Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Burrebrede contributed by, Michael from the Seven Hills School in Cincinnati, Ohio, USA




1/2 cup of superfine sugar
2 teaspoons of ground cinnamon
1/2 teaspoon of ground cardamon
1/2 teaspoon of ginger
3/4 teaspoon of ground allspice
1/2 teaspoon of salt
3 cups of unbleached all-purpose flour
1 cup of butter,soft


1.Preheat the oven to 350˚ F (175˚ C)
2.In a medium bowl ,stir together the sugar, cinnamon, cardamon, ginger, allspice and salt. Divide into two equal parts, and set one aside.  Add the flour and butter to the other half,and stir until blended.It should be slightly grainy.
3.Press dough evenly into an 8 inch square pan. Cut into 1×2 inch pieces using a knife and prick with the tines of a fork. This will keep the shortbread from warping while baking.Sprinkle the reserved sugar and spice  liberally over the top brushing into all of the cuts and holes.
4.Bake for 25 to 30 minutes in the preheated oven,or until firm and golden at the edges.Do not brown. Cool completely in the pan,and break into pieces along lines to serve.

posted by SSnyder in Recipes,Scottish Recipes and have No Comments

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