posted by bme 10-31-101 10:19 PM
Balmoral Shortbread
375 g plain flour 12oz
250 g butter 8 oz
125 g sugar 4 oz
salt
Preheat oven to 180c.
Sift flour onto a board. Put sugar in a separate pile on the board, and work in butter. Gradually knead in flour: you should end up with a firm dough. Flour the board and roll to a thickness of 3mm to 5mm. Cut into circles [rounds not cookies] and prick with a fork. Bake on a greased tray for 30 minutes.
Shortbread
6 oz plain flour
1 oz cornstarch
4 oz soft butter
2 oz granulated sugar
Mix by hand. Flour on your work bench. Roll dough about 1/4" thick onto an oiled baking tray. Shape into a round and flute the edge. Sprinkle a small amount of granulated sugar on the top of the shortbread before baking. Bake for 25 minutes in a preheated oven at 325 degrees.
Elaine’s Shortbread
1 1/2 cups all-purpose flour
1/2 cup white rice flour (or more all-purpose)
1 cup softened butter
9 tablespoon sugar
Beat butter with the sugar by hand. Gradually add flour[s]. Spread in a shallow baking tray. Bake in a 275F oven until pale golden, 55 to 65 minutes. Place on racks and let cool for 10 minutes. Sprinkle lightly with sugar, then cut into 24 bars. Let cool completely.
Brathwick Shortbread
16 oz plain flour
8 oz softened butter
4 oz caster sugar
Mix the ingredients together by hand. Divide the ball of dough into three, and either press each third into a shortbread mould or roll each out to a round about 7 in. across. Place each molded or rolled out round on to a baking sheet and bake in the center of a preheated oven, 325°F for 25-30 minutes or until lightly browned. Whilst warm cut into eight pieces.
Shetland Shortbread
8 oz Plain flour
2 oz Self raising flour
3 oz Cornflour (cornstarch)
3 oz Castor sugar *
8 oz Butter**
Melt butter. Mix dry ingredients. Add and knead all together. Pat or roll into baking sheet (to about 1/2" deep). Prick over with fork. Sprinkle with sugar. Bake at 350F/160C/Gas Mark 4 on bottom shelf of oven until a pale beige colour (15-25 minutes). Cut when taken from oven.
Cook’s Notes: * originally granulated
** originally - half butter half margarine mix can be used.
Traditional Scottish Shortbread
1 Lb Sweet Butter
1 C Powdered Sugar
4 C 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)
Roll 1/4 to 1/2 inch thick. cut into small (1 1/2 in) rounds. Prick twice, then chill. Bake at 300 deg. for 20 - 25 min, or until barely golden brown.
OR
Roll 3/4 inch thick - pinch edges, prick all over with a fork. Bake 375 for 5 minutes, then reduce heat to 300 deg and bake 45 - 60 minutes, or until lightly golden brown.
Scotch Shortbread
2 1/2 cups All-purpose flour
1 cup Butter
3/4 cup Powdered Sugar
1/2 teaspoon Almond extract
1/4 teaspoon Salt
Beat butter until soft. Add sugar and almond extract and beat until smooth. Add flour and salt, and mix well. Press dough evenly in 11 x 7 x 2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in 375-degree oven 25 minutes. Cut along markings while hot. Cool in pan.
Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter
Electronic format by Karen Mintzias
Country Women’s Scottish Shortbread
1 pound butter -- softened
1 cup packed brown sugar
4 cups all-purpose flour -4 1/2 cups
In a mixing bowl, cream the butter and brown sugar. Add 3-3/4 cups flour; mix well. Sprinkle a board with some of the remaining four. Knead for 5 minutes, adding enough remaining flour to make a soft, non-sticky dough. Roll to 1/2" thickness. Cut into 3"x1" strips. Place 1" apart on ungreased baking sheets. Prick with a fork. Bake at 325 degrees for 20-25 minutes or until cookies are lightly browned. Yield about 4 dozen
COUNTRY WOMAN MAGAZINE - JULY/AUGUST
Butterscotch Biscuits (Scottish)
12 oz self raising flour
4 oz Margarine
1/2 ts Salt
1 Egg, beaten
8 oz Brown sugar
1 t Vanilla essence
Set oven to 350F or Mark 4. Grease a baking sheet.
Melt the sugar, margarine and vanilla essence together in a saucepan very gently over a low heat. Remove from the heat. When the mixture has cooled add the beaten egg and mix together. Sift the flour and salt into a bowl. Make a well in the centre and pour in the cooled egg/fat/sugar mixture. Knead into a stiff dough. This will be fairly dry, but it needs no extra moisture.
Roll out the dough on a floured surface into 1/2 inch thickness and cut out the biscuits with a 2 inch biscuit cutter. Place on the baking sheet with sufficient space to allow them to spread. Bake for 20 minutes until light golden in colour.
From the booklet Scottish Teatime Recipes Typed By Ray Watson