The Recipe Bin: Scottish - Desserts & Candies



    Traditional Scottish Shortbread
     
     
    1 lb Sweet Butter
    1 cup Powdered Sugar
    4 cups Flour
     
     
      • Cream butter, add sugar gradually.
      • Blend with, but don't overwork it or let butter become oily.
      • Gradually work in flour.
      • Turn out onto lightly floured board to pat out.
      • (use part confectioner's sugar and part flour on board)
         
      • NEXT STEP MAY BE CUT EITHER WAY.
         
      • Roll ¼ to ½ inch thick.
      • Cut into small (1½ in) rounds.
      • Prick twice, then chill.
      • Bake at 300°F for 20 - 25 min, or until barely golden brown.
         
      • OR
         
      • Roll ¾ inch thick - pinch edges, prick all over with a fork.
      • Bake 375°F for 5 min, then reduce heat to 300°F and bake 45 - 60 min, or until lightly golden brown.
     

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