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.
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 COOKIES
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
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
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
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
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.
SCOTTISH SHORTBREAD IV
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
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
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 COOKIES
This is a great recipe for light and flaky cookies! My family loves them. I like to have one with a cup of coffee....
Provided by Vseward Chef-V
Categories Dessert
Time 35m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F.
- 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-out with cookie cutter. Prick with fork and place on ungreased baking sheets.
- Bake for 20 to 25 minutes.
TRADITIONAL SCOTTISH PURE BUTTER SHORTBREAD COOKIES - BISCUITS
Scotland's favorite tea-time or Christmas Holiday cookie! The very best fresh dairy butter is a requirement in these cookies, for flavor. Make them into squares or "Petticoat Tails", or any shape you wish. Great for gift giving. Our family favorite recipe, adapted from "Having Tea".
Provided by BecR2400
Categories Dessert
Time 40m
Yield 16-24 Shortbread Cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 325F degrees.
- Blend the confectioner's sugar into the butter, and then gradually add the flour, 1 cup at a time. Dough will be very thick. At this point, you may add crushed lavender flowers or rosemary, if you wish.
- Place dough on floured surface, pat down, and roll out into a square or circle 1/4 to 1/2 inch thick. Cut into 2 1/2 inch squares or Petticoat Tail wedges, and carefully place on an ungreased baking sheet.
- Prick the top of each square or wedge with a fork.
- Bake at 325F degrees for 25 to 30 minutes; cookies should be pale on top, but golden brown on the bottom.
- Remove from oven, sprinkle with sugar if you wish, and cool on wire racks.
- Store in an airtight container.
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