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Melissa Dallas

For Cyn: Scottish Shortbread

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Joined: Jan 8, 2006

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Posted to Thread #14724 at 12:57 am on May 8, 2009

From Mary Orr, St. Andrews, Scotland

1 lb butter, softened (not oiled)
6 oz sugar
14 1/2 ozs flour
2 1/2 ozs rice flour or cornstarch

Mix sugar into butter, then sift in dry ingredients & mix. Spread in tray. I use a jelly roll pan. The dough doesn't end up covering quite the whole pan surface. I just quit when I get most of it to a thickness that looks about right. It is pretty sticky. I start with a spatula and then sprinkle sugar over top of dough, top with a sheet of plastic wrap then use my hands to finish spreading it out. Prick all over with a fork. Bake at 300 for 30 minutes, then reduce heat to 275 and cook another thirty minutes or until firm. Cut while hot-a pizza wheel works great. Put on wire rack to cool. I wait a few minutes for it to cool a bit before transferring. It is very sandy and fragile. I've been making this for years. One of my uncles who was in the service begs me to make this for him and says it is just like what he ate in Europe.


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