Lindas Scottish Shortbread Recipes

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TRADITIONAL SCOTTISH SHORTBREAD



Traditional Scottish Shortbread image

Perfectly crumbly, irresistibly buttery and wonderfully delicious, Scottish Shortbread has been a favorite treat for centuries!

Provided by Kimberly Killebrew

Categories     Dessert

Time 40m

Number Of Ingredients 8

2 cups (240 grams) all-purpose flour
2 sticks (230 grams) quality unsalted butter
1/2 cup (120 grams) caster sugar
1/2 teaspoon salt
Optional Add-Ins:
Homemade Candied Ginger ((click link for recipe))
Homemade Candied Citrus Peel ((click link for recipe))
Other options include nuts, fresh herbs, dried cranberries, etc.

Steps:

  • 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.

Nutrition Facts : ServingSize 1 shortbread finger, Calories 162 kcal, Carbohydrate 16 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 154 mg, Sugar 5 g

SCOTTISH SHORTBREAD



Scottish Shortbread image

Provided by Food Network

Categories     dessert

Number Of Ingredients 3

1/2 pound best unsalted butter
1/2 cup superfine sugar
2 1/2 cups all-purpose flour

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.

GRANDMA'S SCOTTISH SHORTBREAD



Grandma's Scottish Shortbread image

My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it's a deep bar that is best served with a cup of tea. -Jane Kelly, Wayland, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 4

1 pound butter, softened
8 ounces superfine sugar (about 1-1/4 cups)
1 pound all-purpose flour (3-2/3 cups)
8 ounces white rice flour (1-1/3 cups)

Steps:

  • Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

Nutrition Facts : Calories 139 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SCOTTISH SHORTBREAD IV



Scottish Shortbread IV image

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

2 cups butter
1 cup packed brown sugar
4 ½ cups all-purpose flour

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

REAL SCOTTISH SHORTBREAD



Real Scottish Shortbread image

This is my Scottish grandmother's recipe. It melts in your mouth rather than be hard and crunchy like the North American version.

Provided by KitchenKelly

Categories     Dessert

Time 1h

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 4

1/2 cup cornstarch
1/2 cup icing sugar
1 cup flour
3/4 cup butter, softened

Steps:

  • Sift cornstarch, sugar and flour together.
  • Blend in butter until combined and then use hands to knead into a soft dough.
  • Shape dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.
  • Place dough in the bottom of a greased 9x9-inch pan and bake at 300°F for 15-20 minutes or until lightly browned.
  • Cool completely in pan and cut into squares.
  • Store in an airtight container.

SCOTTISH SHORTBREAD



Scottish Shortbread image

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

1 cup all-purpose flour
5/8 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, soften, plus more for pan
3/8 cup confectioners' sugar

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.

V'S SCOTTISH SHORTBREAD RECIPE



V's Scottish Shortbread Recipe image

Make and share this V's Scottish Shortbread Recipe recipe from Food.com.

Provided by Vseward Chef-V

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 5

1 cup butter, softened (no substitutes)
2 cups flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup walnuts, chopped (optional)

Steps:

  • Cream butter.
  • add sifted flour and sugar. add salt. press into 9x9 baking dish.
  • prick top with fork every 1/2 - 1 inches bake at 325* for 20-25 minutes or until light brown.
  • ENJOY ~V.

Nutrition Facts : Calories 230.9, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 157.9, Carbohydrate 20.9, Fiber 0.6, Sugar 5, Protein 2.3

LINDA'S SCOTTISH SHORTBREAD



LINDA'S SCOTTISH SHORTBREAD image

Categories     Game

Number Of Ingredients 3

2 cups butter
1 cup (packed) brown sugar
4 1/2 cups all-purpose flour

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. Make small holes with fork and place on ungreased baking sheets.
  • Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

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