SCOTCH SHORTBREAD COOKIES RECIPES

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SCOTTISH SHORTBREAD COOKIES RECIPE: HOW TO MAKE IT



Scottish Shortbread Cookies Recipe: How to Make It image

This simple three-ingredient shortbread cookie recipe makes wonderfully rich, tender cookies. Serve them with fresh berries of the season for a nice, light dessert. You'll get miles of smiles when friends see these at an afternoon tea or a bridal shower. —Marlene Hellickson, Big Bear City, California

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 dozen.

Number Of Ingredients 3

4 cups all-purpose flour
1 cup sugar
1 pound cold butter, cubed

Steps:

  • Preheat oven to 325°. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15x10x1-in. baking pan. Pierce with a fork. , Bake until lightly browned, 25-30 minutes. Cut into squares while warm. Cool on a wire rack.

Nutrition Facts : Calories 244 calories, FatContent 16g fat (10g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 157mg sodium, CarbohydrateContent 24g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

SCOTCH BROTH RECIPE - BBC FOOD



Scotch broth recipe - BBC Food image

This cheap and cheerful soup is perfect for the slow cooker - simply tip in all the ingredients and cook on high for 6-8 hours (or until the barley is soft).

Provided by Mike Simpson

Prep Time 2 hours

Cook Time 2 hours

Yield Serves 6-8

Number Of Ingredients 10

250g/8oz carrots, peeled, diced
250g/8oz turnips, diced
2 onions, peeled, diced
1 celery stalk, diced
1 leek, white part only, sliced
75-125g/3-4oz pearl barley
125g/4oz dried peas, soaked in water for 4-5 hours, drained
salt and freshly ground black pepper
2.3litres/4 pints lamb or mutton stock
85g/3oz kale, chopped (optional)

Steps:

  • Heat all of the ingredients, except the kale, in a large saucepan until boiling.
  • Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft.
  • Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper.

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