Skorshortbread Recipes

SKOR SHORTBREAD

Steps:

• Preheat oven to 300°F
• Coarsely chop 1 chocolate bar into 1/4-inch pieces, about 1/3 cup. Set remaining bar aside.
• In med bowl, using and electric mixer, beat butter until smooth. Gradually beat in sugar until light and fluffy. Beat in vanilla and salt.
• Using a wooden spoon, stir in 1 cup flour until just mixed. Stir in remaining flour with chopped skor until just mixed.
• Scrap dough into ungreased 8" square baking dish. Lightly flour fingers, then pat mixture into even thickness. Using a fork pierce dough every inch.
• Finely chop remaining bar and sprinkle over top of dough.
• Bake until edges are deep golden and center is pale golden, about 35-40 minutes
• Remove from oven. Cut into squares immediately. Cool completely in pan.

SKOR BITS SHORTBREAD SLICE COOKIES

Steps:

• Directions 1. Using electric beaters (or a mixer), beat the butter for a minute, then add the icing sugar and beat until incorporated and fluffy, about 1 minute. Beat in the vanilla, then add the flour, cornstarch and salt and beat on low speed. Once incorporated, beat on medium-high speed (or more vigorously by hand) until the dough comes together. Add the Skor bits and stir in. 2. Shape the dough into 2 logs about 10 inches (25 cm) long (1 ½-inches/3.5 cm across) and wrap tightly in plastic wrap and chill for at least 2 hours until firm. 3. Preheat the oven to 325(F (160 (C) and grease or line 2 baking trays with parchment paper. 4. Unwrap and slice the dough into cookies ¼-inch (5 mm) thick and arrange them on the baking trays leaving at least ½-inch (1 cm) between them. Bake for about 16 minutes, until the cookie barely start to show a little colour at the edges. Cool the cookies completely on the baking tray before removing. The cookies can be stored in an airtight container for up to a week. More information and baking inspiration is available at www.hersheyskitchens.ca.

QUICK SWEDISH SKORPA - WHAT TO DO WITH LEFTOVER BREAD

Steps:

• Preheat oven to 350°F degrees.
• Split rolls and place crust side down in a jelly roll pan or other baking pan with sides.
• Combine sugar and spices.
• Sprinkle as much as you desire over the rolls - you'll probably have some left over to use next time.
• Place pan in oven and IMMEDIATELY reduce oven temperature to 170°F.
• Bake 30 minutes.
• Turn OFF oven.
• Leave in oven overnight.
• They should be brown and crunchy all the way through. If any are not quite done, remove from oven, heat to 350F, place back in, turn off the oven and let sit for 30 minutes.
• Store in plastic bag on counter; keeps indefinately.
• *Larger rolls, such as sandwich rolls, may need 45 minutes at 170°F.

SHORTBREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
• Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
• Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
• Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

SHORTBREAD, 10 WAYS

Steps:

• Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

SHORTBREAD

Steps:

• In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill. , Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool.

SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.