SCOTTISH SHORTBREAD PAN 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.

GRANDMA'S SCOTTISH SHORTBREAD RECIPE: HOW TO MAKE IT



Grandma's Scottish Shortbread Recipe: How to Make It image

My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it’s a deep bar that is best served with a cup of tea. —Jane Kelly, Wayland, Massachusetts

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 dozen.

Number Of Ingredients 4

1 pound butter, softened
8 ounces superfine sugar (about 1-1/4 cups)
1 pound all-purpose flour (3-2/3 cups)
8 ounces white rice flour (1-1/3 cups)

Steps:

  • Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

Nutrition Facts : Calories 139 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 61mg sodium, CarbohydrateContent 16g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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GRANDMA'S SCOTTISH SHORTBREAD RECIPE: HOW TO MAKE IT
My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it’s a deep bar that is best served with a cup of tea. —Jane Kelly, Wayland, Massachusetts
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Desserts
Cuisine Europe, British, Scottish
Calories 139 calories per serving
  • Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.
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The simplicity of these biscuits makes them wonderful in desserts, but for me the best way to celebrate this biscuit is with a cup of tea.
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    1. I know you can buy shortbreads everywhere these days, but great as some of those biscuits can be, nothing comes close to a batch cooked that day, or even that week. It’s having the real version of something, rather than the ‘buy one get one free’ version, that makes us appreciate it. The simplicity of these biscuits makes them a wonderful base for desserts with cream and fruit, or a crumbly topping for trifles and stewed fruits. But for me the very best way to celebrate this humble biscuit is with a cup of tea. You can have these biscuits plain, or scent them with everything from lemon or tangerine, to lavender, lemon thyme or caraway seeds. Just don’t go mad with these flavours, because a little goes a long way and these are nicest when the flavours are subtle.
    2. Preheat the oven to 170°C/325°F/gas 3. Mix the flour and sugar together in a mixing bowl. Rub in the butter with your thumb and forefinger, then add your chosen flavourings (if you’re using chocolate or seeds you might want to push these into the dough at the end, after you’ve rolled it out) and squash, pat and push it into a dough. Don’t knead it, you just want to pat it down flat. Push or roll it out until it’s 1cm thick – do this directly on to a baking sheet lined with greaseproof paper so you don’t have to move it. Once it’s in the shape you like – which could be square, round, or a few small finger-shapes – feel free to thumb or pinch the edges. If it splits or tears, just press it back together – but remember, the less you work the dough, the shorter and better these biscuits will be.
    3. If you want to score lines on the shortbread so that you can click the biscuits off into pieces later, you can. Sprinkle over some caster sugar, then pop the baking sheet into the oven and cook for 20 to 30 minutes. Keep an eye on it – you want a lovely light golden colour (unless you’re making the lavenderhoney version, which will be darker). Leave to cool, then put away in a tin or serve. These will be delicious for two or three days and make a lovely present for someone special.
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Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
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