Scottish Shortbread I Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRUE SCOTTISH SHORTBREAD



True Scottish Shortbread image

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

7 ounces plain flour or 7 ounces all-purpose flour
2 ounces sugar
4 ounces butter
1 pinch salt (small)

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!

SCOTTISH SHORTBREAD



Scottish Shortbread image

Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and-as with most of my favorite recipes-she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. -Rose Mabee, Selkirk, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 3

2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour

Steps:

  • Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

SCOTTISH SHORTBREAD COOKIES



Scottish Shortbread Cookies image

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

4 cups all-purpose flour
1 cup sugar
1 pound cold butter, cubed

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 II



Scottish Shortbread II image

Light, very buttery. Does not make a large batch, but are simple enough to make many batches. Recipe does not double well.

Provided by Cheryl Otten

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Yield 12

Number Of Ingredients 3

1 ½ cups all-purpose flour
⅓ cup white sugar
¾ cup butter

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Blend all ingredients well. Dough will be stiff.
  • Press into a 9 x 9 inch buttered dish. Prick top with a fork.
  • Bake until pale golden brown on the edges. Cool and cut into squares.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 17.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 82 mg, Sugar 5.6 g

MARTHA'S SCOTTISH SHORTBREAD



Martha's Scottish Shortbread image

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

Vegetable-oil cooking spray, for mold
3/4 cup (1 1/2 sticks) salted butter, room temperature
3/4 superfine sugar
1 3/4 cups unbleached all-purpose flour
1/4 cup rice flour

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



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 III



Scottish Shortbread III image

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

1 pound unsalted butter
5 cups all-purpose flour
1 cup white sugar

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

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

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.

SCOTTISH SHORTBREAD



Scottish Shortbread image

This recipe was the signature sweet treat of a neighbor, who has sadly passed on now. But we think of her every time we make this recipe! They are delicious, light bites, perfect for tea parties or other get-togethers. The yield is an approximation - I tend to cut them larger without paying attention, because they are so darn delicious!

Provided by Starrynews

Categories     Dessert

Time 1h

Yield 50-60 squares

Number Of Ingredients 4

2 1/2 cups flour
1/2 cup sugar, plus some extra to taste
3 tablespoons cornstarch
3/4 lb butter, melted

Steps:

  • Preheat oven to 350°F.
  • Grease a 9x9" or 7x11" baking pan.
  • Combine flour, sugar, and cornstarch, mixing well.
  • Slowly stir flour mixture into the melted butter, until well combined.
  • Gently press dough into pan with knuckles.
  • Bake for 45 minutes, or until golden brown and cooked through.
  • Immediately cut into 1" squares and sprinkle with remaining sugar.
  • Allow shortbread to cool before removing from pan.

EASY SCOTTISH SHORTBREAD



Easy Scottish Shortbread image

These traditional butter cookies require only three ingredients. They're so yummy, you won't be able to stop at just one! -Peggy Goodrich, Enid, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 3

3/4 cup plus 2 tablespoons butter, softened
1/4 cup sugar
2 cups all-purpose flour

Steps:

  • In a small mixing bowl, cream butter and sugar. Gradually add flour and mix well. (Dough will be crumbly). Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut out with a floured 1-in. diamond-shaped cookie cutter; place 1 in. apart on ungreased baking sheets. Prick each cookie with a fork. Reroll scraps if desired. Bake at 350° for 12-15 minutes or until firm. Cool for 2 minutes before carefully removing to wire racks to cool completely.,

Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 26mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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.

More about "scottish shortbread i recipes"

TRADITIONAL ALL-BUTTER SCOTTISH SHORTBREAD RECIPE
traditional-all-butter-scottish-shortbread image
2008-03-28 Ingredients. 8 ounces unsalted butter, room temperature. 1/2 cup caster sugar, or superfine sugar, more as needed. 1 pinch kosher salt. 2 cups …
From thespruceeats.com
Ratings 327
Calories 275 per serving
Category Dessert
See details


SCOTTISH SHORTBREAD RECIPE - A TASTE OF SCOTLAND
scottish-shortbread-recipe-a-taste-of-scotland image
Scottish Shortbread Shapes. Make Petticoat Tails by pressing the dough into a circle about 8 - 10 inches across, and about 3/4 inch thick. Carefully transfer dough to baking pan of your choice. Mark out 16 'slices' with a knife (don't cut all the …
From scottish-at-heart.com
See details


EASY SHORTBREAD RECIPE | BEST HOMEMADE SHORTBREAD | JAMIE OLIVER
easy-shortbread-recipe-best-homemade-shortbread-jamie-oliver image
Just don’t go mad with these flavours, because a little goes a long way and these are nicest when the flavours are subtle. Preheat the oven to 170°C/325°F/gas 3. Mix the flour and sugar together in a mixing bowl.
From jamieoliver.com
See details


SCOTTISH SHORTBREAD - ONCE UPON A CHEF
scottish-shortbread-once-upon-a-chef image
Instructions. 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 a medium …
From onceuponachef.com
See details


SCOTTISH SHORTBREAD RECIPE | COOKING WITH NANA LING
scottish-shortbread-recipe-cooking-with-nana-ling image
2018-04-09 Pinch edges, pierce with a fork in lines and dust with a little extra sugar on top. Place in fridge for 15-20 minutes to chill. Heat air fryer at 180 degrees celsius for 3 minutes before placing shortbread in the air fryer. Carefully place …
From cookingwithnanaling.com
See details


3-INGREDIENT SCOTTISH SHORTBREAD COOKIES - THE SEASONED MOM
2021-11-25 Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone mats; set aside. In the large bowl of a stand mixer fitted with the paddle attachment, combine flour, softened butter, and powdered sugar. Mix on medium speed until completely combined and a soft dough forms.
From theseasonedmom.com
See details


SIMPLY PERFECT SCOTTISH SHORTBREAD - SEASONS AND SUPPERS
2018-12-16 Set aside. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, mix together the all purpose flour, rice flour and sugar. Add the cold butter cubes and mix on low speed for several minutes, until butter is broken down into small, even-sized pieces.
From seasonsandsuppers.ca
See details


EASY SCOTTISH SHORTBREAD RECIPE - MAKE SCOTTISH SHORTBREAD …
Scottish shortbread Souvenirs. After a trip to Scotland, I would always start to roll the “R” a bit. But what was more important to bring home was traditional Scottish Shortbread cookies!. The original recipe could be tracked back to a Scotswoman and a written copy of a Scottish Shortbread recipe tracks back to 1736. Compiled so good and simple that until today this …
From momcandothis.com
See details


CLASSIC SCOTTISH SHORTBREAD - VINTAGE BAKED MODERN
2020-11-13 Chill for 30 minutes. Use a pastry wheel or sharp paring knife to score into 24 bars. Pierce fork holes into each bar. Sprinkle with white sanding sugar. Preheat oven to 350 degrees. Bake shortbread for 30 minutes. Remove from oven, re-score the bars and return to oven for 10 more minutes or until golden brown.
From vintagebakedmodern.com
See details


BEST SCOTTISH PAN SHORTBREAD RECIPES | BAKE WITH ANNA OLSON
2012-08-03 Directions. Step 1. Preheat the oven to 300 F. Grease a 9-inch removable-bottom fluted tin and place this on a baking tray. Step 2. Beat the butter and brown sugar vigorously by hand or using beaters or a mixer fitted with the paddle attachment until pale and fluffy, about 3 …
From foodnetwork.ca
See details


SCOTTISH SHORTBREAD - MARSHA'S BAKING ADDICTION
2021-09-08 Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside. In a large mixing bowl, whisk together the flour, cornflour, sugar, and salt. Add the butter and rub in, using your fingertips, …
From marshasbakingaddiction.com
See details


SHORTBREAD RECIPES - BBC FOOD
Shortbread recipes. Scottish shortbread is a biscuit to really sink your teeth into. Crumbly, dense and rich, it's made with a generous amount of butter, which gives it its melt-in-the-mouth ...
From bbc.co.uk
See details


WALKER’S SCOTTISH SHORTBREAD COOKIES RECIPE
Use the tines of a fork to prick the shortbread dough to help prevent bubbling during baking. Bake at 350F for about 25-30 minutes, until the edges are just beginning to turn pale golden brown. Remove from oven and use a bench scraper or knife to cut into rectangular-shaped cookies. Allow to cool completely before serving.
From familyfavoriteholidayrecipes.com
See details


SCOTTISH SHORTBREAD | SHORTBREAD RECIPE | SBS FOOD
Use a large sharp knife to mark each round into 8 wedges and then use a fork to pick each wedge three times. Bake in preheated oven for 40-45 minutes, swapping the …
From sbs.com.au
See details


SCOTTISH SHORTBREAD | STARTER RECIPES | GOODTOKNOW
2021-02-15 Method. Set the oven to 160°C/325°F/Gas Mark 3. Put the flour, sugar and salt into a bowl. Cut the butter into pieces and add to the bowl. Work the mixture until it forms a ball (do not beat the mixture). The mixing may take a while. Divide the mixture into 2 and put a portion into each tin, pressing it into an even layer.
From goodto.com
See details


SCOTTISH SHORTBREAD COOKIES RECIPE {TRADITIONAL RECIPE}
Form a disk with the dough, wrap in plastic and refrigerate for 30 minutes. Roll out into 1/4 inch thickness. Using a sharp knife or pizza cutter, cut into rectangles. You can also use a cookie cutter, if that’s easier for you. Poke a fork carefully into the little rectangles, creating holes.
From thehomesteadinghippy.com
See details


HERE'S THE SECRET TO THE BEST SHORTBREAD | TASTE OF HOME
2018-01-09 Step 4: Bake. Bake in a 325ºF oven for 20 to 25 minutes until the edges are lightly browned. Let the cookies cool on the pan for about five minutes before transferring to a wire rack to cool completely. The result should be a nice, tender shortbread cookie.
From tasteofhome.com
See details


SCOTTISH SHORTBREAD - SOMETHING SWEET SOMETHING SAVOURY
2020-01-17 Preheat the oven to 160C/140Fan/350F/Gas Mark 3. Grease and line a square 23cm tin, making sure the baking paper comes above the tin by a couple of centimetres so it's easy to lift out of the tin later. If you're making cut out …
From somethingsweetsomethingsavoury.com
See details


BEST SCOTTISH SHORTBREAD | CANADIAN LIVING
Preheat oven to 300°F. Mist 13- x 9-inch cake pan with cooking spray; line with parchment paper, leaving overhang on 2 sides. In food processor, combine flour, 1/2 cup sugar, rice flour and salt. Pulse until combined. Add butter; pulse until dough is crumbly and clumps together, about 1 minute. Transfer to prepared pan.
From canadianliving.com
See details


SCOTTISH SHORTBREAD SUMMER PLATTER | THE WEE LARDER BY ANGIE …
2022-05-12 The Scottish shortbread platter is so much fun and the perfect thing to make for the kids at the weekend. AD Disclaimer *This recipe contains gifted promotional products and a paid promotional recipe – all recipes and opinions are my own* This delicious platter was made with the lovely Herdy range of Scottish shortbread using Dean’s unique ...
From angiemilne.com
See details


EASY SCOTTISH SHORTBREAD RECIPE - A SPICY PERSPECTIVE
2020-12-14 Once combined, turn off the mixer as to no over-mix the dough. Press the dough into a rectangle and wrap well in plastic. Chill for at least 1 hour. When ready to bake, preheat the oven to 325 degrees F. Line 2 large baking sheets with …
From aspicyperspective.com
See details


SCOTTISH SHORTBREAD - MY COOKIE JOURNEY
2022-02-26 Move chunks of the cookie dough around the bottom of the pan to roughly fill in and cover the bottom. Try to even it out without pressing down hard on the cookie dough. To smooth out the top take a glass on its side and gently roll it over the top of the cookie dough. Preheat oven to 325° and bake for 20-21 minutes.
From mycookiejourney.com
See details


SCOTTISH SHORTBREAD - CONFESSIONS OF A BAKING QUEEN
2021-11-28 Instructions. Preheat oven to 350F/180C and get a quarter sheet pan or 9"X13" pan out no need to grease it. In the bowl of a stand mixer fitted with a paddle attachment or a regular medium-sized bowl add the flour, sugar, and salt. Mix …
From confessionsofabakingqueen.com
See details


TRADITIONAL SCOTTISH SHORTBREAD - THE DARING GOURMET
2019-03-10 Preheat the oven to 350 degrees F. 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. …
From daringgourmet.com
See details


CLASSIC SCOTTISH SHORTBREAD - THE KITCHEN MAGPIE
2020-07-26 Cream together your butter and brown sugar completely. Add in the icing sugar and combine until smooth. Add in the flour slowly, with the mixer on low – this is not whipped shortbread after all- until the dough is completely mixed together. Roll the dough until it's a ¼ inch thick and cut into shapes as desired.
From thekitchenmagpie.com
See details


AMAZING SCOTTISH SHORTBREAD RECIPE | MEL'S KITCHEN CAFE
2020-12-01 Preheat the oven to 350 degrees F. Bake the cookies for 15-18 minutes until lightly golden around the edges, increasing or decreasing the baking time as needed. Let the cookies sit on the baking sheets for 2-3 minutes after removing from the oven before sliding to a cooling rack to cool completely. The shortbread can be stored covered at room ...
From melskitchencafe.com
See details


SCOTTISH SHORTBREAD - CHATELAINE
Stir in flour just until blended. Pat and spread dough evenly into an ungreased, 9-inch (23-cm) pie plate, cake pan or fluted tart pan. Refrigerate at least 2 hours, but preferably overnight ...
From chatelaine.com
See details


CLASSIC SCOTTISH SHORTBREAD | KING ARTHUR BAKING
Combine the oats with the remaining ingredients, and mix until smooth. Press the dough into the prepared pan, and score it into 16 wedges. A knife or baker's bench knife, dipped in water between cuts, is the tool to use here. Bake the shortbread for 35 to 40 minutes, until it's firm and golden brown. Remove it from the oven, and after 5 minutes ...
From kingarthurbaking.com
See details


CRUMBLY SCOTTISH SHORTBREAD - RECIPES FROM EUROPE
Place the baking pan with the dough into the fridge for 20 minutes. In the meantime, preheat the oven to 350 degrees Fahrenheit. Remove the baking pan from the fridge and place it in the middle rack of your oven. Bake the shortbread for around 20-25 minutes until fully cooked and the edges just start to brown.
From recipesfromeurope.com
See details


THE BEST TRADITIONAL SCOTTISH SHORTBREAD RECIPE - COOKING WITH BRY
Preheat the oven to 190C and line a baking tray with baking paper. Using electric beaters or a wooden spoon, cream together butter, sugar and salt until smooth and pale. Next, gently mix through the sifted flour, until well combined. Use your …
From cookingwithbry.com
See details


SCOTTISH SHORTBREAD (MARY BERRY) - COOKING WITH MY KIDS
2018-01-17 Make the shortbread. Knead the mixture gently to bring it all together in a ball of dough. We had to do this for a while to stop the mixture crumbling apart when we tried to roll it out. Lightly sprinkle some flour down on your work surface. Roll your dough out until it is around 5mm (1/4 inch) thick.
From cookingwithmykids.co.uk
See details


RECIPE: SCOTTISH SHORTBREAD | SCOTLAND.ORG
Pre-heat oven to 150°C. Cream the butter and the icing sugar together until pale and smooth. Add the flour and cornflour and mix until a dough is formed. Roll out the dough to approximately 1cm thickness, and cut out biscuits using a heart shaped cutter. Place on a baking tray and prick the tops with a fork. Bake for 45 mins or until they ...
From scotland.org
See details


20 TRADITIONAL SCOTTISH RECIPES - INSANELY GOOD
2021-11-26 It’s a great way to make a new-ish dish and keep from wasting food. Unlike the recipe above, where everything is mixed up and baked, bubbles and squeak is mixed and fried like pancakes or a Spanish tortilla. 4. Scottish Oatmeal Rolls. Oats are a huge part of Scottish cuisine, and these rolls are no exception.
From insanelygoodrecipes.com
See details


SCOTTISH SHORTBREAD RECIPE | MYRECIPES
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. Step 4. Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.
From myrecipes.com
See details


SHORTBREAD RECIPES WITH CORN FLOUR - THERESCIPES.INFO
https://www.recipeshappy.com › shortbread-recipes-with-corn-flour. All information about healthy recipes and cooking tips
From therecipes.info
See details


SHORTBREAD RECIPE - TRADITIONAL SCOTTISH BISCUITS
Scottish Shortbread Recipe. 1. Cream the butter and sugar until almost white and gradually add the flour. 2. Squeeze the whole mixture into a large ball. 3. Remove from the bowl and dust in ground rice. 4. Press into an 8inch square tin and smooth and make pinpricks all over.
From scottishrecipes.co.uk
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Videos

How to make Scottish Shortbread Cookies
3.4K views-13:53
Traditional Scottish Shortbread - Just 4 Ingredients
73K views-13:42
How to Make the Best Scottish Shortbread (recipe from Tartine Bakery in San Francisco)
13K views-17:05
Classic Scottish Shortbread Cookies - Just 3 ingredients! The perfect cookies with coffee or tea.
629 views-20:09
How to make the BEST Scottish Shortbread
574 views-09:43
Homemade Scottish Shortbread
2.1K views-05:31

Top Asked Questions

How to make Scottish shortbread cookies?
How to Make Scottish Shortbread 1 Preheat your oven to 350 °F 2 Cream together your butter and brown sugar completely. ... 3 Roll the dough until it’s a ¼ inch thick and cut into shapes as desired. ... 4 Bake on parchment lined sheets at 350 degrees for 10-12 minutes, or until the cookies are lightly browned. More items...
How to bake shortbread in the oven?
Directions Preheat the oven to 325 degrees. Scrape the dough onto a floured surface and flour the dough with pinches of flour. Bake the shortbread for about 15 minutes until it is very lightly colored. To use a shortbread mold to shape, press the mold into the floured dough and cut around it.
What are the ingredients in shortbread?
This traditional shortbread recipe is a simple blend of 4 basic ingredients; butter, sugar, and flour resulting in a taste far more than the sum of its parts. This recipe is a classic Scottish Shortbread recipe, and our family’s favorite!
What is the history of shortbread?
The first shortbread recipe appeared in a Scottish cookbook dated 1736; early formulas called for yeast, but by 1850 most were utilizing only butter, flour, and sugar, combined in a ratio bakers still use.

Related Search