SCOTCH SHORTBREAD
My best friend in high school's mom made this for me when I had my first overnight stay in a hospital. I loved it so much that I made it whenever I got the chance. When we lived overseas, my mom had to limit the number of times I could make it because butter was so expensive. Now it's part of my Christmas baking. Very rich and good!
Provided by SueSmo79
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.
Nutrition Facts : Calories 266.7 calories, Carbohydrate 29.3 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 9.8 g, Sodium 109.5 mg, Sugar 9.4 g
SCOTTISH SHORTBREAD COOKIES
This simple three-ingredient shortbread cookie recipe makes wonderfully rich, tender cookies. Serve them with fresh berries of the season for a nice, light dessert. You'll get miles of smiles when friends see these at an afternoon tea or a bridal shower. -Marlene Hellickson, Big Bear City, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 325°. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15x10x1-in. baking pan. Pierce with a fork. , Bake until lightly browned, 25-30 minutes. Cut into squares while warm. Cool on a wire rack.
Nutrition Facts : Calories 244 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 157mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
SCOTTISH SHORTBREAD
Make and share this Scottish Shortbread recipe from Food.com.
Provided by Steve_G
Categories Dessert
Time 1h10m
Yield 16 wedges, 16 serving(s)
Number Of Ingredients 4
Steps:
- Set oven rack to middle position.
- Preheat oven to 275°F.
- Have two ungreased 8-inch cake pans ready.
- Food Processor Method.
- Cut the butter into 1-inch cubes, wrap it, and refrigerate.
- Process the sugars for 1 minute or so, until the sugar is very fine.
- Add the butter and pulse until the sugar disappears.
- Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
- Dump the mixture into a plastic bag and press it together.
- Remove the dough from the plastic bag and knead it lightly until it holds together.
- Electric Mixer or by Hand.
- Use superfine granulated sugar for the best texture and be sure to soften the butter.
- In a medium bowl, whisk together the sugars.
- In a large bowl, cream the butter with the sugars until light and fluffy.
- With your fingers or with the electric mixer, mix in the flour until the mixture holds together.
- If using the mixer, add the flour in 2 parts.
- For Both Methods.
- Divide the dough into 2 equal parts.
- Pat each half into an ungreased 8-inch round cake pan.
- Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough.
- Prick the rest of the dough all over with the tines of the fork.
- (this keeps the shortbread even and creates the traditional design).
- Bake for 60-70 minutes or until pale golden (do not brown).
- For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.
- Cool in the pans, on a wire rack, for 10 minutes.
- Invert the shortbread onto flat cookie sheet and slide it onto a cutting board.
- While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.
- Transfer the wedges to wire racks to cool completely.
Nutrition Facts : Calories 217.6, Fat 14.6, SaturatedFat 9.1, Cholesterol 38.1, Sodium 2.4, Carbohydrate 19.9, Fiber 0.5, Sugar 5, Protein 2.2
SCOTTISH SHORTBREAD
For this Scottish variation of our Classic Shortbread, the dough is baked in a stoneware mold.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 wedges
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Using plastic wrap, press dough into an 8-inch shortbread mold coated with cooking spray. With plastic on dough, refrigerate 20 minutes. Prick all over with a wooden skewer. Bake 45 minutes. Let cool 10 minutes. Unmold; cut into wedges. Let cool completely.
TRUE SCOTTISH SHORTBREAD
When I was a young kid one or other of us in turn occasionally used to be allowed to wreak havoc in the kitchen. I used to make the most mess - but the best cakes! This is a recipe I asked for from the elderly Scottish pastry cook who used to live opposite. She even had me bake it one time in HER kitchen - none of my siblings were so privileged - boy was I was smug about that! She used to bring over some of the most amazing goodies! I have searched and baked and bought, but never found a shortbread recipe that was anything like as good as this. Fortunately my mum found a 'new' copy of her much-spattered cookbook and she gave me her old one which had this recipe manually type-written and stuck into it. Nobody, but nobody!, bakes better shortbread than I occasionally treat myself to (I DO share some of it!) when I bake using this recipe!!! Do try this one - it's just the ultimate! :) Despite the Scots preference for slightly warmed shortbread I strongly urge you to wait until it's fully cold before devouring - not refrigerated cold, but ideally no warmer (or cooler really) than a cool room temperature. The instructions call for some care in the preparation but as I'm passing on the tips as they were given to me when I was between 8 to 10 years old, I'll pass them on to you rather than leave them out. - She felt they were important for best results, and the resulting shortbread proves she knew what she was talking about! The recipe is very simple and robust enough that a child can make it well, but the best results will come from taking extra special care. This recipe doesn't double well either, sadly. Do especially keep that mixture cool and do it by hand not machine - it's only a few minutes of fussing about after all! Sorry to those without a set of kitchen scales, recipes in Europe are almost entirely written by weight.
Provided by Ethan UK
Categories Lunch/Snacks
Time 1h5m
Yield 28-30 Pieces, 28 serving(s)
Number Of Ingredients 4
Steps:
- Sift/sieve the flour into a bowl and add the pinch of salt. Put aside for the moment.
- Make some space in the fridge, if necessary, for the bowl you're about to use in case you quickly need to chill the mixture.
- Using butter, grease the baking tray well and put it aside for the moment. Yield for fingers (much preferred) is around a 7 to 8 inch square. For Petticoat Tails it will yield a chunky 8 inch circle.
- Pre-heat the oven (Gas Mark 3 (325F / 165C degrees)).
- Put the butter (if using unsalted butter then ADD a pinch of salt to it) into a medium-size mixing bowl and mash it with a fork until it is soft and creamy without lumps. But don't let your hand heat warm it so much it starts to get runny. If you do, then put the bowl complete with butter & fork into the fridge for 5 - 10 minutes to cool it, then take it out and mash quickly again until smooth and creamy with no lumps.
- Add the sugar and mix it in well, and quickly.
- Add the salted flour a VERY little at a time - mixing it in with the fork to start with, but do this quickly.
- Knead well (on a very lightly floured surface). I was advised: knead for several minutes, and that the longer you knead, the better the shortbread will be. I usually aim for kneading for anything up to 10 minutes as I was told to, but get fed up after 7 minutes and reckon it can't make THAT much difference! What is very important is: Don't allow the mixture to become too warm from your body heat whilst kneading. If it does, as before, put it into the fridge for a couple of minutes to chill it slightly before resuming. If you do find the need to chill it, as I often do on a hot day, then do knead it for at least a minute or so before rolling it.
- Something I should add despite the copious over-instruction here: I've never owned a rolling pin until a couple of days ago. I don't know if using one will affect the texture, but I always used to pat it down as best I could with my palms.
- Roll the mixture out to shape and size of the tray. For fingers, roll out to about 1/2 inch thick or perhaps even slightly thicker (this sounds awfully thick I know!, but it is important as if you go thinner it will affect the texture, and amazingly, the taste). For petticoat tails it needs to be a little under 1/2 inch thick to yield a chunky circle of about 7 to 8 inches.
- For fingers: prick all over with a fork and put it into baking tray. Do try to use one that can fit exactly, or one that at least three sides of the mixture fit snugly against, as any outer edges that don't butt right up against the sides of a tray tend to get a bit over-baked.
- For petticoat tails: using fork prongs, from the outer edge towards the centre, indent the top about a 1/2 inch all the way round to give it a nice crinkly edge - sort of like the teeth on a cogwheel, then prick all the way round the middle ideally rotating the fork or the pastry (or yourself!) to give a pretty effect when cut. Carefully lift and support the decorated circle and place and fit snugly into the circular baking tray. Score lightly (to about halfway downwards to bottom of the tray) into eight equal segments.
- Bake until golden brown for about 45 minutes at Gas Mark 3 (325F / 165C degrees). Do keep an eye on it! Petticoat tails seem to require a little less baking time. Hard to describe the colour to bake until. From experience I know what colour I'm looking for - you don't really want it to be undercooked, but when it's starting get a bit dark around the edges it's probably beginning to get a bit overdone already. Basically cook until it's just starting to darken round the edges then get it out quick and cool it - I usually place the hot tray on a very cold surface until cool.
- Whilst still quite warm in the tray, mark across and cut into finger-shaped pieces (if not making petticoat tails) - but leave them there in the tray, cut and together until fully cold.
- For petticoat tails it's customary to sprinkle liberally with castor sugar.
- Sorry to be such a pedant about this recipe! I feel a bit like a mother hen clucking about "must do this -- ", "should do that -- " :) But it is worth taking some care over as the resulting shortbread will be so good you'll be hassled to make it much more often by everyone you share the pieces with :).
- SERVING SUGGESTION:.
- Just on its own with a nice cup of tea or coffee, but also scrumptious on a plate with and/or dunked into a generous helping of creamy Cornish Dairy ice-cream and strawberries, jam (jelly) or fresh fruit.
- Personal Note:.
- I live an ultra low-fat, low-sugar (or at least low quantities of sugars at a hit), calorie-controlled lifestyle. (I'm on maintenance these days rather than reduction - I don't think I dare get any leaner or people would worry!).
- Notwithstanding, I still make and eat pieces of this shortbread occasionally despite the fact that there's nothing remotely low fat, low-sugar or low calorie about it. At least there's not much salt!
- You can make substitutions or add essences and flavourings and it'll probably work out fine but it won't be the same shortbread - it won't taste the same, it won't have the same texture, but the efforts you've put into making it (and clearing up afterwards) will have been the same. I reckon it's got to be worth trying it without substitutions first time around - you can always give the pieces that you know are much more than you really should be letting yourself scoff to friends and family who will bless you for it! And you don't NEED to eat them all at once! - they keep well in a biscuit tin or cookie jar in a cool, dark place for quite a long time (given half a chance!). I guess you could probably freeze them too (if enough left!).
- ADDITIONS SUGGESTIONS:.
- Occasionally just for a change, right near the end of kneading I have added glace cherries, or occasionally sultanas or raisins, sometimes with and sometimes without cinnamon. Cherries worked ok, but wasn't crazy about the fruit. You could even split the kneaded mixture in two and do half plain and half with extra stuff then nudge them together in the baking tray for baking. I've never tried dessicated/flakes coconut or chunky milk/dark chocolate chips or crystallized (candied) ginger pieces perhaps with a bit of ground ginger in with the mix though I've often been tempted to - do let me know how they turn out if you do!
- I do know that dipping the tops from above at an angle into good quality melted real chocolate (not baking chocolate) so that the bottom remains uncoated and only half of the top is coated then leaving to cool (that's the tough bit!) is absolute heaven on earth in the eating. It also occurred to me while choco-dunking one time to add some dessicated coconut into the chocolate first - but I didn't have any - bet it's nice though!
- Do enjoy and best wishes from England - and Scotland!
MARTHA'S SCOTTISH SHORTBREAD
A touch of rice flour is the secret to perfectly crisp shortbread. With such a short ingredient list, it's important to use the best-quality salted butter you can find.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes one 8-inch round
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees. Coat an 8-inch ceramic shortbread mold with cooking spray; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined. Add flours and mix until just combined and a shaggy dough forms.
- Firmly press dough into mold in an even layer. Bake until edges just begin to turn golden, about 1 hour, 15 minutes. Remove from oven; turn oven off. Let shortbread cool in mold 10 minutes.
- Invert a parchment-lined baking sheet onto back of mold. Carefully re-invert, turning mold onto sheet; lift off mold. Using a sharp knife, cut shortbread into wedges. Separate wedges, then return sheet to oven until shortbread is dry, at least 1 hour. Let cool completely.
SCOTTISH SHORTBREAD IV
This is the most basic cookie recipe there is. Real butter and brown sugar give it an irresistible flavor.
Provided by Linda
Categories World Cuisine Recipes European UK and Ireland Scottish
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
- Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
- Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 26.9 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 112 mg, Sugar 9 g
SCOTTISH SHORTBREAD
Steps:
- Preheat the oven to 325 degrees. Place butter in mixer and beat with paddle until soft and light. Beat in sugar in a stream and continue beating 5 to 10 minutes until the mixture is very light and whitened. Stir in the flour by hand until it absorbed, no more or the dough will toughen.
- Scrape the dough onto a floured surface and flour the dough with pinches of flour. Press the dough out with your hands, then roll over once or twice very gently with a rolling pin until the dough is about 1/2-inch thick. Cut the dough with floured cutters and transfer the cut pieces to a paper lined pan.
- Bake the shortbread for about 15 minutes until it is very lightly colored. Cool the shortbread on a rack.
- To use a shortbread mold to shape, press the mold into the floured dough and cut around it. Transfer the cut and molded dough to a paper lined pan and chill about 1 hour until firm. Bake as above.
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4.8/5 (43)Total Time 40 minsServings 16
- Preheat the oven to 350°F. Lightly grease an 8" round cake pan., The easiest way to make the dough is in a food processor.
- Place all of the ingredients into the work bowl, and process to make a smooth, sticky dough., If you don't have a food processor, grind the oats in a blender before using.
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- In a food processor, whirl butter, 1/2 cup sugar, cornstarch, and flour together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup sugar, and cornstarch until smooth; stir in flour until mixture is no longer crumbly and starts to come together in a ball.
- Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.
- Bake shortbread in a 300° oven until firm to touch and golden at edges, about 45 minutes. Sprinkle while hot with remaining 2 tablespoons sugar, then let cool 10 minutes.
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5/5 (4)Total Time 1 hrServings 24Published 2006-04-10
- In a food processor, whirl butter, 1/2 cup sugar, cornstarch, and flour together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup sugar, and cornstarch until smooth; stir in flour until mixture is no longer crumbly and starts to come together in a ball.
- Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.
- Bake shortbread in a 300° oven until firm to touch and golden at edges, about 45 minutes. Sprinkle while hot with remaining 2 tablespoons sugar, then let cool 10 minutes.
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- Making sure that there are no lumps in your brown sugar ( this can lead to lumps in the cookies that don't melt) cream together your butter and brown sugar completely.
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From daringgourmet.com
5/5 (118)Total Time 40 minsCategory DessertPublished 2019-03-10
- 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.
- Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve.Store the shortbread in an airtight container for up to several weeks. Its flavor and texture improves over time.
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Cuisine American, British, ScottishTotal Time 1 hrCategory DessertsPublished 2016-12-29
- Preheat the oven to 300°F. Lightly grease two round 9-in cake pans with butter. (If you worry about the shortbread sticking in your particular pans, line them with parchment rounds, and then butter the parchment.)
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter, sugar, vanilla, and almond extract. Beat until smooth, creamy and well combined. Add the flour mixture and beat on low speed until you have an evenly mixed, stiff dough.
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