Genuine Scottish Shortbread
From hollyeats 15 years ago
- 25 minutes to make
- Serves 10
This recipe was rather grudgingly given me by the Scottish grandmother of a college friend after I raved about her shortbread. The cornstarch is the secret to keep it tender. Too easy & yummy to be true!
Ingredients
- 1/2 lb. butter (NO substitutes!) shopping list
- Scant 1/2 cup finely granulated sugar shopping list
- 3 cups white flour shopping list
- 1 TBS cornstarch shopping list
How to make it
- Cream the butter and sugar well.
- Remove 1 TBS of the flour and replace it with 1 TBS cornstarch.
- Add this to the butter/sugar mixture and mix quickly with your hands until it forms fine crumbs. The mixture should hold together when squeezed but fall apart easily.
- Press evenly and firmly into an ungreased 9x12" pan.
- Prick all over deeply with the tines of a fork.
- Bake in a preheated 325° oven until light brown around the edges, from 20-30 minutes depending on your oven (it will smell simply heavenly!).
- Cut into 2" squares with a sharp knife as soon as you take it out of the oven, but allow to cool completely before removing from the pan.
- Keeps almost forever when stored in an airtight container, delicious right away but even better tasting when aged at least a couple of weeks.
- To die for when served along with English black tea with milk!
The Rating
Reviewed by 8 people-
looks easy and I love shortbread! Thanks! gotta give you a 5 for struggling to get the recipe from an old lady!LOL
dmajor
in Slidell loved it
-
Yes, I often wonder why my shortbread seems to fall..in a word, short...LOL!!
greekgirrrl
in Long Island loved it
-
Wonderfully simple.
Thanks!
tilgidh
in Blackshear loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 8
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "