How To make Traditional Scottish Shortbread
4 c Flour; all-purpose
1 1/2 c Cornstarch
1 c Granulated sugar
4 Sticks butter
Extra sugar to sprinkle on . top Sift the flour, cornflour and sugar into a mixing bowl. Cut the butter into the dry ingredients, then rub the butter in with your fingertips. Mix together well. You can also do this in a food processor, or in a tabletop food mixer. Press the shortbread mixture into the tin. Prick the shortbread at even intervals with a fork, and bake in a preheated low oven (150?C/300?F/gas 2) for about 1 hour, till the shortbread is a pale golden colour. Take the tin out of the oven and dust the shortbread liberally with sugar, shaking it evenly over the surface. The sugar will stick to the hot shortbread. Cut the shortbread into squares or rectangle shapes, and cool on a wire rack. Store in an airtight tin. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" : by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Paul Macgregor Date: 06-15-96 -----
How To make Traditional Scottish Shortbread's Videos
Scottish Shortbread
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Making Scottish Shortbread is easy and something everyone will love.
Recipe
375g Plain Four/all purpose
250g Butter unsalted is preferred
125g Sugar (Granulated or Caster Sugar)
A good pinch of salt
Bake at 160ºc/320ºf or Gas 3 for about 20 minutes
NOTE: Granulated sugar gives a better crunch to this shortbread.
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Traditional Scottish Shortbread - Just 4 Ingredients
Traditions are the best part of the holidays and this is when I get to make my family recipe for Traditional Scottish Shortbread. Rich, tender, irresistibly buttery and wonderfully delicious, my Scottish Shortbread is made from just 4 simple ingredients. You can make it in a pretty mold or in a plain old pie dish. No matter what you use, it’s a great snack with a cup of tea or a dessert with a glass of champagne. The perfect addition to your holiday baking repertories.
=== ???????????? RECIPE ===
1 cup (2 sticks) softened butter (225 g)
2 cups flour (270 g)
3/4 cup confectioners sugar (115 g)
1/8 tsp salt (or less if using salted butter) (pinch)
Preheat oven to 325°F. (165°C)
Spray pan with cooking spray and set aside.
Mix all ingredients by hand, place in pan or mold.
Bake 35-45 minutes, start checking for doneness at 30 minutes.
Shortbread should be light golden.
Cool 15 minutes, cut while still warm.
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=== ???? CHAPTERS ===
00:00 - Introduction to Scottish Shortbread
00:34 - Welcome to Let's Celebrate TV
01:10 - About Scottish Shortbread
01:35 - Shortbread Pans
03:00 - It all Starts with Butter
04:00 - Adding the Ingredients
05:18 - Mix the Ingredients
07:54 - Into the Mold
08:50 - Baking Information
09:18 - Out of the Oven
10:07 - The Reveal
10:41 - Cutting the Shortbread
12:08 - Tasting and Flavor Profile
13:18 - Credits and Video Recommendations
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How To Make Authentic Victorian Scottish Shortbread | Royal Upstairs Downstairs | Absolute History
At the time of this visit to Scone in Scotland, Victoria had been married to Albert for two years and had given birth to her first two children Princess Victoria and Prince Albert Edward.
Amazingly their host, the Earl of Mansfield, who had been planning the trip for two years, had problems with cowboy builders along the way, and ended up with just 12 hours to impress the queen.
This visit was part of a charm offensive the queen made to improve the monarchy's standing in Scotland. Scone was chosen partly for its symbolic place in Scottish history and also because for centuries Scottish kings were crowned here on the Stone of Scone. Tim reveals a mystery surrounding the precise whereabouts of the original stone. It was supposedly moved to Westminster Abbey for the kings and queens of England (including Victoria) to be crowned upon - but was it?
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How to make shortbread!
Celebrate St. Andrew's Day with our quick and easy guide to making your own shortbread!
Simple Butter Shortbread | Scottish Style | ショートブレッド
This shortbread recipe started off as me trying to recreate the popular Walkers shortbread, but after a some time I ended up changing it to suit my preferences and I hope you enjoy baking these too.
And as always, there are plenty of notes and tips in my blog post so do check it out for more details (link below) :)
There are some further notes on bake times and how to play around with the textures within the shortbread in the blog post.
Stay safe and take care of yourselves! Happy Holidays!
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Ingredients:
230g cake flour (8.5% protein)
40g corn starch
180g unsalted butter (82% butterfat min. see notes above), soft
20g full cream milk
80g caster sugar
4-6g fine sea salt (see notes above on salt)
2tsp vanilla extract
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How to Make the Best Scottish Shortbread (recipe from Tartine Bakery in San Francisco)
I absolutely LOVE this shortbread! It is perfection. If you've ever visited Tartine Bakery in San Francisco, you know the quality of their baked goods. What makes me so happy about this recipe is it bakes up exactly like the shortbread I have always purchased when in the city. Give this simple recipe a try and find out for yourself that it will melt in your mouth and is the very BEST shortbread you could ever make!
Pamela
Shortbread
1 cup + 2 tbsp very soft, unsalted butter/9 oz/255 g
1/2 teaspoon salt/ 2 ml
1 3/4 cup + 2 tbsp all purpose flour/9 oz/ 255 g
1/2 cup + 2 tbsp cornstarch */ 2 2/3 oz/ 75 g
1/3 cup granulated sugar / 2 1/2 oz/ 70 g
1/4 cup superfine or granulated sugar (for topping)/ 2 oz/55g
Preheat oven to 325 degrees. Butter a 6 x 10 inch glass baking dish. ( I have used metal pans with no problems and different size pans as long as the overall area is very close to 6x10)
Place very soft butter in a mixing bowl. The butter must be very soft- the consistency of mayonnaise or whipped cream. Add the salt to the butter and mix well with a wooden spoon or whisk so that the salt dissolves completely before adding the rest of ingredients.
Sift flour and cornstarch together into a bowl.
Add granulated sugar to the butter and mix just until combined. Add the flour mixture and mix just until a smooth dough forms.
Pat the dough evenly into the prepared baking dish. The dough should be no more than 2/3 inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. ( I bake mine a bit longer to get the desired light golden color) The middle of the shortbread should remain light. Let cool on wire rack until warm to the touch.
Sprinkle the shortbread with the superfine or granulated sugar. Tilt the dish so the sugar fully and evenly coats the surface, then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread in rectangular fingers about 1/2 inch wide and 2 inches long. ( I like to cut mine a bit wider)
If the cookies have become cold they will not slice well so they must still be warm to the touch at this point. Chill thoroughly before removing from the baking dish.
The first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula. The cookies will keep in an airtight container in a cool place for up to two weeks.
* You may use rice flour or potato starch in place of the cornstarch. Rice flour will give shortbread a bit more crunch. Cornstarch is the softest of all, making a short and flaky cookie.
Go, eat your food with gladness, and drink your wine with a joyful heart...
Ecclesiastes 9:7