Scottish Shortbread
"My Great Grandmother brought this recipe with her from Scotland to Boston, MA in 1903. I learned how to make it from my Grandmother. To this day, we would not be caught without having this on hand during the Holidays. This recipe is not for the faint at heart. It is a labor of love. The hand kneading process can take up to 20 minutes (really) due to the ingredient ratios. The true keys to the success of this simple, rustic recipe are that the butter needs to be at room temperature (limp) and that you need to use the warmth of your hands to get the entire ball to a glistening stage. The flour needs to melt into the butter and sugar. You need to work it to the point that when cut in half, the interior of the ball glistens like the exterior. I know it sounds like a lot of work but the end results are well worth it. Put on some holiday music and share the process with people you love. Pass the ball around and take turns kneading it. Make some special Holiday memories with your family. I hope you enjoy making, eating and giving this shortbread as a small gift as much as we do... Enjoy!"
photo by The_Swedish_Chef
- Ready In:
- 1hr 15mins
- Ingredients:
- 4
- Yields:
-
2 large cookie
- Serves:
- 16
ingredients
- 1⁄2 lb salted butter (very room temperature)
- 1⁄2 cup granulated sugar, plus
- 2 tablespoons granulated sugar
- 2 3⁄4 cups all-purpose flour (use whitelily if you can find it)
directions
- Cream the butter and sugar to whipped cream consistancy in a food processor.
- Hand knead in the flour, one third at a time always forming a ball.
- Don't add the next one third of flour until all of the dough you are currently working with is glistening. The only way to achieve this consistency is using the heat from your hands. You need to squeeze and knead the dough to get it to stick together. An electric mixer will not work for this part of the recipe.
- Pre-heat the oven to 325 when you add the last 1/3 of the flour.
- Once the kneading is complete, cut the dough in half and hand form 2 seven inch round by 3/4 inch high rounds.
- Lightly prick the top of the rounds all over with fork tines.
- Bake for 40-45 minutes. It should be a pretty, light tan color.
- Cool for at least an hour before cutting into 8 pie shaped pieces.
- I like mine with my morning tea� Enjoy!
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Reviews
-
I cannot believe that I have not rated this yet. I had difficulty at first but found it was "operator error". I simply didn't let the butter soften enough before I started mixing! I made this while my son was home and it disappeared quickly. In fact I made it three more times while he was home and it kept disappearing! He loved it so much that I made two batches for him to take with him to Maldives. He also wanted the recipe as he thought he could get all the ingredients in the Atolls. Thanks. -
This was a delightfully sweet shortbread! I found the recipe via a thread that had a lot of interest about the 20 minute kneading time. My friends that I shared this with enjoyed it immensely and the plate was picked clean of shortbread slices! To read all the interesting comments about all things shortbread, here's the link: http://www.recipezaar.com/bb/viewtopic.zsp?t=325685 -
This was delicious. I specifically chose this recipe as DH loves shortbread and this recipe did not disappoint. Very nice flavor. Definitely goes in the KEEPER cookbook. Thanks Daffazalea Ranch for the recipe. Made for FALL 2008 PAC. -
Absolutely wonderful!!! I made this in a shortbread mold...it make 2. After I put the dough in the sprayed mold...I refrigerated it for about 45 minutes then baked it. Great flavour and texture. Will be making this for Christmas presents this year. Thank you for sharing this keeper recipe!
RECIPE SUBMITTED BY
Karens Krazy Kitchen
United States
