sunnyhope

please come and help me; i have mixed the things together but i am unsure if its suposed feel smoothish or crumbleish be4 i put it in the oven................

Lacelady

Smooth, but not too oily (as in when the butter is too warm) And be sure to not cook it too much. It needs to be very pale, not golden, or it will be hard, more like a biscuit. Hope that helps.

sunnyhope

so smooth enough to make a big ball of it, and not crumbly like making crumble or pastery........

Lacelady

You've got it. When it is in a ball, you can push it into a tin or mould. Keep pushing it into the corners and smooth the top either with your finger tips or a round bladed knife.

sunnyhope

well i have this really old family recepie; not my family but,lol

when i am making a triple load its

32 oz about 906 grams of butter.
16 oz 452 grams of sugar( normal
or half and half orwhole with brown ish
40 oz 1134 grams of plain flour


yummy

It got topping on too :wink:

sunnyhope

i got confused now girls :oops: :oops: :oops:

Lacelady

Perhaps you should divide your recipe in half, and used both methods, then see which one you like. Either way, I hope it tastes nice, as all this talk is making me hungry!

sunnyhope

mmmm i know,
i figured i d just put it one thingy to cook it thou but we ll see.

the topping, which i know isnt common but reallllllllllllllllly amazingly good is made off icing sugar, golden sirup and ground ginger :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-)

Lacelady

OK, you got me - that topping sound delicious. What do you do with the sugar, syrup & ginger to make it into a topping? Just almagamate it and pour it on? mmmmmm

sunnyhope

well this is and old family recepie that belong to a friend of mine and i shouldnt really have it in the first place,lol :oops:
You see we made it at her place while i was visiting and at night i wrote it down just to be sure and i just took it home with me ((( Cause she did say i could have it; really important ,she did say i could))))

, and then i could t find it, silly me( found it now thou) she did say later on thta it was suposed to be a secret and she could make it for me but not give out the recepie but i already got it,lol

i feel a bit bad for keeping it anyway but since it taste soooooooooooooo good i couldnt just throw it away. you might think im this awful person and not respecting ppls wishes but honestly i do.

anyway you guys have practically my adopted family anyway you can have it but plz dont give it away to just anyone then cause then i will really feel terrible.

main is:
for a big one, you can half it for a more normal portion but this will keep many weeks in a tin and it is so yummy you will finish it very


32 oz butter
16 oz of sugar
40 oz of plain flour =

keep the butter( and use proper butter not margarine if u can but margerin will work too, i sometimes use half and half)
mix it all together really well.

put it a square cooking pan to use in the oven, cook for 25 min on 200 degrees.

then before it cools all the way(it has to cool down enough though)

topping:

i just figured out i m lacking how much butter i have to have in it but it is

??? butter
32 oz of icing sugar
24 ttsp of golden sirup
8 tsp of ground ginger.

melt the butter and then add a little bit of the sirup and mix well, then the ginger, after all the sirup is in, start adding the icing sugar, a little of the time to so it doesnt get lumps in, mix it really well so its all smooth.

when its done add the topping on the shortbread before its totally cool.

then let it cool down and then YUMMYYYYYYYYYYYYYYYYYYYYYYYY
i will add the amount of the butter soon but i think it was 200 grams
:oops: