Shortbread biscuits fill the kitchen with a ... the work surface with a little flour if the dough sticks). Cut into shapes using a biscuit cutter . Transfer the biscuits onto the baking tray ...

Once you have a solid shortbread recipe, you can dress the cookies up ... but Ina prefers to make the dough, cut out her shapes, then stash the unbaked cutouts in the fridge or the freezer.

This chocolate shortbread recipe from 1996 F&W Best New Chef Maria ... Chill the dough before rolling it out and stamping out shapes with cookie cutters. To adorn these buttery, chocolatey ...

Shortbread may only contain three ingredients, but it can be difficult to attain the perfect texture. This foolproof tip from ...

You want it to be about 2cm thick. Using a butter knife, cut the oblong into equal rectangular shapes because you want the shortbread to look like bricks. Place them carefully onto a well-greased ...

Most shortbread cookies hold their shape very well ... egg whites and sugar are the only two ingredients you need. Some recipes call upon the support of cream of tartar, and a few drops of ...

Thanks to the simplicity of the basic recipe, however, shortbread is easy to customise ... Slice into your chosen shape, be it bars or squares, then cool completely before removing from the ...

The dough may crumble, but use the plastic wrap to press it into shape. If you pulse ... and continue with the recipe from Step 2. Other Cheeses for Shortbread: Try Gruyère, Emmental, manchego ...

The world has Scotland to thank for shortbread, the buttery, rich, and versatile cookie. The first known recipe for the sweet treat was published in 1736, in a Scottish cookbook by a woman known as ...

In some desserts, an extra kick of salt — where it is notably detected — not only tames the sugar, but enhances umami.