A Taste of Scotland: Traditional Scottish Shortbread

A Taste of Scotland: Traditional Scottish Shortbread

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!

 

 
 
 
 

INGREDIENTS:

  • Flour ○ 7 oz ○ 

  • Sugar ○ 2 oz ○

  • BUTTER ○ 4 oz ○

  • Salt ○ 1 pinch ○

 

INSTRUCTIONS:

  1. Preheat Oven to 325°F

  2. Sift flour in a bowl and add the pinch of salt.

  3. Grease baking tray with butter or line tray with parchment paper.

  4. 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. 

  5. Mix in the sugar.

  6. Add in the salted flour, mixing in a little at a time with a fork , but as quickly as you can.

  7. Knead dough for several minutes, 7-10 minutes ideally, as a longer knead is supposed to better for the shortbread.

  8. Roll the dough out to to about 1/2 inch thick in the shape and size of the baking tray

  9. 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.
  10. Bake for about 45 minutes until golden brown.

  11. While still warm mark across and cut into desired pieces but leave them on the tray until fully cooled.
  12. Serve with a pot of tea and put on some bagpipe music for a sound of the Highlands!