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
Scottish Shortbread Cookies Recipe|Homemade|Easy recipe
Easy and delicious homemade shortbread cookies recipe
Ingredients
Butter (85g)
Sugar (3 tablespoons)
Flour(7 tablespoons)
Milk powder (3 tablespoons)
Baking powder (1/2 teaspoon)
Vanilla essence (1 teaspoon)
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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.
Vanilla Shortbread recipe Gordon Ramsay YouTube
Making Jock's Traditional Scottish Shortbread Cookies | Dessert Recipes | Jock Zonfrillo
If Christmas isn't feeling like the usual this year, baking Shortbread will get you right in the Christmas feels! ????
There's a reason this classic has stuck through the ages - it's incredibly easy but also uses a heap of BUTTER. Want to see more of my dessert recipes? Find them here:
???????? INGREDIENTS:
• 180g caster sugar
• 420g unsalted butter, at room temp
• 600g plain flour, plus more for dusting
(Makes 3 200g doughs)
???????? METHOD:
Preheat the oven to 150°C
Using a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed. Turn off the mixer. Add flour, return the mixer speed to low and mix until the dough is just combined.
If using a wooden shortbread mold, portion dough into appropriate sizes (mine is 14cm diameter and requires 200g dough) and roll to a rough shape slightly larger than the mold size. Use a pastry brush to thoroughly coat the inside of the mold, and the top surface of the dough, with plain flour. Press the dough into the mold, then trim off the excess with a knife. Carefully turn the dough onto a lined baking tray and repeat with the remaining portions.
Bake for 30 minutes, or until cooked through but still blonde. Allow to cool fully on the tray before eating.
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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
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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