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
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 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 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
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
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.
REAL SCOTTISH SHORTBREAD
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
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.
EASY SCOTTISH SHORTBREAD
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
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.
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.
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
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
Make and share this Scottish Shortbread recipe from Food.com.
Provided by Steve_G
Categories Dessert
Time 1h10m
Yield 16 wedges, 16 serving(s)
Number Of Ingredients 4
Steps:
- Set oven rack to middle position.
- Preheat oven to 275°F.
- Have two ungreased 8-inch cake pans ready.
- Food Processor Method.
- Cut the butter into 1-inch cubes, wrap it, and refrigerate.
- Process the sugars for 1 minute or so, until the sugar is very fine.
- Add the butter and pulse until the sugar disappears.
- Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
- Dump the mixture into a plastic bag and press it together.
- Remove the dough from the plastic bag and knead it lightly until it holds together.
- Electric Mixer or by Hand.
- Use superfine granulated sugar for the best texture and be sure to soften the butter.
- In a medium bowl, whisk together the sugars.
- In a large bowl, cream the butter with the sugars until light and fluffy.
- With your fingers or with the electric mixer, mix in the flour until the mixture holds together.
- If using the mixer, add the flour in 2 parts.
- For Both Methods.
- Divide the dough into 2 equal parts.
- Pat each half into an ungreased 8-inch round cake pan.
- Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough.
- Prick the rest of the dough all over with the tines of the fork.
- (this keeps the shortbread even and creates the traditional design).
- Bake for 60-70 minutes or until pale golden (do not brown).
- For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.
- Cool in the pans, on a wire rack, for 10 minutes.
- Invert the shortbread onto flat cookie sheet and slide it onto a cutting board.
- While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.
- Transfer the wedges to wire racks to cool completely.
Nutrition Facts : Calories 217.6, Fat 14.6, SaturatedFat 9.1, Cholesterol 38.1, Sodium 2.4, Carbohydrate 19.9, Fiber 0.5, Sugar 5, Protein 2.2
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- 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.
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