Scottish Shortbread

So I was watching Gordon Ramsay’s Ultimate Christmas and saw him make a pretty simple shortbread recipe. I really wanted to make it, but a less expensive and wasteful version. It goes really well with tea or coffee in the winter afternoons. This version is a more rustic feel to it and is a bit crumbly, but really buttery.

Here are the ingredients needed for this recipe:

  • 3/4 cup all-purpose flour
  • 1/4 cup rice flour or cornstarch
  • 1/4 cup sugar
  • 1/2 cup frozen unsalted butter
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract (optional)

Step 1: Take out an 8-in. tart pan with a removable bottom (Since I don’t have that I’ll be using an 8-in. cake pan)

Step 2: In a large bowl, whisk together the flour, rice flour, salt and sugar together.

Step 3: Take the frozen butter and grate it over the flour mixture (you can add the vanilla extract at this time)

Step 4: With your fingertips, work the butter into the flour by lifting small handfuls and rubbing the butter and flour together. Do this until the mixture looks like breadcrumbs. (do not form a dough)

Step 5: Evenly press the shortbread into the tart pan, smoothing the top as much as possible.

Step 6:Place shortbread in freezer for 10-15 minutes.

Step 7: Preheat oven to 300°F with the rack in the center of the oven.

Step 8: Score the top of the shortbread, by slightly cutting the top of the shortbread creating 8 or 16 triangles. (will flake don’t worry about it)

Step 9: Press a thumbprint at the edge of each triangle.

Step 10: Prick the surface shortbread with a fork.

Step 11: Bake for 40-50 minutes, or until light golden/biscuit color.

Step 12: Allow to cool slightly in pan on a wire rack for 5 minutes

Step 13: With a sharp knife cut all the way through the score marks on the shortbread (do this while shortbread is still quite warm)

Step 14: Allow shortbread to cool completely in pan on wire rack before removing from pan.

Notes:

  1. If you have overly warm hands you can place the flour into the refrigerator to reduce melting of the butter
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Easy Truffles

Now I made 4 types of truffles, but you can deviate from them as much as you want. The 2 basic things to them are cream cheese and cookie crumbs in each batch. I will start with the basic recipe and lead it into what you can make instead, but using the same steps. (Note: I dived the recipes in half because most required the same mixture just with a few different things added)

Here are the ingredients needed for this recipe:

  • 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted

Step 1: Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)

Step 2: Crush remaining 36 cookies to fine crumbs; place in medium bowl.

Step 3: Add cream cheese; mix until well blended.

Step 4: Roll cookie mixture into 42 balls, about 1-inch in diameter. (I scooped them out with a tablespoon measure and split that in half)

Step 5: Refrigerate for 10 minutes

Step 6: Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)

Step 7: Sprinkle with reserved cookie crumbs.

Step 8: Refrigerate until firm, about 1 hour.

Step 9: Store leftover truffles, covered, in refrigerator.

Optional:

1. Toasted Coconut Truffles

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 32   Golden OREO Cookies, finely crushed (about 3 cups)
  • 1-1/2 cups BAKER’S ANGEL FLAKE Coconut, toasted, divided
  • 2 pkg.  (6 squares each) BAKER’S White Chocolate, melted

Step 1: Mix cream cheese, cookie crumbs and 1 cup coconut until well blended.

Step 2: Shape into 42 (1-inch) balls.

Step 3: Refrigerate for 10 minutes

Step 4: Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan.

Step 5: Sprinkle with remaining coconut.

Step 6: Refrigerate 1 hour or until firm.

2. Peppermint Truffle Balls

  • 6 candy canes, finely chopped (about 1/3 cup), divided
  • 1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (16.6 oz.) OREO Cookies, finely crushed
  • 2 pkg.  (8 squares each) BAKER’S Semi-Sweet Chocolate, melted

Step 1: Reserve 1 Tbsp. chopped candy.

Step 2: Mix remaining candy with cream cheese and cookie crumbs until well blended.

Step 3: Shape into 48 (1-inch) balls.

Step 4: Refrigerate for 10 minutes

Step 5: Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.

Step 6: Sprinkle with reserved candy.

Step 7: Refrigerate 1 hour or until firm.

3. Red Velvet Truffles

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 34   Golden Chocolate Creme OREO Cookies, finely crushed (about 3 cups)
  • 1/2 tsp. red food coloring (i didn’t have any so i used decorating gel and melted some of the red sugar)
  • 2 pkg.  (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
  • 2 Tbsp. red decorating sugar

Step 1: Mix cream cheese, cookie crumbs and food coloring until well blended.

Step 2: Shape into 48 (1-inch) balls.

Step 3: Refrigerate for 10 minutes

Step 4: Dip in melted chocolate; place on waxed paper-covered baking sheet.

Step 5: Top with decorating sugar

Step 6: Refrigerate 1 hour or until firm.

Notes:

How to Easily Dip Balls:
To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.

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