Betty Crocker Scotch Shortbread Food

BETTY'S TRADITIONAL SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 150°C/300°F.
• Cream the butter/fats and sugar thoroughly (food processor is easier to use than a mixer if you keep your fats well-chilled).
• Mix flour, corn starch and salt thoroughly.
• Thoroughly combine dry ingredients with wet.
• Knead well (in your food processor or on your rolling mat).
• Press well into cake pan, and prick with fork and mark into trianglar sections.
• Bake in oven for 1½ hours/90 minutes. Open the oven once after ½ hour to re-mark the sections.
• Remove from oven and sprinkle with additional caster sugar.

SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
• Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart.
• Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.

SCOTCH SHORTBREAD CUTOUT COOKIES

Steps:

• Heat the oven to 350° F.
• Cream butter and sugar. Mix in flour and salt with hands (I used my mixer with the paddle attachment). If dough is crumbly, mix in 1-2 tablespoons of softened butter.
• Roll to ½ to ⅓ inch thick on lightly floured board. Cut into small shapes and place ½ inch apart on ungreased cookie sheets (I use parchment paper or Silpat liners). Sprinkle each cookie lightly with sugar.
• Bake until set, about 20 minutes. Immediately remove from cookie sheets and cool on racks.

BETTY CROCKER'S BAKING POWDER BISCUITS (LIGHT, FLAKY AND TENDER)

Steps:

• Preheat oven to 450F degrees.
• Sift flour, sugar, baking powder, and salt together in medium bowl. Cut in shortening using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
• Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 3/4 inch thick. Cut with floured 2 ½ -inch round cutter. Place on ungreased cooked sheet about 1 inch apart for crusty sides, touching for soft sides (I prefer crusty sides). After cutting as many biscuits as possible, lightly press-don't knead- the scraps of dough together to make 1 to 2 more biscuits.
• Bake 10 to 12 min or until golden brown. Serve warm.
• Note: This recipe doubles very well. Every time that I make these, I always double this recipe. To double, simply double all the ingredients. Also, the key to high-rise, flaky biscuits is having really fresh baking powder and not overworking the dough. Even if your baking powder is not expired, the biscuits will not rise if the baking powder has clumps inside the container. Also, I cannot emphasize enough to just lightly knead the dough 10 times; over-kneading will produce a tough biscuit. When you pat the dough to ¾ inch thickness, the baking powder will already be activating the dough to rise. Do not re-pat the dough down again because the air bubbles forming will make the biscuits flaky.
• Betty Crocker's Tips for Biscuits: Tip One: One secret to making flaky biscuits is thoroughly blending or "cutting in" the shortening and dry ingredients. A pastry blender, which breaks the shortening into little lumps works great for cutting inches If you don't have one, you can crisscross two table knives through the flour and shortening or use a wire whisk.
• Tip Two: Use a biscuit cutter dipped in flour to cut the dough, pushing the cutter straight down through the dough. If you twist as you cut, the biscuits will be uneven. Cut the biscuits as close together as possible. If you don't have a biscuit cutter, use the end of an open 6-ounce juice can or other narrow can or glass, or use cookie cutters for fun shapes. Dip in flour before cutting.

SCOTCH SHORTBREAD

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.

SCOTTISH SHORTBREAD III

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.

SCOTTISH SHORTBREAD COOKIES

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.

GRANDMA'S SCOTCH SHORTBREAD

Steps:

• Preheat to 300.
• Mix butter and flour thoroughly.
• Stir in flour.
• Mix with hands.
• Chill.
• Roll out 1/2" thick. Cut in fancy bite-sized shapes (or squares or diamonds).
• Place on ungreased cookie sheet.
• Bake 20 to 25 minutes. Top does not brown and cookies don't change shape.

SCOTTISH SHORTBREAD BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Spread into an ungreased 11x7-in. baking pan. Prick several times with a fork. Bake at 350° for 20-22 minutes or until edges begin to brown. Dust with confectioners' sugar. Cool on a wire rack. Cut into bars.