In a food processor or by hand make the shortbread by mixing the sugar and flour together and rubbing in the butter. If you're using a food processor be sure to use the pulse setting so the shortbread dough doesn't overmix. The dough will be crumbly and look like breadcrumbs. It's easiest if you use a food processor. Just add the cubed butter, flour and sugar the the bowl of your food processor and pulse until the mixture is crumbly like bread crumbs. *Be careful not to overmix. It's hard to believe that these 6 simple ingredients turn into these rich and sweet millionaire shortbread bars, but that's all it takes! BTW- these are also commonly referred to as caramel shortbread, caramel squares, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread, and Wellington squares! Triangular wedges of shortbread became known as "petticoat tails", and this form of shortbread has become particularly associated with Mary, Queen of Scots. [6] It has been suggested that a French term for the wedges of shortbread was petits gâteaux or petites gatelles – little cakes, and this became "petticoat tails". It is now thought the Scots term derives from the decorated round edge of the segments which resemble petticoats. [7]

Hi, I'm Deborah! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) budget recipes from scratch using only Aldi ingredients. Welcome to my virtual kitchen!

Tip: you can add about 3 tablespoonful of Corn flour or rice flour if you want to get a grainy texture. Be sure to press the dough into the corners of the pan so you end up with nice square edges once baked. Rinsky, Glenn (2009). The pastry chef's companion: a comprehensive resource guide for the baking and pastry professional. Laura Halpin Rinsky. Hoboken, N.J.: John Wiley & Sons. p.257. ISBN 978-0-470-00955-0. OCLC 173182689. a b c d e f g h Brown, Catherine (2015-04-01). "Shortbread". The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 978-0-19-931362-4.

Sugar - you can use caster sugar in place of the brown sugar for the caramel. You will end up with a caramel that is paler in colour and a little bit sweeter than one made with brown sugar.In ancient Scottish folklore, sun-shaped cakes, such as shortbread, had magic powers over the Sun during the Scottish New Year's Eve. [3]

Hyslop, Leah. "Potted histories: shortbread". The Telegraph. No.6 October 2013 . Retrieved 18 February 2014. If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with. In one of the oldest shapes, bakers pinched the edges of a shortbread round to suggest the rays of the sun. [3]

In the UK tax code, shortbread is taxed as a flour confection (baked good) rather than as a common biscuit. [3] See also [ edit ] Shortbread is so named because of its crumbly texture (from an old meaning of the word "short", as opposed to "long", or stretchy). [12] [13] [14] The cause of this texture is its high fat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of long protein ( gluten) strands. The related word " shortening" refers to any fat that may be added to produce a "short" (crumbly) texture. [15] Chef John Quigley discusses and bakes Scottish Shortbread". Scotlandontv.tv. 2006-10-24 . Retrieved 2009-05-29.

Sieve the plain flour + powdered milk( or the corn flour or rice flour) into the bowl and mix thoroughly until well incorporated. Timothy G. Roufs & Kathleen Smyth Roufs, Sweet Treats around the World: An Encyclopedia of Food and Culture (Santa Barbara, 2014), p. 290. Everything about these white chocolate shortbread bars is homemade. But really easy. I've always been a fan of a traybake like these chocolate chunk cookie bars, or these 7 layer almond bars, and most importantly the famous Savvy Bites brownies! But you can see all the easy baking recipes right here!Other ingredients are often substituted for part of the flour to alter the texture. Rice flour or semolina makes it grittier, and cornflour makes it more tender. [3] Bere or oat flour may be added for flavour. [18] a b Clarkson, Janet (2015-04-01). "Shortcake". The Oxford Companion to Sugar and Sweets. Oxford University Press. p.1093. ISBN 978-0-19-931362-4. Historic UK - heritage of Britain accommodation guide. "Scottish Shortbread". Historic-uk.com . Retrieved 2010-11-24.