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.
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.
GRANDMA'S SCOTTISH SHORTBREAD
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
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 SHARP-CHEDDAR SHORTBREAD
Steps:
- Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
- Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
- On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
- Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
SIMPLE SCOTTISH SHORTBREAD
Shortbread is a wonderful starting point for all kinds of sweet adventures: top it (nuts, chocolate, jam); flavor it (lemon, hazelnut, coconut); or do both (cappuccino with a mocha ganache drizzle, anyone?) Then again, if you're a "make mine vanilla, please" kind of guy or gal, leave it alone: it can stand on its own in perfect simplicity.-Taste of Home Cooking School
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter, sugar, vanilla and almond extract if desired. Add flour, beat until a stiff dough forms. Divide dough in half. Press into two greased 9-in. round baking pans. Use a fork to prick the dough over the entire surface randomly or in a pattern., Bake at 300° for 35 minutes or until light golden brown around the edges. Immediately turn out onto a cutting surface. While warm, cut into 12 wedges using a sharp knife or pizza cutter. Transfer to a wire rack to cool completely. Serve plain or drizzle with melted caramel or chocolate and sprinkle with nuts if desired.,
Nutrition Facts :
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
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