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Traditional Scottish Shortbread Recipe Perfectly crumbly, irresistibly buttery and wonderfully delicious, Scottish Shortbread has been a year-round favorite treat for centuries! This traditional shortbread is perfect with a cup of tea on a rainy day or sliced as Christmas gifts. Remove the shortbread from the oven and sprinkle over some caster sugar.
To get started with this particular recipe, we have to prepare a few components. You can cook traditional shortbread using 4 ingredients and 5 steps. Here is how you cook it.
Composition needed to serve Traditional Shortbread:
- 25 p grams of butter, softened
- 1/2 (1 cup) icing sugar, sifted
- 1 2/3 cups plain flour
- 1/4 cup rice flour
This must be your lucky day! This traditional shortbread cookie recipe can be used to make melt-in-your-mouth varieties like eggnog, lemon-epresso, curry-coconut and cranberry-orange. Tim Ford of Little Barwick House in Somerset shares his shortbread recipe from the hotel's 'welcome to Little Barwick afternoon tea'. To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar.
Instructions to serve Traditional Shortbread:
- Beat butter and icing sugadin a bowl with an electric mixer until light and fluffg. Sift in flours, combine well with a wooden spoon.
- Press dough inti a ball. Knead lightly untik smooth. Pat dough into a 23 cn round, about 1 cm thick, on greased baking tray.
- Score into fingers or wedges. Pierce with fork. Bake at 140°c for 35-40 minites or until set and browned.
- Cool on trays for 2-3 minutes. Transfer to a wire rack. When almost cool. Cut througg line into pieces (try using a bread knife in a sawing motion for neat pieces). Cool shortbread completely. Store in an airthight container.
- Note: dough can be rolled out and cut into small rounds or bars, cut with scone or biscuit cutters or pressed into wooden shortbread or butter moulds, as desired. Reduce baking times is cooking smaller pieces.
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