SHORTBREAD WORD GEBAK MET … TO BAKE BOTTER… EN NOOIT MET MARGARIEN NIE
Rens se Shortbread in beskuitpanne
Rencia Odendaal Pretorius
Ek het besluit om die resep met my beskuitpanne te probeer – en dit werk soos ‘n bom – JY GAAN DIE BESLAG 4X MOET AANMAAK om 1 beskuitpan vol te maak –
500 ml (2 cups) Cake Flour
100ml Huletts White Sugar
45 ml (3 tbsp) Cornflour
Pinch of Salt
250 g Butter (soft, but not melted)
Huletts White Sugar, for sprinkling
Place all the ingredients in a food processor and process until combined into a ball. Do not over-process. If you don’t have a food processor, work the mixture with your hands until combined.
Press the mixture into an oblong tray (or two 20 cm round pie dishes). With the prongs of a fork, prick the mixture well. Bake at 160ºC until it just starts to turn golden (35–40 minutes).
Remove from the oven and immediately slice into serving portions. Sprinkle with extra sugar while hot.
Hint: It is important that the butter is soft, though not melted. For best results use butter, not margarine.
8 Kop meel
2 x 500gr stork to bake botter
1 tl sout
20ml vanilje geursel
Hesma Van Tonder SHORTBREAD KOEKIES.
Dankie Hesma Van Tonder vir jou bydrae van die maklike SHORTBREAD
1 koppie Maiziena
3 koppies koekmeel
3/4 koppie strooisuiker
300 g botter
Meng die meel maiziena en strooisuiker en vryf die botter daarby in.
Druk vas in ‘n bakplaat en steek gate in die deeg met ‘n vurk.
Bak in ‘n voorverhitte oond teen 140 grade C vir so 45 minute.
Besprinkel met ekstra strooisuiker nes dit uit die oond kom.
Sny in blokkies terwyl dit nog warm is.
BROWN SUGAR SHORTBREAD
500g butter, softened
1 cup packed brown sugar
3 and ¾ cups all-purpose flour
¼ to ¾ cup extra flour for kneading dough
Preheat oven to 175°C.
In a mixing bowl, cream the butter and brown sugar. Add 3 3/4 cups flour; mix well.
Sprinkle counter with some of the extra flour and knead dough for five minutes, adding enough of the remaining flour to make a soft, non-sticky dough.
Roll to 1/2-inch thickness. Cut into 3 inch-by-1 inch strips. Place 1 inch apart on ungreased baking sheets. Prick with fork.
Bake for 20-25 minutes or until lightly browned. Remove to wire racks to cool.
Makes about 4 dozen.
Deur: Granny Mouses house/Ouma Muis se huis
MELT IN YOUR MOUTH SHORTBREAD
500g unsalted butter not margarine
250ml icing sugar
4x250ml cake flour
65ml cornflour (maizena)
(Ek gebruik gewoonlik salted butter en dan los ek d 1ml sout uit, onthou net jy MOET BOTTER (TO BAKE) en NIE margarien gebruik nie)
Beat butter and icing sugar together
Add sifted dry ingredients and mix well
Knead dough very well until smooth then press flat into a greased 20cm x 24cm rectangular tin.
Prick surface with fork.
Place into preheated oven at 140C for 30 min and reduce heat to 120C for another 1and a half to 2 Hours.
Cut into fingers while still warm.
Coat with castor sugar and ENJOY
LOVERS SHORTBREAD WITH NUTS AND CHERRIES
375g salted butter
1 cup icing sugar
3 cups cake flour
2 heaped teaspoons baking powder
Walnuts, cherries or whatever you are going to top them off with.
Lots of icing sugar to sprinkle on top
In a large mixing bowl, add the butter and then pop it into the microwave for about 30 seconds or so. You want it to be soft enough to beat with an electric beater.
Add the icing sugar and beat it very well on high for about 5 minutes until it becomes very pale and creamy, almost white.
No toss in the flour and baking powder in 3 portions mixing after each addition.
Thats it, now all you need to do is form little balls of the mixture, roll them gently in your hand (yes round balls), place them on your baking sheet, press a little hole in the top with your finger and fill the hole with a nut, a lttle jam or even a piece of chocolate.
Pop them in the oven for about 7-10 minutes and then turn off the oven and leave them inside for another 15-20 minutes.
If you notice some of them browning on top you can open the oven to let out some of the heat and close it up again. We made batches that were very pale that melt in your mouth and also had some browned ones that were more like biscuits with a bit of a crunch that I must confess I enjoyed even more
Remove them from the oven and allow to cool before covering with a generous amount of icing sugar.
Lovers shortbread Photo: Cookbook