Caraway Shortbread. We have Mary, Queen of Scots to thank for this development, she was partial to a thin, crisp, buttery shortbread, flavoured with caraway seeds. These crisp and buttery cheese and caraway shortbread biscuits are ridiculously easy to make. Just throw everything in the food processor whiz for a minute, roll, slice, bake and voila these cheesy little bites are ready to go. So simple and very affordable you'll resist buying an expensive pack of gourmet biscuits for these tasty little bites. I wanted to make this a wee bit special today so not only have I used the traditional caraway seeds from the Petticoat Tails but I have added in a zesty orange glaze on top which adds punch to the flavour and elevates this simple biscuit to a real tea time treat.
Keep it simple In a separate bowl, using a fork or balloon whisk, whisk both flours, the caraway seeds and salt together.
Add to the butter mixture and beat on low speed until the flour is only just combined.
Don't overbeat or the shortbread will be tough.
You can have Caraway Shortbread using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Caraway Shortbread
- It's 150 g of plain flour (1cup).
- Prepare 70 g of cornflour (1/2cup).
- You need 150 g of unsalted butter.
- Prepare 75 g of caster sugar (1/2cup).
- Prepare 2 tbsp of caster sugar for sprinkle after bake.
- You need 1 tsp of caraway seeds.
Though delicious in its simple, unadulterated state, shortbread is also ripe for innovation. This slightly savory version features rosemary and a touch of of-the-moment caraway, but the. Personally found them to be too strong a taste for this recipe. The Caraway Shortbread must come from a different book, but it looks good.
Caraway Shortbread step by step
- Mix butter and sugar well by mixer. It takes 10 sec..
- Add rest of ingredients and mix well until dough becomes one. It takes 10-15 sec..
- Shape a dough 5 cm cylinder and wrap it by clean film, then cool it down in ref. for 30 mins. Cut the roll in 4-5mm thickness by knife..
- Bake them at 170℃ for 20-30mins until they become very light color..
- Sprinkle sugar on top while they are hot, then cool down..
I was sure I remembered them both being in the same book, but it was a very long time ago 🙂 And yes, if you like caraway the shortbread is lovely - one of my mum's. These cookies are from a recipe that dates all the way back to the time King Arthur was founded, more than two centuries ago. In her day the shortbread was commonly flavored with caraway seeds, which were all the rage in British baking for several centuries. We're on a mission to craft well-designed, non-toxic ceramic cookware that thoughtfully raises the standards of what you cook with. In a medium bowl, whisk together flour, salt, and caraway seeds.