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Scottish shortbread

Simple, sweet and buttery, this shortbread will go perfectly with your morning tea. Ingredients: <ul> <li>250g of butter</li> <li>1 cup of icing sugar</li> <li>1 teaspoon of vanilla extract</li> <li>2 ¼ cups of flour</li> <li>¼ cup of corn flour</li> <li>1 eggwhite</li> <li>2 tablespoons of sugar</li> </ul> Method: 1. Prepare your baking sheets by lining two pans with baking paper. On the centre of each sheet, trace an 18cm circle and flip both over. 2. Combine butter, icing sugar and vanilla using an electric mixer. Sift in both flours and stir, forming a dough. 3. Knead dough on top of a floured surface. 4. Half your dough and form each into a 10cm disc. Place on baking sheets and use circular guides to form two 18cm shortbread discs. 5. Frill the edges of each circle by pinching. Mark 8 triagnles in each circle without cutting through. 6. Chill until firm, for about 15 minutes. Preheat oven to 160°C. 7. Beat eggwhite and brush on to shortbread. Sprinkle with sugar. 8. Bake for 30 to 35 minutes or until lightly golden, swapping baking sheets half way through for consistency if necessary. 9. Let cool and cut to serve. Images: Getty

Food & Wine

Classic shortbread cookies

Buttery shortbread is a delicious treat that not many people can turn down. And it’s surprisingly simple to make. Give a batch to someone for a thoughtful, personal gift they’ll love. Just don’t ask them to share. Ingredients: <ul> <li>1 ½ cups plain flour</li> <li>⅔ cup rice flour</li> <li>½ cup caster sugar</li> <li>⅛ teaspoon salt</li> <li>225gms butter, cold, chopped into cubes</li> </ul> Method: <ol> <li>Preheat your oven to 150°C and grease two baking trays with melted butter (or line with baking paper).</li> <li>In a large bowl, combine the flour, rice flour, sugar and salt. Using your fingertips, rub the butter into the mixture until it resembles fine breadcrumbs. Turn the mixture onto a lightly floured surface and knead until smooth.</li> <li>Roll the dough out to one-cm thickness and use your favourite large cookie cutters to cut shapes. Carefully place the cookies onto your trays and bake for 45 minutes. Be sure to rotate the trays from top to bottom after 20 minutes, and turn them around as well to ensure even baking. You’ll know they’re done when they start to change colour.</li> <li>Allow to cool on the trays for an hour. Serve plain, dusted with icing sugar, or drizzled with a little melted chocolate.</li> </ol>

Food & Wine

Shortbread fingers with strawberry and lime coulis

This dessert reminds me of a modern Eaton mess with its satisfying tart, creamy, sweet and crunchy elements. The strawberry and lime coulis balances the coconut yoghurt, and the golden, buttery shortbread can be used as a delicious spoon. Serves: Four Ingredients: Shortbread <ul> <li>100g unsalted butter, softened</li> <li>50g icing sugar</li> <li>1 teaspoon vanilla extract</li> <li>Zest of 1 lime</li> <li>100g plain flour</li> <li>50g cornflour</li> <li>Generous pinch sea salt</li> </ul> Coulis: <ul> <li>2 punnets fresh strawberries, washed and tops removed</li> <li>Juice of 1 lime</li> <li>2 tablespoon honey</li> <li>2 tablespoon cream</li> </ul> To serve: <ul> <li>2 cups unsweetened coconut yoghurt</li> </ul> Method: <ol> <li>First, make the shortbread. In the bowl of an electric mixer, cream butter, icing sugar, vanilla and lime zest until light and fluffy. Add flour, cornflour and salt in two lots and mix until the dough goes just past the crumbly stage and begins to clump. Be careful not to over mix.</li> <li>Lay a long sheet of plastic wrap on the bench and place dough in the middle.</li> <li>Place another sheet on top and roll dough out into a rough rectangle about 16cm x 18cm (this way your bench and rolling pin remain clean).</li> <li>Enclose the dough in the plastic wrap and place it in the fridge for 30 minutes.</li> <li>Preheat oven to 170C and line a baking tray with baking paper.</li> <li>Unwrap shortbread rectangle and place on a chopping board.</li> <li>Using a sharp knife, cut 8 fingers measuring about 2cm x 18cm each and place on prepared baking sheet, about 3cm apart. Bake for about 15 minutes or until the cookies are golden.</li> <li>Take out of oven and cool for 10 minutes before transferring to a rack.</li> <li>To make coulis, place strawberries, lime juice, honey and cream in a processor and blend.</li> <li>Taste for sweetness and add a little more honey if you like.</li> <li>To serve, scoop 1/2 cup coconut yoghurt into four serving cups. Spoon over a generous amount of strawberry coulis and place two shortbread fingers in each.</li> <li>Eat immediately!</li> </ol> Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/">Stuff.co.nz</a>. Image credit: Emma Boyd / Stuff.co.nz. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/shortbread/">Shortbread</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/shortbread-with-flaked-almonds-and-cranberries/">Shortbread with flaked almonds and cranberries</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/shortbread-cookies/">Classic shortbread cookies</a> <a href="http://www.oversixty.com.au/lifestyle/food-wine/2016/07/shortbread/"> </a>

Food & Wine

Gluten-free shortbread

This gluten-free shortbread is a delicious, light dessert option that everyone can enjoy. It’s easy to make and perfect for a light, sweet summer snack. Ingredients: <ul> <li>135g gluten-free flour</li> <li>20g icing sugar</li> <li>Pinch salt</li> <li>125g butter</li> <li>Three large strawberries (diced)</li> </ul> Method: <ol> <li>Sieve dry ingredients, rub in butter and knead lightly until smooth.</li> <li>Press on to greased tray, cut into desired shapes and prick with fork.</li> <li>Bake at 150 degrees Celsius for about 40 minutes or until light in colour.</li> <li>Add freshly diced strawberries and enjoy.</li> </ol> Have you ever tried something like this? Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Written by Virginia Winder. First appeared on <a href="http://www.stuff.co.nz">Stuff.co.nz</a>. Image credit: <a href="http://www.stuff.co.nz">Stuff.co.nz</a> / Grant Matthew Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/shortbread-with-flaked-almonds-and-cranberries/">Shortbread with flaked almonds and cranberries</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/shortbread/">Shortbread</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/peanut-butter-sultana-oat-cookies/">Peanut butter, sultana and oat cookies</a>

Food & Wine

Shortbread with flaked almonds and cranberries

These are the most foolproof and adaptable shortbread cookies you'll ever hope to make. You can add whatever dried fruit, nuts or seeds you fancy and make them in any shape. Makes: 20 cookies Ingredients: <ul> <li>200g butter, softened</li> <li>100g icing sugar</li> <li>1 teaspoon vanilla extract</li> <li>200g plain flour</li> <li>100g cornflour</li> <li>Generous pinch sea salt</li> <li>Zest of one lemon</li> <li>60g flaked almonds</li> <li>100g cranberries</li> <li>Icing sugar for dusting (optional</li> </ul> Method: <ol> <li>In electric mixer bowl, cream the butter, icing sugar and vanilla until light and fluffy. </li> <li>Add the flour, cornflour and salt in two lots, followed by the lemon zest, flaked almonds and cranberries, and mix until the dough goes just past the crumbly stage, and begins to clump together. Be careful not to over mix.</li> <li>Lay a length of plastic wrap on the bench, and place the cookie dough on top.</li> <li>Place another length of plastic wrap over the dough (this is to stop it sticking to either the bench or the rolling pin), and using a rolling pin, roll it out until 5mm thick between the two pieces of wrap.</li> <li>Try to form a square or rectangle shape.</li> <li>Place the flat sheet of cookie dough on to a baking tray and refrigerate for at least 30 minutes. Preheat the oven to 180°C fan bake. Line a baking tray with baking paper.</li> <li>Unwrap the chilled dough and place on a chopping board.</li> <li>Using a sharp knife cut it into 5cm squares, and place each one on the lined tray.</li> <li>Bake for approximately 15 minutes – or until lightly golden.</li> <li>Let the cookies cool and firm up on the baking tray for 10 minutes before transferring to a cooling rack. Dust with icing sugar if desired.</li> <li>Store in a cool, dry place in an airtight container or cookie jar for up to a week.</li> </ol> Don’t you just love shortbread? What’s your favourite way to enjoy it? Let us know in the comments. Written by Jorden Rondel. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/shortbread/">Shortbread</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/shortbread-cookies/">Classic shortbread cookies</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/gluten-free-lemon-poppy-cake/">Lemon, poppy and thyme gluten-free cake with ricotta</a>

Food & Wine

Scottish shortbread

Simple, sweet and buttery, this shortbread will go perfectly with your morning tea.Ingredients: <ul><li>250g of butter</li><li>1 cup of icing sugar</li><li>1 teaspoon of vanilla extract</li><li>2 ¼ cups of flour</li><li>¼ cup of corn flour</li><li>1 eggwhite</li><li>2 tablespoons of sugar</li></ul>Method: 1. Prepare your baking sheets by lining two pans with baking paper. On the centre of each sheet, trace an 18cm circle and flip both over.2. Combine butter, icing sugar and vanilla using an electric mixer. Sift in both flours and stir, forming a dough.3. Knead dough on top of a floured surface.4. Half your dough and form each into a 10cm disc. Place on baking sheets and use circular guides to form two 18cm shortbread discs.5. Frill the edges of each circle by pinching. Mark 8 triagnles in each circle without cutting through.6. Chill until firm, for about 15 minutes. Preheat oven to 160°C.7. Beat eggwhite and brush on to shortbread. Sprinkle with sugar.8. Bake for 30 to 35 minutes or until lightly golden, swapping baking sheets half way through for consistency if necessary.9. Let cool and cut to serve.Related links:<a href="/lifestyle/food-wine/2015/06/melting-moments/">Melting moments</a><a href="/lifestyle/food-wine/2015/05/shortbread-cookies/">Classic shortbread cookies</a><a href="/lifestyle/food-wine/2015/01/citrus-shortbread/">Citrus shortbread</a>

Food & Wine

Citrus shortbread

The humble shortbread doesn’t get nearly as much attention as it deserves. Especially when they are made with a citrus twist. These melt-in-the-mouth gluten-free ones are perfect for morning tea with a cup of tea. Be warned, they are very moreish.Ingredients:<ul><li>200 grams butter, softened</li><li>125 grams icing sugar</li><li>The grated zest of ½ orange</li><li>The grated zest of 1 lemon</li><li>The grated zest of 1 lime</li><li>350 g gluten-free flour</li><li>1 teaspoon gluten-free baking powder</li><li>Sugar, to serve</li></ul>Method:1. Preheat the oven to 190°C. Grease a flat baking tray, then line with a sheet of baking paper.2. Beat the butter, then cream it with the icing sugar and all the zests until light and fluffy. Fold in the flour and baking powder, then use your hands to form a dough – be sure not overmix.3. Using a cooker cutter, cut out 20 even-sized balls. Reroll any scraps and repeat.4. Put your shortbread onto the tray, then chill in the fridge for 10 to 15 minutes, before baking in the oven for 12 to 15 minutes until pale and crisp.5. Remove from the oven and allow to cool for five minutes, then transfer to a cooling rack and sprinkle with sugar.STORING TIP: This shortbread will keep for up to a week in an airtight container.

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Scottish shortbread

Classic shortbread cookies

Shortbread fingers with strawberry and lime coulis

Gluten-free shortbread

Shortbread with flaked almonds and cranberries

Scottish shortbread

Citrus shortbread

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