Grandma's Scotch Shortbread Recipe

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Scotch Shortbread & Scotland

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Let me share with you why Scotch Shortbread (yes, Scotch, I know some may call it Scottish), means so much to this mostly-Scottish lass.

My grandmother came here from Scotland when she was 12, and each year during the holidays she made a very simple, but delicious, Scotch Shortbread. It is simply butter, flour and sugar, but in just the right amounts and cooked JUST RIGHT!

After she passed away, I took over the tradition...a Nutritionist making something so rich, with sugar...and white flour, you ask? YES! Just once a year.  I hope you enjoy taking a look at the following things related to Scotch Shortbread...and Scotland!

(Flag image courtesy of Scotland-UK.org)

Beautiful Scotland 

I really enjoyed this...the pictures, the music, a visit to the home of my ancestors without buying airline tickets...and hope you will too!

Scotland

A video of pictures from Scotland.

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1251 views
3 Comments:

curated content from YouTube

Shortbread ~ Book of Recipes 

Shortbread

Amazon Price: (as of 12/05/2009)Buy Now
List Price: $9.95
Used Price: $1.26

My Recipe for Scotch Shortbread 

So Easy and So Good

The following should make you enough 2 x 2 squares to feed...well, I don't know exactly how many, this isn't an exact science for me, but it will make you a lot!

You'll need a couple of greased and lightly floured sheet cake pans. If you prefer using a cookie cutter and making cookies, you can do that too. It's a little more work, but fun.

Ingredients:

4 Cups Sifted All-Purpose Flour
1 Cup Sugar
2 Cups Butter (softened to room temperature)
1/2-1 teaspoon Salt

Instructions:

-Preheat your oven to about 325 F
-Use a mixer at medium speed and cream your butter.
-GRADUALLY add sugar, and beat until fluffy
-Mix the flour and salt, and sift into the butter mixture, blending with your hands as you add
-Take the mixture and press it into your pans. This is a thick mixture, so you will not be pouring it, but "pressing" it into the pan(s), to about 1/2" thick.
-Pinch all around the edge to form a "fluted" rim.
-Prick the surface at even intervals with a fork.
-If you don't use a Shortbread Cutter, use a sharp knife to mark out your squares, don't cut completely through, just enough so they break nicely after baking.

Baking:

Recipes tell you about 50 or so minutes, and remove when firm (but not hard...it "hardens" after it is removed and cooled) but I want you to look for this sign that your shortbread is just right. The fluted edge and a little way in from the fluted edge should be a nice light brown, the rest of it should be a golden color, from just in from the edge to the center. It should be firm, but not brown all over.

Cool in the pan, then cut where marked.

Now you're going to have times when you don't do this perfectly, it will still taste good, it's just "yummier" if it is still a nice golden color after baking.

Tip:

If you use a glass pan, put it in the center of the oven, aluminum, a lower shelf.

happynutritionist.com 

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I've been a Certified Nutritionist for 15+ years and helping people find health with Nutrition for over 20 years. Stop by, you'll get to know me, my family, and a find links to my blogs and things at this site.

Girl Making Scotch Shortbread Cookies 

So Cute!!

Making shortbread

not for the squeamish

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curated content from YouTube

Shortbread Cutter 

This looks like a wonderful tool, I have always used a knife but just from looking at this can see how helpful it would be in cutting your shortbread squares.

Fox Run Craftsmen Shortbread Cutter

Amazon Price: $2.50 (as of 12/05/2009)Buy Now

Usually ships in 1-2 business days

Holiday Shortbread Mold ~ Round 

Sassafras Round Holiday Shortbread Mold

Amazon Price: (as of 12/05/2009)Buy Now

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