posted by Becky 07-18-103 8:55 PM
1 c. flour
4 oz. butter or 1/2 butter and 1/2 margarine
1/4 c. sugar
1/2 c. cornstarch
Sift cornstarch and flour together.
Cream butter until soft. Add sugar and beat until mixture is light and creamy. Work flour in 1 tablespoon at a time.
Lift shortbread to large baking tray. Roll out to an 8-inch circle (with hands). Pinch edges and prick shortbread with fork.
Cut into 12 sections with back of knife. Sprinkle with sugar. Chill in fridge for 15 minutes.
Bake in 325 degrees oven for 35 minutes or until golden brown. Cool.
1 lb. soft butter
1 c. icing sugar, sifted
2 c. cake flour, sifted with 2
c. all-purpose flour
Place butter in bowl. Mash it around with your hand or a wooden spoon until it is very soft and creamy. Then add sifted sugar, a little at a time, until all used up. Now add the sifted-together flours until all used up. Work together thoroughly with hands. Gather up into large mound.
Line a jellyroll pan, 15 1/4 x 10 1/4 x 3/4 inch with waxed paper. Place the shortbread, by handfuls, into the jellyroll pan. Work it together with hands until all filled and smooth. Pat down with palm of hand to make even. Roll gently over top with rolling pin. Then score into diamond shapes. Prick with fork on every diamond and around edges.
Put in 325 degrees oven in center for about 30 minutes, or until golden yellow color. Take out of oven. Cut into shortbread. Let cool before removing from pan. Must be cut while hot or will break. You may substitute brown sugar for the icing sugar.
Basic Scottish Shortbread
1 c. unsalted butter, room temperature (can use salted)
3/4 c. sugar
1 1/2 c. flour
1/2 c. cornstarch
1/4 tsp. salt
1 tsp. vanilla (optional)
Prepare an 8 or 9-inch pie plate or pan. Preheat to 325 degrees.
Cream the butter with sugar until fluffy, add vanilla. Sift in flour with cornstarch and salt and add to butter mixture. Beat until well mixed taking care not to overwork dough.
Flour hands lightly and pat dough into pan. Prick dough all over with fork. With knife divide dough into 8 wedges, without cutting all the way through to the bottom of the pan.
Score outside edge of dough.
Bake 40 to 45 minutes until pale golden brown. Cool Shortbread in pan 20 minutes, turn Shortbread out onto a rack to complete cooling, cut into wedges to serve.
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