Tuesday, April 6, 2010
Tasty Tuesday Scottish Shortbread!
A friend of mine brought back this shortbread mold for me when she visited Scotland many, many years ago. The recipe that was attached to it is long gone, but here's the recipe I have used since then. It's a variation of the recipe in the King Arthur Flour Cookbook. It's very simple and very good!
2 sticks of butter at room temperature
1/2 tsp salt
1/2 cup sugar
3 cups flour
Preheat the oven to 325 degrees. Cream together the butter and sugar in a food processor and then add the flour and salt and process it until well mixed. The dough will be dry and crumbly. Spray the mold with a little cooking oil and then dust it with sugar to keep the dough from sticking. Press portions of the dough into the mold and then turn onto a greased cookie sheet. If you don't have a mold, you can use a small pan to press the dough into. Make it about 1/2 inch thick. Bake the shortbreads until they're firm and just beginning to turn golden brown--about 30 minutes or so. This recipe will fill up my mold four times, but it's pretty easy to cut the recipe in half if you want. You can cut it into squares, but I prefer to break it into pieces since it tends to crack anyway.