Crispy Vanilla Pecan Shortbread Biscuits with a twist. We made these delicious, crispy shortbread biscuits, and then I added a whole lot of chopped pecans and Cadbury chocolate chips.Print
Crispy Vanilla Pecan Shortbread Biscuits
Delicious, crispy shortbread biscuits with a twist, as I added a whole lot of chopped pecans and Cadbury chocolate to the mix.
- Prep Time: 25 minutes
- Bake Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 48 depending on size 1x
- Cuisine: Scottish
- 200g butter
- 1/2 cup castor sugar
- 1/4 cup icing sugar
- 1 cup cornflour
- 2 cups flour
- 1/4, cup oil
- 2 tsp vanilla essence
- Beat both sugars and butter until light and fluffy.
- Add oil, beat, and then add the vanilla essence.
- Sift in both the cornflour and regular flour.
- If you wish add a whole lot of chopped pecans and Cadbury chocolate chips and then make it into a soft dough.
- Press into a well-greased baking tray,
- Prick the surface with a fork.
- Place in the fridge to firm up.
- Bake at 160C / 320F degrees for 25 minutes or until it’s golden brown in color.
- Remove from oven, sprinkle with sugar.
- Cut into pieces, and allow to cool.
- Serving Size: 1
- Calories: 70
- Sugar: 3
- Sodium: 27
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 0
- Protein: 1
- Cholesterol: 9
History of Shortbread
Shortbread is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and either three parts oat flour or four parts plain wheat flour. Other ingredients such as rice flour or cornflour are often substituted for part of the flour to alter the texture. Modern recipes also often deviate from the original by splitting the sugar into equal parts granulated and icing sugar and many add a portion of salt. Unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world.
How do I make shortbread crisp?
Let sit on the baking sheet in the still-warm oven for 30-45 minutes. (30 minutes for a lightly crisp, light-colored cookie or up to 45 minutes for a crispier, lightly golden cookie).
Why is my shortbread not crunchy?
If the butter is too hard, it won’t easily incorporate into the shortbread mixture and that will result in an overworked dough. Dough that has been overworked is a surefire way to get tough shortbread – something no shortbread should ever be.
Why do you put shortbread in the fridge before baking?
A short stay in the fridge will firm up the cookies and solidify the butter. This will help keep them from spreading too much. Also, it helps concentrate those flavors for your best-ever shortbread.
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