Tuesday, 9 December 2014

Scottish Shortbread

Scottish Shortbread


3 Cups Flour
1 Cup Butter, lightly chilled, easily cut into cubes, but not totally soft
1/2 Teaspoon Salt
3/4 Cups Sugar


Preheat oven to 350°F.

In the bowl of a food processor with a blade or stand mixer with the whisk attachment, or in a large bowl with a sturdy fork, combine the flour, sugar, and salt until blended.

Cut the butter into cubes an pulse or mix until mixture is sandy and grainy.

Lightly mist a 8 inch square baking pan with cooking spray. If desired line bottom with parchment paper as well.

Press the dough into the pan and try and make the top as smooth and even as possible. You can also brush the top with a bit of milk to help blend in any crumbs.

Score into squares and if desired, prick the top of each square with a fork.

Bake in preheated oven for 30-35 minutes, until golden brown and almost firm to the touch.

Run a knife along the score lines again. Allow to cool before removing from pan. The cut squares should come out easily once cooled.

Store in an air tight container.

A little bit of frosting on these cookies is also pretty good.



Yay for Christmas/Holiday season! Time for turkey dinners, and pies, and cakes, and cookies, and all the wonderful things!

Other Places:

What was cooking one year ago?

Gnocchi with Brown Butter and Basil

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