Grandma's Scotch Shortbread & Scotland
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Grandma's Scotch Shortbread & Scotland
What a great way to celebrate Squidoo's milestone of reaching 50,000 Squidoos by having us make a "squid" that will benefit a charity, and at this update in June '07 it's more than doubled..and this July '08 update, Squidoo is just going through the roof!
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 & Girl Making Shortbread
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Scotland and Shortbread Goodies
Nordic Ware Cast Aluminum 9-by-9-Inch English Shortbread Pan
With this divided pan, your shortbread will turn o more...0 points
Thistle Shortbread Pan
Strolling in the Scottish Highlands, ones senses m more...0 points
Scones, Shortbread, and more by Pearl Dexter
A few of the recipes are from Pearl's personal col more...0 points
My Recipe for Scotch Shortbread
SOOOOO Simple, SOOOOOO Good!
You need:
4 Cups Sifted All-Purpose Flour
1 Cup Sugar
2 Cups Butter (softened to room temperature)
1/2-1 teaspoon Salt
-You'll want to 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 as you add with your hands.
-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.
-With a sharp knife, 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.
MY GUESTBOOK
Please take a moment to say hello!
I'm just adding this 2/1/07, don't know what took me so long, but it would be great to hear from you!
watkins-lady wrote...
I really must try this next year for the holidays, less fuss than making rolled cookies. I agree a little butter and is ok as a treat once in awhile.
WorldTravelers916
shortbread is my favorite, we always have it for thanksgiving!
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myyeastinfectioncure wrote...
mmm shortbread to begin with is great but with scotch mmmmmm!
CrossCountry wrote...
Mmmm. Scotch shortbread ~ my sister loves to bake. Hope you don't mind if I send her the recipe [so she can make me some cookies].
Linda Hall
Cross Country Bookkeeping Service
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