How to Make Druid's Shortbread
Prepare the baking pan., Cream the butter and sugar in the mixing bowl. , Add the egg yolks., Add the peel or glazed/candied angelica pieces., Transfer the shortbread dough to the prepared baking pan., Break the egg into a bowl., Paint the surface...
Step-by-Step Guide
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Step 1: Prepare the baking pan.
Either line with baking (parchment) paper or grease it.
Preheat the oven to 175 ºC. -
Step 2: Cream the butter and sugar in the mixing bowl.
, Beat in. , Mix in thoroughly. , Using either your clean fingers, a spatula, or a similar tool, press the shortbread dough into the pan.
Ensure that it is flattened evenly. , Whisk the egg to make it frothy. ,, Bake for 30 minutes or until it turns a dark brown. , Allow to cool for 5 minutes in the pan, then transfer to a wire cooling rack. , The shortbread is ready to eat once cooled.
If you plan to save it for later, store it in an airtight container. -
Step 3: Add the egg yolks.
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Step 4: Add the peel or glazed/candied angelica pieces.
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Step 5: Transfer the shortbread dough to the prepared baking pan.
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Step 6: Break the egg into a bowl.
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Step 7: Paint the surface of the shortbread with the egg wash using a pastry brush.
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Step 8: Place in the preheated oven.
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Step 9: Remove from the oven.
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Step 10: Serve.
Detailed Guide
Either line with baking (parchment) paper or grease it.
Preheat the oven to 175 ºC.
, Beat in. , Mix in thoroughly. , Using either your clean fingers, a spatula, or a similar tool, press the shortbread dough into the pan.
Ensure that it is flattened evenly. , Whisk the egg to make it frothy. ,, Bake for 30 minutes or until it turns a dark brown. , Allow to cool for 5 minutes in the pan, then transfer to a wire cooling rack. , The shortbread is ready to eat once cooled.
If you plan to save it for later, store it in an airtight container.
About the Author
Samantha Lewis
Creates helpful guides on DIY projects to inspire and educate readers.
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