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| Home -> [Bakery, Cookies & Bars, Desserts, Pastry, Scottish, Western European] -> [Scottish shortbread Recipe] |
Scottish shortbread
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| Artist: |
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Yield: |
1 |
| Categories: |
Bakery, Cookies & Bars, Desserts, Pastry, Scottish, Western European |
Rating: |
0 |
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Ingredients:
| 1
| cup | Butter, 8 oz at room temp | | 2/3
| cup | Fruit sugar, 4 oz | | 1
| cup | Cornstarch, 4 oz | | 1 3/4
| cup | Flour, all purpose, 8 oz |
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Procedures:
| 1 | "our winner, patricia ralston who is originally from glasgow, scotland, fits the bill with her mother"s recipe. | | 2 | It"s crisp, crumbly and buttery. | | 3 | Patricia recommends a food processor for a lighter product. | | 4 | (she weighs the ingredients). | | 5 | Make traditional rounds or slice dough into cookies and bake about 18 minutes. | | 6 | Never grease the baking sheets." | | 7 | in a food processor or by hand, cream butter and sugar together until light and fluffy. | | 8 | Sieve cornstarch and flour together and gradually beat into creamed mixture. | | 9 | Knead until smooth. | | 10 | Press into 12 x 8 square pan. | | 11 | Smooth top and mark into "fingers". | | 12 | Prick with fork. | | 13 | Bake at 325f for 50 minutes. | | 14 | If shortbread starts to brown, turn down to 300°F. | | 15 | Recut fingers and dredge with fruit sugar while still warm. | | 16 | Cool in pan. |
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