http://www.leisure-cat.com/images/butter%20shortcake.jpg






材料(十二件 90 cm X 30 cm 長方形餅)

白糖
1/4 杯


牛油
1/2 杯


麵粉
1 杯


粘米粉
1/3 杯





製作


1.


先預熱烤箱至攝氏 165 度 。

　


2.


烤盤舖上一層鋁箔紙。

　


3.


將麵粉和粘米粉一起篩過後再加白糖混合置一旁 。



4.


把牛油切成小塊加入麵粉中，再用手或 Pastry Blender 把油和麵粉混合均勻呈粗粉狀 。


　

圖片參考：http://www.leisure-cat.com/images/butter%20shortcake1.jpg


圖片參考：http://www.leisure-cat.com/images/butter%20shortcake2.jpg



5.


把麵糰倒入準備好的烤盤中用手掌(或薯茸器)壓實，用刀在待烤的麵糰上劃出刻痕,方便烤好後容易整齊切開,並可用叉子在表面刺出花紋 。


　

圖片參考：http://www.leisure-cat.com/images/butter%20shortcake3.jpg


圖片參考：http://www.leisure-cat.com/images/butter%20shortcake4.jpg



6.


入烤箱烤二十五至三十分鐘，或烤至表面呈現淺淺的金黃色，從烤箱取出後略放五分鐘,再輕輕的把餅連著鋁箔紙從烤盤中取出，趁著脆餅還是熱的時候，小心依著楔形切開後把脆餅一片片放在鐵架上放涼。





後記及貼士


1.


記住用刺洞時要刺得比較深才有紋。



2.


阿貓用了 18 cm X 18 cm (即 7吋X7吋) 正方模，切了十二件 30 cm X 90 cm 長方餅，用170 度爐，焗了35分鐘。



3.


如沒有正方模，可用硬紙皮條自製 18 cm X 18 cm 形 (不用做底)，再用錫紙包住硬紙皮條便可。



4.


一定要等稍涼(但還暖)時切餅，否則會切散。



http://www.leisure-cat.com/frm_1183.htm
Scottish Shortbread
Chef: Pamela Clarke
from the Australian Womens' Weekly test kitchen.
You need:
250g butter, chopped
1/3 cup (75g) caster sugar
¼ cup (35g) rice flour (= 粘米粉)
2 ¼ cups (335g) plain flour
2 tablespoons white sugar
Method:
Preheat oven to 150/130 fan-forced.
Beat butter and caster sugar in medium bowl with electric mixer until light and fluffy; stir in sifted flours, in two batches. Knead on floured surface until smooth.
Divide mixture in half, shape into two 20cm rounds; place on two greased oven trays. Mark rounds into eight wedges, prick with fork, pinch edges; sprinkle with white sugar.
Bake about 40 minutes. Stand 5 minutes then cut into wedges; cool on trays.
http://www.abc.net.au/newcastle/stories/s1800186.htm

Scottish Shortbread
Ingredients & Directions

1 c Butter; 8 oz at room temp
2/3 c Fruit sugar; 4 oz
1 c Cornstarch; 4 oz
1 3/4 c Flour, all purpose; 8 oz

In a food processor or by hand, cream butter and sugar together until light and fluffy. Sieve cornstarch and flour together and gradually beat into creamed mixture. Knead until smooth. press into 12 X 8 square pan. Smooth top and mark into "fingers". prick with fork. Bake at 325F for 50 minutes. If shortbread starts to brown, turn down to 300F. Recut fingers and dredge with fruit sugar while still warm. Cool in pan.

SOURCE: winner of Shortbread contest held at The Cookbook Store, Toronto, Ontario, Canada.
"Our winner, Patricia Ralston who is originally from Glasgow, Scotland, fits the bill with her mother's recipe. It's crisp, crumbly and buttery. Patricia recommends a food processor for a lighter product. (she weighs the ingredients). Make traditional rounds or slice dough into cookies and bake about 18 minutes. Never grease the baking sheets."
http://www.recipeland.com/recipe/20742/


"Shortbread is a type of biscuit (cookie) which is traditionally made from one part white sugar, two parts butter, and three parts plain white flour, although other ingredients like ground rice or cornflour are sometimes added to alter the texture. Shortbread is generally associated with Scotland, although it is also made in other countries like Denmark, Ireland and Sweden."
http://en.wikipedia.org/wiki/Shortbread

Ingredients:
1 cup (2 sticks/8 oz/226g) unsalted butter, at room temperature
1/4 cup confectioners' sugar
1/4 cup granulated sugar, plus 1 tbsp. for sprinkling
2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/4 tsp. salt



Instructions:
Preheat an oven to 300°F/150°C.

In a large bowl, using an electric mixer fitted with the flat beater, beat the butter on high speed until fluffy and pale yellow. Add the confectioners’ sugar and the 1/4 cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your thumb and finger. Beat in the vanilla.

Over a sheet of waxed paper, sift together the flour and salt. Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.

Using floured fingertips, press the dough evenly into an ungreased 9-inch square baking pan. Sprinkle evenly with the 1 tbsp. granulated sugar.

Bake the shortbread until the edges are golden, about 1 hour. Remove the pan from the oven and immediately use a thin, sharp knife to cut the shortbread into strips 3 inches by 1 inch. Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots. Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely.

Makes 27 bars.