Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Scottish Shortbread contributed by, Katherine from the Seven Hills School in Cincinnati, Ohio, USA

Scottish Shortbread
from Scotland



10 tablespoons (1 1/4 sticks) unsalted butter, softened
1/4 cup powdered sugar
1 1/2 tablespoons sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 to 2 teaspoons sugar ( to sprinkle on top if wanted )

Preheat the oven to 300ºF. Have ready an 8 x 8-inch baking pan or a rectangular shortbread mold. Beat butter, sugar, powdered sugar, and salt at a medium speed until very fluffy and well blended. Gradually sift over the top while stirring flour. Lightly knead until well blended and smooth. If the dough is too dry to hold it together, sprinkle a few drops of water over it, adding only enough to hold particles together and being careful not to over-moisten it. Firmly press the the dough into the pan or mold to form a smooth, even layer. If baking in a pan, pierce the dough deeply with a fork all over in a decorative pattern. Bake just slightly darker at the edges, 45 to 50 minutes. Remove the pan to a rack and let cool until barely warm. Cut almost through the dough to form bars.  If desired, sprinkle with sugar. Let stand until completely cool. Gently retrace the cuts and separate into bars.

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

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