My Scottish Grandma's Famous Shortbread Recipe + Why I Flew to Florida for it!
Every year for Xmas my grandma made Scottish style shortbread cookies. This is my attempt at replicating them. I hope she likes them, let me know what you think in the comments!
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SCOTTISH SHORTBREAD RECIPE
320g or 2 -2.5 CUPS AP FLOUR
110g or 1/2 CUP WHITE RICE FLOUR
110g or 1/2 CUP SUGAR
220g or 2 STICKS COLD BUTTER(16 TBSP) (cut into small cubes or grated on box grater)
3g SALT or 1/2 tsp
1. Combine flour, rice flour, butter, sugar, and salt in bowl of stand mixer or in medium mixing bowl
2. Mix on low speed for 3-4 minutes or until butter and flour are pebble like
3. Mix on medium speed for 10 more minutes or about 15 minutes in total or until dough is formed and is clearing the bowl as shown in video.
4. Once mixed, move dough over to half sheet pan lined with parchment paper
5. Press shortbread dough into a rough 9x7 or 20x17cm rectangle (roughly)
6. If you'd like perfect rectangles, perforate as shown in video, then score with fork
7. Bake at 275F or 135C for 45 mins to 75 mins depending on how crunchy you'd like.
45 mins will be soft and light, 75 mins will be crunchy and golden.
8. Take out and let cool 10 mins.
9 Cut along perforations while still hot...serve
CHOCOLATE CHIP SHORTBREAD VARIATION
320g or 2-2.5 CUPS AP FLOUR
110g or 1/2 CUP WHITE RICE FLOUR
55g or 1/4C. SUGAR
55g 0r 1/4C. BROWN SUGAR
3g or 3/4tsp VANILLA EXTRACT
220g or 2 STICKS (16 TBPS) COLD BUTTER (cut into small cubes or grated on box grater)
3g or 1/2 tsp SALT
115g or 4 OZ 70% CACAO CHOCOLATE
Follow recipe as before, add chopped chocolate after dough is clearing bowl.
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Scottish Shortbread With Salted Butterscotch
It's Tuesday Chooseday and Nati from We're the Millers asked for something with caramel.....
Now being as the family are from Scotland I couldn't resist making this delicious melt in the mouth Scottish Shortbread topped with a scrummy Salted Butterscotch Caramel.
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You will Need
200g / 2 sticks / 8oz of Butter
100g / 1/2 a cup / 4oz of Sugar
250g / 2 cups / 9oz of All purpose Flour
100g / 3/4 of a cup / 4oz of Corn Flour
For the Butterscotch
100g / 1/2 a cup / 4oz of Soft Brown Sugar
60ml / 1/4 of a cup / 2oz of Thick Cream
30g / 2 tablespoons / 1oz of Butter
Coarse Salt to top the Shortbread
Oven Temperature 300F / 150C for 20-30 minutes
For full written Instructions check out my Website here
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Melt in the mouth #Shortbread with to die for Salted Butterscotch Caramel - Oh Wow!
Making traditional Scottish shortbread
Rena Harrop has been practicing her recipe for 70 years. Want to try it yourself? Follow these steps:
Ingredients:
1 lb butter (Harrop says to use farm-fresh butter, not salted)
2 cups berry sugar
4 cups flour
2 tablespoons rice flour
Directions:
Mix the sugar and two flours together in a bowl. Then, start incorporating the dry mixture into the butter. Harrop says using her hands to do this achieves the desirable consistency. Once it’s mixed, put the dough on the counter and knead until it’s pliable.
Then, use a rolling pin to roll it flat and cut it into whatever shapes you want.
Bake the cookies in the oven at 300F for 30 to 40 minutes. Harrop says don’t wait until the cookies turn brown—remove them once the edges start to turn a cream colour.
Then, put them on a rack to cool and sprinkle more sugar on top.
Scottish shortbread recipe | Shortbread recipe| Traditional Scottish shortbread| Easy and delicious
Scottish shortbread recipe | Shortbread recipe| Traditional Scottish shortbread| Easy and delicious. How to make SHORTBREAD?#BURNSNIGHT2022#Shortbreadrecipe. Easy and tasty shortbread cookies/bars.Try making Scottish Shortbread, it is easy and something everyone will love. This is a simple and delicious shortbread (short bread) recipe which needs no fancy equipment. It is very easy to make and everyone in our house enjoy it. It is the 1:2:3 method which we use. I would not say that this is a secret recipe but try this method like I do without any machine or spoon to mix the butter and sugar. It does take some time to make it. You will stop buying shortbread from various brands such as Walkers/Patersons/Sainsbury's/Harrods/Reids of Caithness etc. This recipe can also be made in different style with added chocolate/cranberries etc but the one shown here is the traditional version. Scottish shortbread,Scotlands shortbread,how to make Scottish Shortbread,how is shortbread made?,Is shortbread hard to make?,Is shortbread worth it?,The famous biscuit of Scotland,shortbread,short bread,shortbread cookies,shortbread bars,shortbread recipe,how to make shortbread,classic shortbread,best shortbread recipe,recipes,cookies,holiday cookies,holiday cookie recipe,Walkers shortbread,Walkers pure,Walkers cookies,Patersons shortbread,walker cookies,walkers shortbread cookies recipe,walkers shortbread,shortbread cookies,shortbread,cookies,walkers,butter cookies,scottish shortbread,walkers pure butter shortbreads,walkers pure,walkers cookies,walker shortbread,shortbread recipe,how to make shortbread,shortbread cookies recipe,easy shortbread cookies,cookies recipe,how to make butter cookies,how to make shortbread cookies,shortbread cookie recipe,scottish shortbread recipe,shortbread biscuits,baking,shortbread,scottish shortbread,not mr pauls panytry,not mister pauls pantry,baking#shortbread#shortbreadcookies#shortbreadbiscuit
Ingredients:
150 gms plain flour
100 gms of salted butter
50 gms of caster sugar
1 tsp vanilla essence
pinch of salt
How To Make Shortbread | Good Housekeeping UK
Find out how to make shortbread in a few simple steps - delicious buttery and crisp shortbread biscuits made easy with our step-by-step video.
Ingredients:
250g (9oz) plain white flour, sifted, plus extra to dust
175g (6oz) unsalted butter, at room temperature, cubed
75g (3oz) caster sugar
Demerara or granulated sugar, to sprinkle
1. Into a mixing bowl, put flour and butter then rub together using fingertips until mixture resembles breadcrumbs. Add caster sugar and bring together using hands.
2. Dust work surface with flour and turn out dough on to worksurface. Form into a thick sausage shape. Wrap in cling film and chill for 30min.
3. Slice dough widthways, into roughly 1cm (½in) thick discs and remove cling film. Line a baking sheet with baking parchment, and put shortbread discs on sheet with plenty of space between to allow them to spread when cooking. Sprinkle with demerara or granulated sugar.
4. Bake at 200°C (180°C fan) mark 6 for 15-16min, until pale golden. Cool for 10min on baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for up to one week.
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