A couple of days ago, I wrote a post on Scottish shortbread, some of which is in this gift tin. Judith, at Lavender Cottage, asked if I was going to share the recipe. Now, there is someone who knows how to bake!
As I mentioned on Thursday, "Years ago, a friend (of Ukrainian heritage) gave me a recipe for Scottish shortbread. A Scottish woman she knew had given her the recipe 25 years previously."
For Judith, and anyone else who likes shortbread, here we go!
Shortbread Cookies (Scottish Recipe)
1 cup fruit sugar (superfine, not icing sugar)
4 cups flour (all purpose)
3/4 cup rice flour
1 lb butter, softened
Blend sugar into butter.
Add rice flour and mix.
Gradually add all purpose flour.
Dough will be very stiff and crumbly. (I use the dough hooks on my hand mixer when the dough starts to get stiff, much easier than a wooden spoon I used years ago!)
Pat dough into a jelly roll pan. (My pan is a cookie sheet about 12 by 18 inches or 29 by 44 cm.)
Use rolling pin to flatten.
Cut dough in pan to make "fingers" and use a fork to prick each "finger" a few times.
(Oops. Mine look closer to squares than fingers. See my earlier post for photos.)
Bake at 300 degrees Fahrenheit (150 Celsius) for approximately 45-60 minutes. (It was closer to 45 in my oven.)
When removed from oven, cut along the same lines again.
Allow to cool slightly in pan.
Then, remove and cool on wire rack.
(How you cut them will determine how many the recipe yields. I ended up with 5 dozen little cookies.)
I'd love to hear back if you give them a whirl!
A sampling of the shortbread is packed up and heading out with me later today. A few of my "traveling buddies" are getting together to have dinner and share pictures of our November trip. Some of you have read my travel posts and I'm very appreciative! There will be one or two more coming soon, featuring: Toulon, France; Cartagena, Spain; and Barcelona, Spain.
Have a fabulous weekend!