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.
BUTTERY SCOTTISH SHORTBREAD
Make and share this Buttery Scottish Shortbread recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Dessert
Time 1h15m
Yield 9 shortbreads, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to gas mark 2/300°F/150°C.
- Prepare a baking tray lined with parchment paper.
- First of all, beat the butter in a bowl with a wooden spoon to soften it.
- Beat in the sugar, followed by the sifted flour and semolina.
- Work the ingredients together with the spoon, pressing them to the side of the bowl, then finish off with your hands until you have a smooth mixture that doesn't leave any bits in the bowl.
- Divide the mixture into 9, and shape each portion into a ball (dust the work surface with flour if you find the mixture too sticky to work with).
- Flatten each one slightly and prick the centre with a fork (but not all the way through).
- To make it look pretty, make a 1 cm crinkly border on the top by lightly pressing a fork making a slight indent working all the way around (working for the edge towards the centre).
- Make sure that the biscuits are at least 1/2 inch in thickness (with the indentations at the edges).
- Place onto the prepared baking sheet, very well spaced out as they will spread out quite a bit during baking.
- Bake them for 50-60 minutes on the centre shelf of the oven (keep an eye on it after 45 mins - the edges seem to colour more easily than the top) - it should have turned pale gold and feel firm in the centre.
- Remove from the oven and dust the top with caster sugar.
- Leave it to cool for 5 minutes on the baking tray before transferring them onto a wire rack to cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 867.9, Fat 48, SaturatedFat 29.9, Cholesterol 124.7, Sodium 335.7, Carbohydrate 98.9, Fiber 2.9, Sugar 25.2, Protein 11.2
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.
BUTTERY 3-INGREDIENT SHORTBREAD COOKIES
With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
SCOTTISH SHORTBREAD
This is a recipe from an old issue of Fine Cooking. I love this shortbread, especially spread with lemon curd! Wonderful.
Provided by P48422
Categories Bar Cookie
Time 1h20m
Yield 12 squares
Number Of Ingredients 7
Steps:
- [i]NOTE:If you don't have superfine sugar, make some by processing regular sugar in the food processor for about 30 seconds.
- [/i]Oven to 300 degrees F.
- Position the rack of your oven in the middle of the oven.
- Line an 8x8 inch baking pan with heavy duty foil, letting it extend over the sides of the pan.
- Sift the flour, cornstarch and salt together.
- Pour into a food processor or your mixer along with the half-cup of sugar.
- Mix briefly.
- Add the butter and vanilla.
- Mix or pulse the food processor several times just until the dough begins to come together- don't overprocess.
- This will probably take 1-2 minutes.
- Spread and gently press the dough into your pan.
- Do not pack the dough down hard!
- This is very important.
- Just as gently as you can to get it evenly into the pan.
- Bake the shortbread for about 1 hour 10 minutes, or until it just starts to turn golden.
- If it doesn't look done, add another 10 minutes to the time.
- When it comes out of the oven, sprinkle the remaining 2 tbl sugar over top.
- Cut into 12 squares, then let cool completely before removing from the pan.
Nutrition Facts : Calories 260.4, Fat 15.5, SaturatedFat 9.7, Cholesterol 40.6, Sodium 27.4, Carbohydrate 28.9, Fiber 0.5, Sugar 10.5, Protein 1.7
TRADITIONAL RICH SCOTTISH SHORTBREAD BISCUITS - COOKIES
No Christmas or New Year would be the same without these delightful buttery and crisp shortbread biscuits! Plus, they are extremely easy to make and have very few ingredients. They are not low in calories, but they make a delicious treat at special times of the year. This family recipe is a tried and true, and is based on the Be-Ro cookbook recipe.....a real cookery institution in the UK! Shortbread biscuits can be made in a variety of shapes, including being pressed in a decorative wooden Shortbread Mould; when they are made in a round and cut into triangles, they are called "Petticoat Tails" and are a traditional Scottish wedding biscuit. Whatever the shape you decide to use - I have given a few ideas in the recipe - the taste will remain the same.....meltingly light and buttery. These make ideal gifts, and as they are made with butter, they last for quite a while. Pack them up in an attractive box, tin or cellaphane bag and attach a tartan bow and a sprig of heather for a true Scottish feel to them! Happy Hogmanay!
Provided by French Tart
Categories Dessert
Time 40m
Yield 16-24 Shortbread Biscuits
Number Of Ingredients 4
Steps:
- Mix the flour and sugar together in a large bowl, and then rub in the butter - as if you were making shortcrust pastry. Use the tips of your fingers and ensure that all the butter has been rubbed in -- it should resemble sand!
- Then start to knead the paste, pushing it together to form a smooth dough - the heat of your hands whilst kneading helps it form.
- Petticoat Tails:.
- Divide the shorbread dough into two equal parts and shape them into balls, then flatten them out into two rounds - using the heel of your hand, to about 7" in diameter and 1/4" thick.
- Mark the top into equal portions - triangular in shape, and then prick the tops all over with a fork - making patterns if you wish! Crimp the edges as you would a pie crust to make a decorative edge and place them onto a well greased baking tray or cookie sheet.
- (You can also use a greased and lined 7" or 8" fluted edged round sandwich/cake tin - preferably with a loose bottom for ease of taking the shortbread out. Press the dough into the tin and mark out as above).
- Shortbread fingers:.
- Roll out the shortbread dough, and shape into a rectangle, about 1/2" to 3/4" thick. Place onto a well greased baking tray or cookie sheet as before, and mark into "fingers" -- prick over with a fork again. You can also press the dough into an 8" square baking/sandwich/brownie tin - and then mark out the fingers as above.
- (Please Note: The fingers are always thicker than the petticoat tails and shortbread rounds).
- Shortbread Rounds:.
- Roll out the shortbread dough and using a biscuit or cookie cutter, cut into rounds of about 2" to 3" in diameter, about 1/4" in thickness. Place them on a well greased baking tray or cookie sheet.
- Wooden Shortbread Mould:.
- You can also place the dough into a decorative wooden shortbread mould, before turning it out on to a greased baking tray. Traditional Scottish wooden moulds can be bought online and usually have a Thistle design with heavily fluted edges.
- Bake the any of the above shortbread biscuits in a pre-heated oven 160C/325F/Gas Mark 3 for between 20 to 30 minutes, or until they are pale and golden - but NOT brown!
- Sprinkle extra caster sugar over the top as soon as they come out of the oven if you wish.
- Allow the shorbread bicuits to cool slightly on a cooling rack, before cutting into fingers or "petticoat tails".
- Allow to cool completely before storing in an airtight tin or container. NB: These will last for about 10 to 14 days in a cool, dry and dark pantry. They can also be frozen with great results!
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
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
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