- This topic has 1 reply, 1 voice, and was last updated December 27, 2017 at 1:14 am by .
- December 27, 2017 at 1:14 am #383226
Traditional All Butter Scottish Shortbread
Tiny pinch of salt
1/2 cup sugar, plus extra for sprinkling
2 cups plain all-purpose )flour, plus extra for dusting
3.5 oz cornstarch)
Preheat the oven to 325°.
In a large bowl cream together the butter, salt and sugar. until light and fluffy and pale in color. This can take at least 10 min.
Mix together the flour and corn starch and sieve into the bowl of butter and sugar.
Mix quickly and thoroughly to bring all the ingredients together, but do not over mix.
Tip the mixture onto a lightly floured work surface, knead lightly and quickly to form a loose dough. then either:
Roll out the dough between 2 sheets of parchment paper to 1/4″ thick. Prick the surface all over with a fork.
Cut into desired shape or rounds using cookie cutters. Place the Scottish shortbreads on a lightly greased baking sheet and bake for 25 min or until pale brown and crisp. Sprinkle the warm Scottish shortbreads with fine sugar and leave to cool on a wire cooling rack.
Grease a Swiss roll tin 9″ x 13″ with butter.
Press the dough into the tin and press with your fingers to level the surface, prick all over with a fork. Bake in the preheated oven for 45 min or until golden brown. With the shortbread still in the tin, cut into squares or fingers, leave to cool for 15 min then carefully remove to a wire cooling rack.
Store in an airtight tin or box.
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