A Taste of Scotland
Seeing as I've been posting about the beautiful city that is Edinburgh this week, I thought I'd keep it consistent and share a traditional recipe that couldn't get more any Scottish if it tried: Traditional Scottish Shortbread. It's rich, buttery, and a perfect crumbly texture. Have a biscuit or two with a cup of tea, and you're sure to have a sublime morning...or afternoon... or night. They're wonderful at any time of day, really, and are especially popular at Christmastime!
I found this authentic Scottish recipe on food.com shared by a user who received the recipe directly from an old Scottish baker. Now put on the kettle and enjoy your taste of Scotland!
Flour ○ 7 oz ○
Sugar ○ 2 oz ○
BUTTER ○ 4 oz ○
Salt ○ 1 pinch ○
Preheat Oven to 325°F
Sift flour in a bowl and add the pinch of salt.
Grease baking tray with butter or line tray with parchment paper.
Mash butter in a medium sized mixing bowl with a fork, being mindful not to let your body heat from your hands melt the butter.
Mix in the sugar.
Add in the salted flour, mixing in a little at a time with a fork , but as quickly as you can.
Knead dough for several minutes, 7-10 minutes ideally, as a longer knead is supposed to better for the shortbread.
Roll the dough out to to about 1/2 inch thick in the shape and size of the baking tray
- Shape your cookies:
- Finger-shaped: place dough in tray and poke holes with a fork.
- For petticoat tails: using a fork, poke holes from the outer edge towards the center. Use your fingers to pinch and indent the top about a 1/2 inch all the way round to edge it, sort of like the rays of the sun. Score into eight pieces.
Bake for about 45 minutes until golden brown.
- While still warm mark across and cut into desired pieces but leave them on the tray until fully cooled.
- Serve with a pot of tea and put on some bagpipe music for a sound of the Highlands!