Scottish Shortbread
is famous in many parts
of the world and
although it is
traditionally eaten at
Christmas, it is enjoyed
the year round..
This is sweet biscuit-type
recipe.
Ingredients:
4 ounces of flour
2 ounces of rice flour or ground rice
4 ounces of caster sugar
4 ounces of butter
some extra caster sugar for sprinkling.
Directions:
Sift the flour and rice flour or
ground rice together.
Add the sugar and rub in the
butter.
Lightly knead the dough on
a floured board until smooth.
Press the dough into a floured
mould or into a greased and
lined baking tin.
Prick the dough with a fork and
bake at 375 F for about
25 minutes or until it is
beginning to turn brown.
Remove from the oven and
cut the shortbread into
fingers but leave it in
the tin or mould to cool.
Sprinkle with caster
sugar to serve.
Shortbread Recipes
For many, no Christmas
Season's baking efforts
would be right without
at least one variety of
this old-time standard.
Recipe 1
Ingredients:
2 cups of salted butter (no substitutes)
1 cup of fruit sugar
1 cup of rice flour
3 cups of all-purpose flour
Directions:
Preheat oven to 350 F.
Cream together butter and sugar.
Mix in rice flour until well
blended.
Add all-purpose flour.
Remove the dough from
bowl.
Knead it for 5 minutes.
Roll the dough out and place
in a greased and floured
9 by 13 inch pan.
Prick the top with a fork.
Bake 35 minutes or until
golden brown and a knife
inserted in the middle
comes out clean.
Cut into bars and allow
to cool in the pan.
This recipe makes 2 dozen.
Recipe 2
Ingredients:
1 cup of butter (8 ounces)
2 & 1-half cups of flour (8 ounces)
1-half of a cup granulated sugar
1 Tablespoon almond essence
Directions:
Cream the butter until soft.
Add sugar gradually; add
almond essence and then
stir in sifted flour.
Knead with hands until dough
is well blended.
Divide into halves and press
into two buttered baking
trays.
The dough should be one-half
of an inch in thickness.
Score with a knife into
finger-sized portions for
easy cutting later.
Bake in oven at 350 to 400 F,
for about 25 minutes or
until golden brown.
Don't over-bake!
Cut while warm, then place
on racks to cool.
Recipe 3
Equipment:
A medium mixing bowl
Vegetable pan spray
14 by 20 inch aluminum cookie sheet
Bell, holly, Christmas tree and candy-cane cookie cutters
Ingredients:
1 cup of butter
2-thirds of a cup of confectioners sugar
2 teaspoons of vanilla
1-eighth of a teaspoon of salt
2 & 1-quarter cups of flour
Directions:
Preheat oven to 350 F.
In a medium mixing bowl cream
butter, sugar, vanilla and
salt.
Add 2 cups of flour and mix
until dough is smooth.
If the dough feels sticky
add additional 1-quarter
cup flour as needed.
The dough should be soft but
not sticky.
Roll into 1 & 1-quarter inch
balls and place onto
ungreased cookie sheet.
Spray cookie cutter with
vegetable pan spray..
Dip the cutter in flour; shake
off excess (repeat flour
as needed).
Gently but firmly press dough
with desired cookie cutters.
Bake 10 to 12 minutes, or
until golden brown.
Cool 5 minutes on sheet,
cool completely on wire
rack.
This recipe makes 2 or
3 dozen.
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