TRUE SCOTTISH SHORTBREAD
Number Of Ingredients 4
Steps:
- Sift flour into a bowl with a pinch of salt. Set aside.
- Grease an 8" round (for fingers) or circle (for petticoat tails) baking pan with butter. Set aside
- Preheat oven to 325 degrees.
- Put the butter into a bowl and mash with fork until soft and creamy and there are no lumps. (Add a pinch of salt if using unsalted butter.) If mixture gets too warm, refrigerate and then continue mashing.
- Add the sugar and mix well.
- Add the salted flour a little at a time, mixing with fork.
- Knead well on a lightly floured surface for 7 - 10 minutes. If dough gets too warm, refrigerate before continuing.
- Roll dough out to shape of pan - about 1/2 inch thick. Place in pan. Pat with fingers as needed.
- If using square tray, poke all over with fork. If using round tray, decorate outer edge by pressing a fork around the outside, and score the dough into eight equal sections by cutting about half way through the dough towards the bottom of the pan.
- Bake until golden brown for about 45 minutes at 325F / 165C degrees, until it's just starting to darken around the edges. Remove quickly and place the hot tray on a very cold surface until cool.
- For square pan, while still quite warm in the tray, mark across and cut into finger-shaped pieces, but leave them in the tray, cut and together, until fully cold. For petticoat tails it's customary to sprinkle liberally with castor sugar.
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Malak Kabany
mkabany@aol.comI would give this recipe a 4 out of 5 stars. The cookies were good, but not the best I've ever had.
Robert Green
r2@gmail.comThis recipe is a keeper! The shortbread cookies were a huge hit at my holiday party.
Laylo Baymuradova
lbaymuradova@hotmail.co.ukThe cookies were a bit crumbly, but the flavor was good.
Abbas Memon
abbas.memon@hotmail.comNot bad, but I've had better shortbread cookies.
Pix Stick
pix_stick82@hotmail.comThese cookies were so easy to make and they turned out beautifully. I'm definitely adding this recipe to my favorites.
chadi azar
c.azar58@yahoo.comThe shortbread cookies were a delightful treat. I especially loved the hint of salt that balanced out the sweetness.
Pronoy Sarker
spronoy11@gmail.comI've tried many shortbread recipes, but this one is definitely my favorite. The cookies are buttery and have a wonderful flavor.
JIA_Jibon Islam (Arafat)
ij@aol.comOverall, this is a solid shortbread recipe. The cookies were tasty and had a nice crumbly texture.
Sandra Owusu Serwaa
sandra.o@hotmail.frThe recipe was straightforward, but the cookies spread too much in the oven. I think I'll try chilling the dough for longer next time.
Sefa Moni
s.moni56@gmail.comThese cookies were a bit dry for my taste, but still enjoyable.
Blake
blake@hotmail.comMy first time making shortbread cookies and they were a success! Thanks to this recipe, they turned out crispy and flavorful.
Muhammed Alslamy
a.muhammed@gmail.comI was looking for an authentic Scottish shortbread recipe and this one delivered. The cookies were divine!
Travel relatively short
ts94@hotmail.comThese shortbread cookies are amazing! They have a melt-in-your-mouth texture and the flavor is perfect.
Juma semakadde
j_s35@yahoo.comLoved this recipe! It was easy to follow and the cookies were delicious. I will definitely be making these again.
DatBoi Squirt
s.datboi@hotmail.co.ukScrumptious! The shortbread cookies turned out perfectly golden and buttery, just like the ones I had in Scotland. They were a hit at my tea party.