Martha Stewart’s Traditional Shortbread | Martha Bakes Recipes | Martha Stewart

[@snowstrobe]

I have that mould... it's so pretty. I'm a Brit, so I make shortbread a few times a month. I would suggest sprinkling some demerera over the biscuit while still warm, it melts into it... yum!

[@erikalesliedictator7241]

Scottish Short Bread~💖💖💖

[@supertrucker99]

I make em once a year 😊😊😊😊 We love COOKIES AND MARTHA

[@malaannaiah3380]

No one better than Martha Stewart. Ever !!

[@phyllism7645]

Shortbread is my absolute favorite cookie! Your recipes never disappoint, I've been using one of your cheesecake recipes for years.

[@SomewhereInIndiana1816]

Mine too

[@MarthaStewart]

Get the recipe here: www.marthastewart.com/1526962/marthas-scottish-shortbread For this recipe, you will need a shortbread mold like Emerson Creek Pottery's Thistle Shortbread Pan that Martha used ($34.00, emersoncreekpottery.com) (emersoncreekpottery.com/product/thistle-shortbread-pan/).

[@thewilderbunch]

The recipe it leads to is different than what you are doing in the video...?

[@wmateega]

different recipe attached here. not the same as video

[@bjsouth9719]

I was looking for the recipe in the article also.

[@CharlieColquhoun-f1q]

Starting a new job I was introduced to this mature wrinkly faced lady upon which she said.I know your mum and dad. Never seen this lady before ever I was worried. Turns out she did, big time. Mary came from the island of Barra. Mary taught her way of making traditional short bread. In our place of work we had a good working team. Only issue ever was the short bread and who made the best. Mary was number one. I was taught by the best. Recipes differ from area to place but one consistent method is to make sure your sugar is fully melted in to the butter before you go any further.

[@toniutkitty7609]

I So Needed A Really Great Shortbread Recipe. I thank You So Much For All The Wonderful Gifts You Share With Us!

[@theresakelly4609]

So informative... makes for great conversation while eating the shortbread!!! Thank You again.

[@christopherjohnston2834]

I bought two of these molds and made these for Christmas gifts. I made plain, vanilla, chocolate and citrus. They were all delicious.

[@adhaincroi]

I am Scots and I have never in all my years seen anyone just put the unformed granules in the mold like that. You make a dough (use cold hands, don't overhandle, only until its smooth) and then press into the mold and pierce the back with a fork (so steam doesn't make it wet). I preheat my mold a bit so I get a good impression. and I don't cook it for 1 hour do 30 mins and check on it, you don't want too much brown on it. Also shortbread petticoat tails are not traditionally cut, you should rest it 10 mins demold then score it about a third of the way through, dredge fine sugar over the top (while its warm so the sugar will stick better) and then leave it to cool outside of the oven on a cooling rack so it doesn't stay wet. Then it is broken or snapped when ready to serve or eat. That way you get the crumbly edge. If you cut it you seal the edges and lose the crumb and that is not as nice. You can also mold it in a wood mold or any mold to get the impression and just cook it moldless. Brown bag molds makes the ceramic shortbread mold and you can buy the thistle one quite easily for those looking. Wooden ones and silicone can be had from various places 9just to mold not to cook). also rice flour, semolina flour, corn flour can all be used interchangeably to make the shortbread more crumbly. Or you can just use the traditional plain flour, butter and sugar.

[@JackieF325]

Should the dough be chilled first?

[@MinaF99]

Why? Clearly it worked perfectly well

[@Isgrimnur77]

Greetings from Germany! Huge Shortbread fan here 🤩 Thanks!!! Thank you! The recipe I was told by a Scottish friend is described like your comment. simply with a 1-2-3 rule (sugar-butter-flour) and a pinch of salt. You don’t have to use any mold, cut „fingers“. It’s a simple recipe 🤓

[@SW6511B]

Analretentive much?

[@helenvaughan2421]

😅

[@leeprism9564]

That is a gorgeous copper mixer, even matching all your cookware! I used to help my aunt churn her butter by hand cranking. Fresh as it gets. Your shortbread looks mouthwatering.

[@anastasiadsigns4u]

I've been making this for years. Everybody I know has received one as a gift from me along with the tin and the recipe.

[@alvinlee140]

Thank you for showing this shortbread

[@backyardnbeyond]

Thank you Thank you 👍 Yummy Shortbread! Authentic, or done very right, is soo delicious. I can only hope that my attempt will even resemble shortbread 😂 Kudos, and thank you Martha 😘💕

[@robingastonia9192]

I love shortbread, it is amazing. I love that dish, beautiful.

[@tentrickspony8925]

Love you Martha Stewart❤️❤️❤️

[@segolenex1113]

Receipe: best of. Only make this with success; thank you from GER

[@helpfulnatural]

Such a pretty design. I love buttery shortbread! So delicious when dunked in my latte. :D

[@AtlantaGymFan]

I love shortbread biscuits - thanks!

[@carmenibarra9114]

Martha this is so simple but delicious I always make it in the holidays thanks😋😋😋😋😋😘🌷

[@oneitalia2312]

How long do you leave it in the hot mold before flipping it over so as not to break or crumble?

[@BestOfCake]

It's much more beautiful and amazing than I expected:D

[@cookingwithaliya9977]

Thanks for sharing 😋

[@TheTimeMiner]

Thank you so much for using a shortbread form, looking for your suggestions on the est way to get it out without breaking!

[@georgemelvin7187]

Smiles, hello Cassandra 🌺😊

[@oneitalia2312]

I'm guessing to let it cool completely first before you flip it. (That which she does not say) Flipping while still hot in that mold will cause it to crumble.....or so it seems to me.

[@rudevalve]

Certified Gold!!!!!

[@gaillam9574]

1 1/2 C. flour, 3/4 C. Powdered sugar, 2sticks (1cup) butter. Brush the mold with butter and dust with super-fine sugar before filling. 325 for 40 minutes

[@dongross6624]

Martha is an outstanding baker but I would definitely use your recipe. Connie G.🇺🇸

[@n.2488]

Thank you

[@UrsusArctos8]

Dope Kitchen Aid ROSE GOLD and measuring cups. Nice.

[@BentoKuki]

So elegance and beautiful cake 👍🤗🙏

[@ELDELD]

I made this and it turned out perfect!

[@Dr.s-h8i]

Delicious 😋🎄🎄🎄🎄⛄

[@foofooblenda734]

SO SORRY I HAD NOT SUBBED TILL NOW YOUR BAKING acumen AMAZES ME I LOVE THE RICE FLOUR INPUT IT WORKS SO MUCH BETETR

[@sueweddell9143]

I love watching ALL your videos! How many kitchens do you use in your videos! I noticed different themes and decor!

[@atuljoshi1990]

dry in a turned off oven - wow solid advice!!

[@carmenibarra9114]

So perfect😍😍😍😍

[@jaimiegonzalez67]

I need that mixer Love Rosegold/copper

[@reggie9334]

I also like the kolaches 👍

[@cookwithshabanatahir6458]

wow beautiful

[@Interactive-gp8xf]

Superb quality recipes! Thank you, dear Martha, you are never tired of bringing joy and happiness to the world! 💐

[@coramalicdem1080]

Thanks Martha for this recipe 😋🎄🧑‍🎄

[@tentrickspony8925]

I learned how to make pancakes from you 🥞🥞🥞

[@pharoah125]

The shortbread came out beautifully. But I’m so confused. The dough didn’t come together despite all that time mixing. The ceramic pan manufacturer, Brown Bag, says the texture should be like Play-Doh before it goes into the pan. They also recommend baking for 30 minutes. So Martha’s baking time is almost 3 times as long, which is a tremendous difference. I do think she had more dough, but still. I imagine her shortbread is pretty crisp and dry. Not necessarily in a bad way, but just not what I’m used to.

[@bobbarker4782]

Great recipe! I bought the mould and it truly is beautiful. However, I would not place the cut pieces back in the oven after cutting them. They hardened too much.

[@michaelvilleneuve194]

Mine were rock hard after that, so second batch I didn't dry in the oven and they are still rock hard. Too bad cause the flavour is gorgeous!

[@lynettepavelich7540]

@@michaelvilleneuve194 I usually have to sift or “fluff” my flour with a whisk before I measure my flour. Hope this helps!😊

[@areadersalmanacwithceleste1366]

Martha, can I make these Gluten Free? I have Celiac but adore your recipes and crafts. I have a Springerle rolling pin and could get rice flour or Cup 4 Cup, King Arthur GH or another flour. I'd love to share these on my Booktube channel. ❤

[@ludh8839]

so beautiful

[@SomewhereInIndiana1816]

Beautiful 🥰

[@bonnieyuse5876]

Yummy ❤ Goodnight Mom 😂🎉

[@michaelvilleneuve194]

Great flavour but mine came out rock hard when I followed instructions exactly and baked in mold. Looks beautiful too btw, but need to soak each piece in tea, coffee, milk etc. to be able to break pieces off. I did second round but did not dry it in the cooling oven, same result. Too bad as it has such promise but I'd probably try baking maybe 40 minutes at 300 and see if that works. Gorgeous flavour though.

[@DouglasWood-k4p]

does anyone know if you can use a ceramic mold like this for gingerbread cookies?

[@apfelstrudel714]

Yes, you can. I do so frequently.

[@Famcke]

Boy-O-Boy does that look beautiful. Know it's going to be delicious. Martha please develop a Keto friendly version for us. 🤣💐

[@oneitalia2312]

Use butter, Stevia and Almond Flour

[@chef_huda.]

احبك جدا جدا مارثا احب صوتك يامعلمتي الغالية اني من بغداد تحياتي 😘💋💋💋💋😍🥰🌸

[@joer1757]

Interesting. There is a much higher percentage of sugar to flour ratio than in most Scottish shortbread recipes. I wonder how that affects the final product aside from being much sweeter

[@mimsicle1]

It’s as hard as a rock by day 2.

[@PattiGrunberg]

They're chewy and hard. Love Martha but won't use this recipe again.

[@MsAmgad]

How much have you set the oven temp to?

[@m.f.8128]

Hello Martha where can I buy that beautiful 😍 plate ?

[@BarbaraSchiro]

where do you buy Super-Fine Sugar?

[@margaretng2491]

Need receipe from Marth Stewart shortbread

[@anniegao9105]

Reminds us Walker's

[@cherylpeterson9368]

Looks great, but the linked recipe doesn’t list rice flour as an ingredient. Is there a different one to use? Also, please consider posting the measurements in weights, too. I bake with a food scale and it’s much easier than guessing if my 1 cup measure is the same as yours, or my flour is as wet/dry as yours. Thank you!

[@robinp8304]

Must agree - absolutely LOVE using weight - so so much easier and more accurate at the same time!

[@marilynnewman8892]

You can usually substitute cornstarch for the rice flour.

[@cherylpeterson9368]

@@marilynnewman8892 Thank you, but I wasn’t asking about a substitute. I’m looking for her recipe used in the video. Also, you really can’t swap cornstarch for rice flour in this recipe. Good luck with your batch of shortbread.

[@MarthaStewart]

Here is the recipe used in the video! www.marthastewart.com/1526962/marthas-scottish-shortbread

[@joer1757]

9 oz flour (combined) 100% 6 oz butter 66.7% 5.25 oz sugar 58% (much higher than most shortbreads)

[@robinps52]

I recently purchased the same ceramic mold but didn’t like the way the included recipe turned out. Now I can’t wait to use this recipe for Hogmanay gifts!

[@robinp8304]

website recipe given is not the same - no rice flour - get ingredients from this video and write them down

[@georgemelvin7187]

Smiles, hello Robin 🌺 😊

[@blancaadame7247]

😍😋😋

[@mariecardon3759]

Wonder where can l buy this kind of a mold.

[@n.2488]

Amazon has it

[@nancymurray3201]

I was not so lucky with this recipe. The time it was in the oven absolutely ruined the shortbread and it was rock hard. Seems that Miss Stewart mixed up the recipe with a meringue recipe.

[@michaelvilleneuve194]

Mine too, great flavour, hard as rocks even when I tried again and didn't dry in the cooling oven. Great aroma and flavour but rock hard. Too bad.

[@nicolefreeman4386]

💓

[@bonniebester606]

Yummy Mom...l mean Martha! 💝

[@rowenn1729]

bonjour Madame Stewart, do you have measurement in grammes ?

[@apfelstrudel714]

I bake my shortbread much blonder and use 1/4 cup sugar.

[@maggiepatterson7949]

The ceramic mold is very pricey, over $50 with the shipping. Amazon's metal, nonstick shortbread mold is $27....more in line with my budget. Is there a reason why metal cannot be used? Does the baking time / temp need to be changed? I would still grease / flour the pan. TIA

[@cindysmith9199]

I substituted a metal shortbread pan and the shortbread burned on the bottom. I fed it to the squirrels! I read several other shortbread recipes and decided to shorten the cooking time to 30 minutes and that worked great. Not sure it it was the pan but I suspect it was. Great shortbread!!

[@snowstrobe]

Metal pans work fine. But yeah, shorten the bake time.

[@n.2488]

Is the recipe here?

[@nancynancy2852]

Why mine is so soggy and dark colour, l have followed the recipe, not sure what happened.

[@sandravermes4219]

I wish the molds did not cost so much...

[@TizianaTina]

If you have thrift stores in your area, that is where I got mine a couple of years ago for $2.00, exactly like this one. They didn't know what it was and asked when I bought it what I was going to do with it. Mind you, it was August. Always shop out of season if you can.

[@maggiepatterson7949]

@@TizianaTina it is impossible to find one! on the site Martha suggested they are $34 plus shipping...which totaled over $50....too pricey for me!

[@nuvigroovi]

@@TizianaTina I found a brand new mold today by the same company at goodwill for $4.50. Can’t wait to try it!

[@maggiepatterson7949]

Can a metal mold be substituted? Amazon has them with free shipping for $28 vs the ceramic which is over $50 with shipping.

[@cindysmith9199]

I went with the metal mold and burned the first batch. I did a second batch in the same mold and reduced the cooking time to 30-35 minutes and they were perfect.

[@n.2488]

​they all work

[@gerardjones7881]

rice doesn't grow in scotland. 8 oz granulatefd sugar, 1 lb butter , 1 1/2 lb flour. Nothing else.

[@keeoragovender3000]

How much rice flour?

[@MarthaStewart]

This recipe calls for all purpose flour and you'll want to use 1 cup. If you're subbing in rice flour, you would also use 1 cup. Here is a link to the full recipe: www.marthastewart.com/1142426/scottish-shortbread

[@keeoragovender3000]

@@MarthaStewart thanks for the reply. Appreciate it ❤️.

[@n.2488]

She said 1/4 cup of rice flour

[@thewilderbunch]

There are so many comments...did anyone actually make this? Cause the video and the linked recipe are so so so very different. Also, can anyone tell me how to make the shortbread even in the mold? I did all she said and feel mine is still slightly uneven.

[@n.2488]

On another video some refrigerated first, then rolled it with a rolling pin before putting it in the mold

[@nargesen7936]

💐💐💐💐💐💐

[@GmaRoxx]

This is a different recipe than the video. Different ingredients, oven temp and bake times. Am I missing something?

[@hollythecrossstitchaddict83]

I did exactly this and it was underbaked and had increased on height. Really disappointed. I cooked it exactly to this recipe too, so im clueless as to why it ended up beinf undercooked. I didnt prick the dough. Maybe that was my failure 😒

[@mimsicle1]

I followed this recipe to the letter and is was heavy and dense, overcooked and hard. Worse the next day. I could not recommend it without making several changes. 1 hour cooking time total. It doesn’t need an hour to ‘dry’ after cutting. Too much flour. There is no way she cooked this for 1 hr. 15 mins.

[@michelecagle1870]

my shortbread burned and turned out as hard as a rock....what did I do wrong? Used the best ingredients...I have another recipe that only cooks for 40 minutes....

[@koalasez1200]

Everyone on the planet knows that's a Kitchen Aide mixer, and yet she always tapes over the name. 🙄🤣

[@sandralouth3103]

Shortbread...an excuse to eat butter.

[@MarthaStewart]

Absolutely!

[@50hellkat2]

Special "sandy" texture from the rice flour is not everybody's cup of tea..... all purpose flower, butter and powdered sugar is the way to go. Martha your dough is too crumbly IMO.

[@kellybrown8638]

Nothing says "Authentic" like an old Polish woman explaining how to make a SCOTTISH cookie