Strawberry shortbread cookies using clotted cream and freeze dried strawberries. 

 

What is Shortbread?

Shortbread is simple, fast to make, delicious and they are crisp, melt in your mouth with wonderful buttery taste!

Star ingredients for traditional shortbread are sugar, butter and 2 type of flours!
Don't over mix and you will get that nice crumbly texture and buttery taste to every bite.

History on shortbread!

Shortbread originated from Scotland.

Shortbread became a part of Scottish tradition, from Queen Mary of Scotland, in the 16th century, as it made its way to tea houses.

Shortbread with clotted cream and freeze dried strawberries.

Disclaimer!

With a traditional recipe at hand, I play around with the ingredients to bake as close as the strawberry shortbread that I ate from Harrods.

How to make Shortbread?

1) Ingredients to make shortbread cookies

Mix plain flour and rice flour together.


You can use strawberry powder instead of freeze dried strawberries.


Caster sugar.


Unsalted butter.


Clotted cream.

2) Mixing the ingredients to make shortbread

Cream the butter, clotted cream and sugar.
Whisk until creamy.


Sift the two flour into the creamed butter and sugar mixture.


Add strawberry powder / freeze dried strawberry that was processed.


Using K beater, mix all ingredients until it form a dough.


Do not over mix the dough, it will not be crumbly.

3) How to shape shortbreads?

I used this sushi maker to shape my shortbread dough into a nice cylindrical shape.


Once the dough is nicely compacted in the sushi make, extrude out the dough onto a greaseproof paper.


Roll the dough.


Roll for the second time using cling film.


Refrigerate for at least 20 minutes.


Slice shortbread into preferred thickness.
I sliced mine into 1/2 inch thickness 


Shortbread ready to be baked.


Baked shortbread cookies.

How long can I keep shortbread for?

As this shortbread recipe has no preservative, shortbread are best consume within 3 weeks of baking.

Always keep them in an air tight container.

Can I substitute rice flour with corn flour?

I did experiment mixing corn flour and plain flour to make my shortbread.

Let's just say I am not a fan of cornflour in shortbread.
I find that shortbread with corn flour has that 'gummy' taste.

Other cookies / biscuits to bake

Cranberry and walnut cookies
Ginger nut biscuits
Rosemary and sea salt cookies
Eggless chocolate cookies with candy canes

Video on How to bake shortbread!