SCOTTISH BREAD RECIPES

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SCOTTISH SHORTBREAD III RECIPE | ALLRECIPES



Scottish Shortbread III Recipe | Allrecipes image

My mother is from Scotland and this is her authentic Scottish shortbread recipe. It makes bars, not cookies!

Provided by deleteduser

Categories     Scottish Recipes

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6 dozen

Number Of Ingredients 3

1 pound unsalted butter
5 cups all-purpose flour
1 cup white sugar

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix.
  • Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
  • Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.

Nutrition Facts : Calories 175.1 calories, CarbohydrateContent 18.8 g, CholesterolContent 27.1 mg, FatContent 10.4 g, FiberContent 0.5 g, ProteinContent 1.9 g, SaturatedFatContent 6.5 g, SodiumContent 1.7 mg, SugarContent 5.6 g

SCOTTISH SHORTBREAD RECIPE: HOW TO MAKE IT



Scottish Shortbread Recipe: How to Make It image

My mother, who is of Scottish heritage, passed this shortbread recipe, along with other favorite recipes, on to me. When I entered this treat at our local fair, it won a red ribbon. —Rose Mabee, Selkirk, Manitoba

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield about 4 dozen.

Number Of Ingredients 3

2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour

Steps:

  • Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , On a sheet of parchment paper, roll dough to a 16x9-inch rectangle. Transfer to a baking sheet, and cut into 3x1-in. strips. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight. , Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20-25 minutes. Transfer to wire racks to cool completely.

Nutrition Facts : Calories 123 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 62mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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