Scottish Shortbread
From morninlite 15 years ago
- 25 minutes to make
- Serves 40
Melt in your mouth Shortbread cookies. We make these for the teachers for Christmas. They are always a hit. And the kids love to make them. My recipe has weights not cups, I've done my best to aproximate, it still turns out well. Read more Got it from Aunt Eleanor's Scottish Cook book. See less
Ingredients
- 6 oz. plain flour (3/4 cup) shopping list
- 4 oz. softened unsalted butter (1 stick) -- Butter only!! shopping list
- 2 oz. castor sugar (1/4 cup) -- fine baking sugar NOT powdered shopping list
- 1oz. cornflour (2 Tbs) -- cornstarch shopping list
- We add 1/4 tsp rum essence on ocassion, but not always. shopping list
How to make it
- Cream sugar and butter together, using wooden spoon. (add the rum essence here if you are going to use it.)
- Sift flour and cornflour together and add to creamed mixture. Mix well (at this point we put the spoon down and use clean hands to mix.)
- Cover a baking sheet with parchment paper.
- Roll dough into pecan sized balls and place on baking sheet. place in fridge for about 20 min., for small cookies.
- Bake at 325 for 25 minutes. They should be pale brown, if not return to oven for 5 to 10 more minutes, but watch close!
- Sprinkle with sugar as soon as you take them out of the oven.
- Transfer cookies to cooling rack. Store in an air tight container.
- For a large shortbread round, we use a round baking stone. Transfer dough to the round and press out to about 1/4 to 1/8 inch thick. Bake same as for cookies.
The Rating
Reviewed by 10 people-
Lovely shortbread recipe. I haven't made shortbread in a long time and you've reminded me of a great cookie. 5 forks from me.
laadeedaa
in loved it
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shortbread is so good! great recipe!
jett2whit
in Union City loved it
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Sounds wonderful!
bluewaterandsand
in GAFFNEY loved it
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