Chalice house shortbread recipe

Chalice House Shortbread recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Chalice House Shortbread recipe is a delightful treat that has been passed down through generations. This classic recipe yields buttery and crumbly shortbread cookies that are perfect for any occasion. With just a few simple ingredients, including butter, sugar, and flour, you can create a batch of these mouthwatering cookies in no time. The Chalice House Shortbread is a versatile recipe that can be enjoyed on its own or used as a base for various desserts.

Keywords: Chalice House, shortbread, recipe, buttery, crumbly.

Chalice house shortbread recipe details

Chalice house shortbread recipe, recipe Rating: 4.6
Number of votes:110

Ingredients:

1/2 cup organic butter, softened

1/2 cup powdered sugar

1 teaspoon of vanilla, hazelnut, or your favorite extract

1 cup of organic unbleached flour

Vegetable cooking spray (Pamor Crisco)

Instructions:

Chalice House Shortbread, a delightful snack with any tea, coffee or a big tall glass of milk. Although the actual recipe is a secret and I’d have to kill you if I told, I am happy to share this great basic shortbread recipe. The key to a firm light shortbread is a thorough mixing, by hand or with a large prong fork. Do not use an electric mixer. In addition, use extracts rather than flavorings; they have a richer flavor than imitation flavorings. … Lori Lane Duke

Cream butter by hand until soft and fluffy, add powdered sugar, cream until light. Add extract and mix well. Add flour and mix, form into a ball and knead a few times (until dough is soft and pliable), then press mixture into a shortbread pan or 9-inch pan of any shape that has been sprayed with cooking spray. Bake at 325 degrees for 25 to 30 minutes or until slightly brown on edges. Remove from oven, cool 10 minutes, run edge of knife around pan, turn out wooden board and cut into slices while still warm.