english dessert recipes

How to make perfect Scottish Shortbread, only 4 ingredients this is one of the easiest dessert recipes around. Easy to double or triple so a perfect dessert for a crowd. Brown Butter Shortbread is perfect for a party or cuddled up with tea!

Brown Butter Shortbread

469 Grams (3 3/4 Cups) All-Purpose Flour/ Plain Flour

175 Grams (Scant 1 Cup) Granulated Sugar/ Caster Sugar

Salt

Sugar,

Preheat oven to 350F/180C and get a 9"X13" pan out- no need to grease it.

In the bowl of a stand mixer fitted with a paddle attachment or a regular medium-sized bowl add the flour, butter, sugar, and salt. Mix on low/medium speed until the butter is mixed in and pea-size pieces of butter are left OR mix by using your hands to rub the butter into the dry ingredients. If you grab a handful of the dough you should be able to squeeze it in your hand into one piece.

Transfer the dough to the pan and press down evenly. Use a rolling pin or glass to roll the shortbread dough to ensure it's tightly in the pan. Using a butter knife score the shortbread, basically marking the shortbread - you are not cutting all the way through, into whichever size pieces you want. Scoring up, down, and across. Prick all over with a fork. If your fork sticks and pulls some of the shortbread up then gently use your clean finger next to the fork as you press down to kind of hold the shortbread in place.

Bake for approximately 35-45 minutes, or until golden brown on edges. Once baked cool on a wire rack for 10 minutes. Sprinkle sugar on top and shake pan side to side to distribute evenly. Cut on the previously scored marks and store them in an airtight container. Last for up to a week.

I made these and dipped them in chocolate, and wow. soooooo good!

I will be honest. The day I made these and ate one, I wasn't in love. BUT I froze a bunch and took a bunch to work the next day. I received comments later from everyone who had one, and they raved. So I went home and ate another, and it was perfect! They are possibly even better after being thawed from the freezer. This recipe is a keeper!!

I live in a dry climate, so I may have to adjust the recipe to add moisture. I think browning the butter removes all the water, and when mixed with bone dry flour, the mixture just turned into a greasy flour paste that never baked/set into a cookie. I make traditional butter shortbread all the time and wanted to try a browned butter version, but these just didn't work for me. The flavor was amazing, but alas they never turned into shortbread. I even tried baking a batch much longer than the recipe calls for and cooled for a couple hours. Still just flour paste. I may try it again after the holidays and add some drops of moisture to activate the gluten in the flour.

I used European style, unsalted butter (as per another site about butter browning), and since I used a Pampered Chef stone pan for baking, I had to leave it in the oven nearly 30 minutes.  But they turned out perfectly.  They were slight crumbly when warm but today seem less so.  My husband says they are absolutely delectable.

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Brown Butter Shortbread

Top 1 english dessert recipes recipes from across the web

The most viewed english dessert recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Brown Butter Shortbread

The most viewed english dessert recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine