Paul Hollywood Shortbread Recipe: Two Delicious Variations

Paul Hollywood Shortbread Recipe: Two Delicious Variations

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Paul Hollywood Shortbread Recipe: Two Delicious Variations
Raspberry Mille Feuille The Baking Explorer from thebakingexplorer.com

If you’re a fan of The Great British Bake Off, then you’ll be familiar with Paul Hollywood’s famous shortbread recipe. This classic biscuit is simple to make and always a crowd-pleaser. But did you know there are different variations of this recipe that you can try? In this blog post, we’ll share two delicious ways to make Paul Hollywood shortbread, so you can enjoy this classic treat in new and exciting ways.

Classic Paul Hollywood Shortbread Recipe

Ingredients:

  • 250g unsalted butter, softened
  • 125g caster sugar
  • 250g plain flour
  • 125g rice flour

Instructions:

  1. Preheat your oven to 170°C (150°C fan)/Gas 3.
  2. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
  3. Add the plain flour and rice flour and mix until the dough comes together. Be careful not to over-mix.
  4. Lightly flour a work surface and roll out the dough to a thickness of about 1cm.
  5. Cut the dough into circles using a cookie cutter or a glass. Place the circles onto a baking sheet lined with parchment paper.
  6. Pierce each circle with a fork a few times to create holes in the dough.
  7. Bake in the preheated oven for 20-25 minutes, or until the shortbread is a pale golden colour.
  8. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Nutritional Information:

Serving Size: 1 biscuit
Calories: 130
Fat: 8g
Carbohydrates: 14g
Fiber: 0.3g
Protein: 1g

Cooking Time:

20-25 minutes

Equipment:

  • Mixing bowl
  • Electric mixer (optional)
  • Rolling pin
  • Cookie cutter or glass
  • Baking sheet
  • Parchment paper
  • Fork
  • Wire rack

Serving Suggestions:

Shortbread is delicious on its own with a cup of tea or coffee. You can also serve it with fresh fruit, whipped cream, or ice cream for a more indulgent dessert.

Variations:

For a chocolate twist on this classic recipe, add 50g of cocoa powder to the dry ingredients. You can also add chopped nuts, dried fruit, or chocolate chips to the dough before cutting into circles.

Substitutions:

If you don’t have rice flour, you can use cornflour instead. You can also use salted butter instead of unsalted, but be aware that the shortbread will have a slightly saltier taste.

Storage:

Shortbread will keep for up to a week in an airtight container at room temperature. You can also freeze shortbread for up to 3 months.

Tips:

  • Make sure your butter is softened before you start mixing the dough. If it’s too hard, it won’t cream properly with the sugar.
  • Be careful not to over-mix the dough, as this can make the shortbread tough.
  • If your shortbread starts to brown too quickly in the oven, cover it with foil to prevent it from burning.

Frequently Asked Questions:

  • Can I use margarine instead of butter?
    Yes, but the shortbread may have a slightly different texture and flavour.
  • Can I use gluten-free flour?
    Yes, you can use a gluten-free flour blend instead of plain flour.
  • How long will the shortbread keep for?
    Up to a week in an airtight container at room temperature.

Paul Hollywood Shortbread with Lemon and Thyme

Ingredients:

  • 250g unsalted butter, softened
  • 125g caster sugar
  • 250g plain flour
  • 125g rice flour
  • Zest of 1 lemon
  • 2 tbsp fresh thyme leaves, chopped

Instructions:

  1. Preheat your oven to 170°C (150°C fan)/Gas 3.
  2. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
  3. Add the plain flour and rice flour and mix until the dough comes together. Be careful not to over-mix.
  4. Add the lemon zest and thyme leaves to the dough and mix until evenly distributed.
  5. Lightly flour a work surface and roll out the dough to a thickness of about 1cm.
  6. Cut the dough into circles using a cookie cutter or a glass. Place the circles onto a baking sheet lined with parchment paper.
  7. Pierce each circle with a fork a few times to create holes in the dough.
  8. Bake in the preheated oven for 20-25 minutes, or until the shortbread is a pale golden colour.
  9. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 biscuit
Calories: 140
Fat: 8g
Carbohydrates: 15g
Fiber: 0.3g
Protein: 1g

Cooking Time:

20-25 minutes

Equipment:

  • Mixing bowl
  • Electric mixer (optional)
  • Rolling pin
  • Cookie cutter or glass
  • Baking sheet
  • Parchment paper
  • Fork
  • Wire rack

Serving Suggestions:

This lemon and thyme shortbread is perfect for afternoon tea or as a light dessert. Serve with a cup of tea or coffee to bring out the flavours.

Variations:

You can experiment with different herbs and flavourings in this recipe. Try adding rosemary, lavender, or orange zest for a different twist.

Substitutions:

If you don’t have rice flour, you can use cornflour instead. You can also use salted butter instead of unsalted, but be aware that the shortbread will have a slightly saltier taste.

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Storage:

Shortbread will keep for up to a week in an airtight container at room temperature. You can also freeze shortbread for up to 3 months.

Tips:

  • Make sure your butter is softened before you start mixing the dough. If it’s too hard, it won’t cream properly with the sugar.
  • Be careful not to over-mix the dough, as this can make the shortbread tough.
  • If your shortbread starts to brown too quickly in the oven, cover it with foil to prevent it from burning.

Frequently Asked Questions:

  • Can I use margarine instead of butter?
    Yes, but the shortbread may have a slightly different texture and flavour.
  • Can I use gluten-free flour?
    Yes, you can use a gluten-free flour blend instead of plain flour.
  • How long will the shortbread keep for?
    Up to a week in an airtight container at room temperature.

Shortbread is a classic biscuit that never goes out of style. We hope you enjoy trying these two variations of Paul Hollywood’s famous recipe. Whether you stick with the classic version or experiment with new flavours, you’re sure to have a delicious treat on your hands. Remember to share your creations with us on social media using the hashtag #PaulHollywoodShortbread.

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