How To make Scottish Shortbread
1 c Butter; 8 oz at room temp
2/3 c Fruit sugar; 4 oz
1 c Cornstarch; 4 oz
1 3/4 c Flour, all purpose; 8 oz
"Our winner, Patricia Ralston who is originally from Glasgow, Scotland, fits the bill with her mother's recipe. It's crisp, crumbly and buttery. Patricia recommends a food processor for a lighter product. (she weighs the ingredients). Make traditional rounds or slice dough into cookies and bake about 18 minutes. Never grease the baking sheets." In a food processor or by hand, cream butter and sugar together until light and fluffy. Sieve cornstarch and flour together and gradually beat into creamed mixture. Knead until smooth. press into 12 X 8 square pan. Smooth top and mark into "fingers". prick with fork. Bake at 325F for 50 minutes. If shortbread starts to brown, turn down to 300F. Recut fingers and dredge with fruit sugar while still warm. Cool in pan. SOURCE: winner of Shortbread contest held at The Cookbook Store, Toronto, Ontario, Canada. published in Foodworks, their newsletter. posted by Anne MacLellan
How To make Scottish Shortbread's Videos
Gran's Scottish Shortbread Recipe - 4 Ingredients! Glen And Friends Cooking
Gran's Scottish Shortbread Recipe - 4 Ingredients! Glen And Friends Cooking
Gran always said the secret to her shortbread recipe was using rice flour. You end up with an all butter shortbread that will just melt on your tongue, leaving a huge grin on your face. You can bake this shortbread recipe as rolled and cut-out cookies, or in a fancy stoneware shortbread mold... or as we've always done; a shaped round that is cut into wedges after cooking. This is a great egg free cookie recipe. Don't think of this as just a holiday cookie, or a Christmas cookie recipe - these are great all year round. A melt on your tongue rice flour shortbread recipe.
*In the early 1700s - to late 1800's Scotland was the centre of the global rice trade. Rice from Asia and from 'The Colonies' was imported to Scotland for processing and then traded on to the rest of Europe.
In 1775 alone more than 44,000. tons of rice were imported to Scotland from the Southern Colonies. That's just one year; and the numbers grow year over year until the late 1890s when trade shifted.
Some of that rice remained in the local Scottish economy and marketplace.*
Ingredients:
250 mL (1 cup) unsalted butter at room temperature
125 mL (1/2 cup) superfine or fruit sugar
125 mL (1/2 cup) rice flour
375 mL - 425 mL (1 1/2 to 1 3/4 cup) all purpose flour
Method:
In a bowl cream the butter.
Gradually add sugar and beat until fluffy.
Gradually add rice flour and all purpose flour until the mixture is too difficult to mix with a spoon.
Turn onto a floured board and knead lightly, drawing in flour until the dough begins to crack.
Form into a ball, cover in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 150ºC (300ºF).
Cut ball into half.
Place one segment on one side of an un-greased baking sheet.
Pat the dough into a circular shape roughly 1/4 inch thick.
Take a fork and prick a lovely pattern onto the top of the dough.
Do the same for the second segment of dough.
Bake for 45 minutes to 1 hour.
When the dough is slightly golden remove from the oven and let sit for 5 minutes.
Cut into wedges and remove from baking sheet to cooling rack.
OR
Roll out the dough to 1/4 inch thick and cut into cookie shapes.
Place on an un-greased baking sheet and bake for 15 to 18 minutes in an oven set at 300ºF.
When slightly golden remove from oven and let stand for 5 minutes.
Remove from baking sheet onto cooling rack.
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We Tried 9 Shortbread Recipes
In this video, I taste my way through 9 popular shortbread recipes in search of the best recipe!
The full breakdown, including the data analysis and my top picks, is posted on my blog. Thank you to our sponsor, @imperialsugar for providing the high-quality pure cane sugar that made each of these shortbread perfectly sweet and tender.
Blog post:
Instagram:
Facebook:
Videography by Michael Ma from Makin Media:
Recipes (in order shown):
00:00 Intro to the shortbread bake off
00:32 Tasting the benchmarks: Walkers and Dean's shortbread
1:42 Ted Lasso:
3:00 Food52 (Bien Cuit):
4:20 Tartine:
6:09 Cook's Illustrated:
8:04 Taste of Home:
9:19 Food and Wine:
10:40 New York Times:
12:16 Christina Tosi:
13:30 Seasons and Suppers:
15:17 Favorite picks!
16:29 Wrap up
In case you're new here, here's how a bake off works:
- I bake 9-12 different recipes in one day
- Samples of each recipe get distributed to a team of tasters
- Tasters rank each sample for flavor, texture and overall appeal
- We analyze the data and rank each recipe according to the scores!
Traditional Scottish Shortbread Recipe & Cook with me!
Hey guys :)
I thought I'd quickly pop on and show you how to make traditional Scottish Shortbread! A few of you have asked for it...so here it is! This is just the basic recipe, but you can add things like chocolate chips, coconut, nuts or flavourings :) But I like plain. I've listed the ingredients below if you wan't to give it a go!
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Shopping list:
55/2oz. Caster sugar
180g/6oz Plain (all-purpose) flour
125g/40z Room temperature butter
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Thanks for stopping by guys :) x
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.
Find out how to make shortbread on the Good Housekeeping website:
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here:
Vanilla Shortbread recipe Gordon Ramsay YouTube
Traditional Scottish Petticoat Tails Shortbread | Easy recipe
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Hello folks!
So today I whipped up some shortbread…this time I done petticoat tails :) So named because of the shape…it’s thought to resemble petticoat tails! But it’s basically triangle shortbread…and it’s beautiful with a cup of tea or coffee.
Everything I used will be listed below,
-Cheryl x
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What I used - 8 inch template
• 250g (9oz) Plain or all purpose flour
• 80g (3oz) Caster sugar - Use standard granulated sugar if you don’t have Caster sugar
• 180g (6.3oz) Cold unsalted butter - Use salted if you prefer
• Extra caster sugar for the end
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