Shortbread is so good to make I love that crumbly melt in the moth textures you get from shortbread so delicious to have with that cup of tea as a wonderful afternoon treat .. so when I was looking for that shortbread recipe for National Shortbread Day this just had to be the recipe
These great bars look so good .. these chocolate glazed cherry shortbread bars are a great weekend bake I think
This great recipe is brought to you by bettycrocker.com website , thanks for sharing it with us
Here below is the list of the ingredients you will need to make these bars from the website
- Prep Time 25 MIN
- Total Time 3 HR 30 MIN
- Servings 24
- 2 cups Gold Medal™ all-purpose flour
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 cup butter, softened
- 3/4 cup powdered sugar
- 1/4 cup granulated sugar
- 3/4 cup dried cherries, coarsely chopped
- 1/2 cup semisweet chocolate chips
NATIONAL SHORTBREAD DAY
National Shortbread Day is observed each year on January 6th.
Shortbread is a classic Scottish dessert traditionally was made with:
- 1 part white sugar
- 2 parts butter
- 3 parts flour
Modern recipes deviate from the 3 ingredient rule by splitting the sugar portion into equal parts of granulated sugar and powdered sugar and add salt. Plain white (wheat) flour is commonly used however ground rice or cornflour are also sometime added to alter the texture.
Shortbread is so named because of its crumbly texture which is caused from its high fat content, provided by the butter. “Shortening” is its related word that refers to any fat that may be added to produce a “short” (crumbly) texture.
Prepared often during the 12th century, the refinement of shortbread is credited to Mary, Queen of Scots in the 16th century. Shortbread was expensive and it was reserved as a luxury for special occasions.
In Shetland (northeast of mainland Britain) , it is tradition to break a decorated shortbread cake over the head of a new bride upon her entrance of her new home.