TRADITIONAL SCOTTISH SHORTBREAD
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
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 III
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
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
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
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
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.
TRADITIONAL SCOTTISH SHORTBREAD
This recipe is from a little cookbook I got many years ago in Scotland. The rice flour gives it a perfect crumbly texture.
Provided by MaryMc
Categories Dessert
Time 45m
Yield 4 small rounds
Number Of Ingredients 5
Steps:
- Combine flours, sugar and salt in a mixing bowl.
- Work in butter until dough has the consistency of pie crust.
- Sprinkle board with rice flour.
- Turn dough onto board and knead until smooth.
- Divide into four portions and shape into small rounds.
- Place on parchment paper on a cookie sheet (or use a shortbread mold).
- Prick with a fork.
- Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly.
- Allow to cool in pan.
Nutrition Facts : Calories 344.8, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 202.5, Carbohydrate 32.4, Fiber 0.7, Sugar 12.6, Protein 2.4
SCOTTISH SHORTBREAD
The real thing. I'm a part French, Canadian born girl. I married a Scottish guy. I made this recipe BEFORE I met him!! But if I serve it to my MIL, she just loves it! There is also a "Royal Shortbread" that I make and I will post it another time. It's the same thing with carmel sauce on top then drizzled with melted chocolate. (I think I might go make some now......) There are many ways to make these cookies. The direction I will put down will be the easiest, but you can also roll out the dough and make shapes with cookie cutters, or if you have a terra cotta shortbread pan, the dough can be pressed into that. (These might be available at any kitchen store, not sure, I got mine as a gift. Thanks MIL!!)
Provided by C and Ds Mommy
Categories Dessert
Time 1h15m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Mix all ingredients together until just blended.
- Line a 9" X 9" baking pan with foil. Spray lightly with non-stick spray.
- Press dough into pan.
- Poke with a fork or drag fork across the top to make a pattern.
- Bake for 35-40 minutes. Remove BEFORE cookie gets browned. It will continue to cook a bit after removal.
- Carefully remove from the pan by lifting the foil right out of the pan.
- On a flat surface, cut the cookie into small bites sized pieces while it is still hot. If you wait too long, the cookie will only crumble.
Nutrition Facts : Calories 110.9, Fat 7.5, SaturatedFat 4.7, Cholesterol 19.5, Sodium 59.8, Carbohydrate 10.1, Fiber 0.3, Sugar 2.4, Protein 1.1
SCOTTISH SHORTBREAD III
My mother is from Scotland and this is her authentic Scottish shortbread recipe. It makes bars, not cookies!
Provided by Allrecipes Member
Categories Scottish Recipes
Time 1h15m
Yield 36
Number Of Ingredients 3
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
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Cuisine American, British, ScottishTotal Time 1 hrCategory DessertsCalories 126 per serving
- 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.
- Divide the dough in half (if you have a scale, each half will weigh about 10.5 oz), and press each half into an even layer in the prepared pans, dusting your fingers with flour as necessary to prevent the dough from sticking. To smooth the surface, place a piece of plastic wrap over the dough and smooth with your fingers. Use a fork to prick the dough all over in 1-in intervals to allow steam to escape while the shortbread bakes.
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