Glasgow Shortbread Recipes
SCOTTISH SHORTBREAD III
My mother is from Scotland and this is her authentic Scottish shortbread recipe. It makes bars, not cookies!
Provided by Lesley Lombardo
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h15m
Yield 36
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
- Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
- Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 18.8 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 1.7 mg, Sugar 5.6 g
GLASGOW SHORTBREAD
Make and share this Glasgow Shortbread recipe from Food.com.
Provided by Lee607
Categories Candy
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, cream the sugar and butter together.
- Then add about 3 cups of the combined flour just so you can take the dough out the bowl to knead the rest of the flour in.
- Knead the flour in until the dough is of a smooth round ball.
- Almost the consistency of marzipan or almond paste. In the summer, when making this, you may need a little more flour.
- For two 8-inch cake pans: Cut the ball of dough in half.
- Flatten the dough into the pan, making a smooth surface. At this time, you can either use a fork and prick the dough all over or use what looks like a butter mold ( There are shortbread molds with thistle out there).
- Bake for one hour or until golden brown in an oven of 400 degrees. Enjoy
MILLIONAIRE'S SHORTBREAD
This is my grandmother's shortbread recipe straight from Scotland. It is melt-in-your-mouth delicious on its own - but I sometimes like to add a caramel and chocolate topping for something extra-special. It's really quite easy to make and is widely requested at holidays and gatherings!
Provided by Alison J.
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine corn starch, icing sugar, salt, and flour.
- Add softened butter in chunks, working through with fingers until well combined.
- Spread in a shallow 8"x8" pan.
- Prick with a fork all over and bake for 20 - 30 minutes, until golden brown. Watch carefully to make sure the shortbread doesn't burn!
- If you are NOT making the millionaire's version, sprinkle the baked shortbread with caster sugar and cut up to cool on a rack. You are now finished - enjoy! If you ARE making the millionaire's version, skip this step and continue below.
- On low heat, combine butter, caster sugar, golden syrup and condensed milk. Stir until dissolved.
- Boil mixture 3-4 minutes, stirring constantly. The caramel mixture is ready when a small amount dropped into cold water forms a ball.
- Spread caramel over shortbread and allow to set.
- Melt semi sweet chocolate in the microwave or a double boiler and spread over caramel. Allow to set (in the refrigerator, if you like).
- To help stop the chocolate from cracking when you cut the shortbread, heat the blade of your knife in hot water, then dry off and cut slowly and carefully. Repeat this process before each cut you make.
Nutrition Facts : Calories 184.3, Fat 13.3, SaturatedFat 8.3, Cholesterol 27.6, Sodium 85, Carbohydrate 16.9, Fiber 1.1, Sugar 8.3, Protein 1.9
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- Preheat the oven to 350 degrees F. Butter a 8x8 or 9x9 inch square baking pan. You can also use a round cake can and cut the shortbread into triangles.
- Place the caster sugar, flour, salt and butter in a food processor and pulse until it's combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers. If it's too dry and crumbly it needs to be pulsed a bit longer. (If using any add-ins, stir them in at this point.)Pour the mixture into the greased baking pan. Use your fingers and hands to firmly press down the mixture. Note: If the mixture is too dry to work with, including pricking with a fork (see below), then it was not pulsed long enough in the food processor. Optional: Prick the shortbread with the tines of a fork, creating rows. Some people also like run a knife between each row of fork tines to make cutting the shortbread easier after it's baked. You can also prick the shortbread with a fork immediately after it is done baking while it is still warm; the holes will be more pronounced this way as they have a tendency to close during baking.
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