Thanks for the shortbread tip. I would have added a bit of water (as one does for pate brisee) and it wouldn't have turned out as well.
Susan in Italy |
March 4, 2007 11:32 AM
As a proud mother, I'd also like to point out that these shortbreads were the catalyst for a new word in his vocabulary: GOOKIE!!! Yes, he already liked cookies but had not yet found one he liked so much it was worth asking for by name. And it's a bit ironic that he came up with this word for an English "biscuit"...to the amusement of his mother and chagrin of his dad!
Meg in Paris |
March 4, 2007 11:45 AM
Bravo Steve! I hope I may sample them when I next come to Paris.
Meg's MOM |
March 4, 2007 9:40 PM
International snooker star and chef par excellence - is there no end to The Critic's talents?
The Jet |
March 5, 2007 2:15 AM
Good writing runs in both sides of the family...The Boy is bound to become a writer!
Enjoyed this nostaglic piece & would love to try to recipe. Just want to be sure that cornflour = corn starch and caster sugar is what we Yanks call granulated sugar.
March 9, 2007 11:48 AM
Taina, yes cornflour is the same as corn starch. I think here in France it's known as Maizena (though that may be the brand name?).
The English (and French) seem to have two grades of sugar where we Americans only have one to my knowledge. Caster sugar is "sucre en poudre" in France, but I think you can just use "normal" American sugar. The Critic tells me it's slightly more finely ground than crystal sugar, but nowhere near as fine as powdered sugar (US)/icing sugar (UK). All very confusing, no?
And as for the flour (a French friend asked me at dinner about it recently!) he used the Monoprix bio flour, which I am told is a) closest to US flour and b) similar to French type 65.
Meg in Paris |
March 20, 2007 1:45 AM
Thank you for the recipe. I don't know how I found this, but I just made it and it was very good. Just to be clear on the measurements - you measured by weighing these ingredients, yes? And it would be incorrect to replicate this recipe using a standard fluid oz = cups conversion, as the weights of the ingredients are all different?
Thanks in advance for the clarification :)
July 22, 2008 12:07 PM
Brynn, sorry I just saw this question! Yes, the measurements are all weight, not volume. You'll need a scale to measure because, as you noted, different ingredients have different weights at the same volume. Hope that helps, even if it is a few months too late!
Meg in Paris |
October 15, 2008 8:04 AM
When I was in the third grade (Cleveland Ohio USA) we had a teacher from Scotland who took the entire class to the school kitchen and baked a huge pan of shortbread. I was hooked. I am now 61 years old and still love shortbread. My recipe is simple for one batch. 1 pound of real salted butter softened...1 cup regular sugar...1 teaspoon vanilla...4 cups all purpose flour...mix butter, sugar, vanilla and slowly add flour...press into a pan 1/2 inche thick, make fork dents in top..bake at 325 for about 1/2 hour or until litely golden on top..do not over bake...as soon as you take them out of the oven cut them into finger long shapes, 1" by 3" if you wait till they cool they will crumble. I get raves on them and requests at every bake sale and cook out. They melt in your mouth. Powdered sugar on top optional. I always double the recipe.
RUBY Kloss |
June 24, 2009 2:56 PM
Thank you for sharing this recipe - I am going to make it for this Christmas to include in our tins of cookies for gifts :) All the best,
Daryl O. |
December 15, 2009 5:32 PM
This recipe sounds great! But i'm wondering if it would still be as good if I made them into small rounds. (rolled into 1/2 inch ballls and flattened with my thumb) Will the shape affect the quality of the shortbread?
December 16, 2009 5:05 PM
Walker's Shortbread comes in several shapes with the same taste so my guess is that the shape makes no difference.
December 22, 2009 7:14 PM
Personally, I would use a round cutter rather than moulding them by hand - that way you will ensure an even thickness throughout each biscuit.
December 24, 2009 10:19 AM
Fantastic beat ! I would like to apprentice at tthe same time as you amend your website, how
could i subscribe for a blog site? The account aided mme
a acceptable deal. I have been a little bit acquaijnted of this your broadcast offered bright clear concept
January 23, 2014 8:51 PM
The truth is, you need to be in agreement, not identical twins.
A website gets tagged as a living site especially to the ones which grows everyday
with the passing days. This $216 processor is easy
to overclock, has a base clock speed of 3.
advanced test-o-boost side effects |
January 26, 2014 5:57 AM
Heya i am for the first time here. I came
across this board and I find It truly useful & it helped me out a lot.
I hope to give something back and help others like you helped me.
February 16, 2014 9:06 AM
I like the valuable information you provide in your articles.
I will bookmark your blog and check aain
here regularly. I'm quite sure I'll learn
plenty of nnew stuff right here! Best of luck for the next!
February 20, 2014 6:12 PM
You should be a part of a contest for one of the highest quality sites on the internet.
I am going to highly recommend this website!
February 20, 2014 11:47 PM
Hey there! I've been reading your weblog for some time
now and finally got the courage to go ahead and give you a shout out from Porter Texas!
Just wanted to mention keep up the fantastic work!
garage floor coating |
February 21, 2014 6:24 AM
This is really attention-grabbing, You're a very professional
blogger. I've joined your feed and sit up for looking for more of
your magnificent post. Additionally, I've shared your web site in my social networks
February 21, 2014 7:09 AM
If you are going for best contents like myself, just pay
a quick visit this site everyday because it presents quality contents, thanks
epoxy floor coating |
February 21, 2014 7:44 AM
I really like your blog.. very nice colors & theme.
Did you create this website yourself or did you hire someone to do it for you?
Plz answer back as I'm looking to create my own blog
and would like to find out where u got this from. kudos
more info |
February 21, 2014 8:32 AM
The plain kind tastes and feels just like sour cream. As a matter of fact all you need
to do is look for products that are made with
the previously listed ingredients. Usually when you use
that, you'll notice that it will help with incredibly specific options.
strawberry garcinia Side effects |
February 22, 2014 2:40 AM
Good post. I learn something totally new and challenging on sites I stumbleupon on a daily basis.
It will always be interesting to read through content from other writers
and practice a little something from their sites.
February 25, 2014 11:17 PM
You really make it appear really easy along with your presentation however I in finding this topic to
be really one thing that I feel I might never understand.
It seems too complicated and very extensive for
me. I'm taking a look forward to your next publish,
I will attempt to get the hang of it!
February 25, 2014 11:32 PM
Hello everybody, here every person is sharing these experience, so it's fastidious
to read this website, and I used to go to see this webpage everyday.
great site |
February 25, 2014 11:49 PM
Hey there! I've been reading your web site for some time now and finally got the courage to go
ahead and give you a shout out from Atascocita Texas!
Just wanted to say keep up the great work!
for more info |
March 8, 2014 3:48 AM
If some one wants to be updated with most up-to-date technologies therefore he must be go to see this site and
be up to date everyday.
March 30, 2014 5:33 AM
Very great post. I simply stumbled upon your blog and wished to mention that I've truly enjoyed surfing around your blog posts.
After all I will be subscribing for your rss feed and I hope you write again
How To Make Money On Instagram |
April 20, 2014 6:52 AM
Remember personal info?
Comments: (you may use HTML tags for style)