does anyone have a traditional scottish shortbread recipe please?

Question

thanks :)

Answer 1

1 cup corn flour, 2 cups wheat flour, 1 cup icing sugar, 1 lb butter.

Sift the dry ingredients together in a large bowl, then cut in the butter 1/8 cup at a time until you get a nice crumbly dough. You may not need all of the butter.

Flatten the dough into a backing pan, using a fork to make indents in the dough where you'd want the cookies to be cut. The dough should be no more than 1/2 inch deep. Bake until golden in a 400 degree oven.

You can cool and serve in the pan or take it out of the pan to cool.

Answer 2

Home-made Scottish Butter Shortbread

This is the real thing – it can't be made in a factory. Using the fine semolina gives the shortbread a wonderful crunchy texture, and the flavour is extremely buttery.

Makes 12 wedges

Ingredients
6 oz (175 g) butter (must be room temperature)
3 oz (75 g) golden caster sugar, plus extra for dusting
6 oz (175 g) plain flour, sifted
3 oz (75 g) fine semolina
Pre-heat the oven to gas mark 2, 300°F (150°C).

You will also need an 8 in (20 cm) diameter fluted flan tin, 1¼ in (3 cm) deep with a loose base.

First of all, beat the butter in a bowl with a wooden spoon to soften it, then beat in the sugar, followed by the sifted flour and semolina. Work the ingredients together with the spoon, pressing them to the side of the bowl, then finish off with your hands until you have a smooth mixture that doesn't leave any bits in the bowl.

Next transfer the dough to a flat, lightly floured surface, and roll it out lightly to a round (giving it quarter turns as you roll) about the same diameter as the tin, then transfer the round to the tin. Now lightly press the mixture evenly into the tin right up to the fluted edges (to make sure that it is even you can give it a final roll with a small glass tumbler). Finally, you must prick the shortbread all over with a fork – or it will rise up in the centre while it's baking.

Bake the shortbread for 60-70 minutes on the centre shelf of the oven – it should have turned pale gold and feel firm in the centre. Then remove it from the oven and, using a palette knife, mark out the surface into 12 wedges. Leave it to cool in the tin, then, when it's cold, cut it into wedges. Dredge with the golden caster sugar and store in an airtight polythene box or tin.

Answer 3

Try the following

Home-made Scottish Butter Shortbread

6 oz (175 g) butter (must be room temperature)
3 oz (75 g) golden caster sugar, plus extra for dusting
6 oz (175 g) plain flour, sifted
3 oz (75 g) fine semolina
Pre-heat the oven to gas mark 2, 300°F (150°C).

You will also need an 8 in (20 cm) diameter fluted flan tin, 1¼ in (3 cm) deep with a loose base.

First of all, beat the butter in a bowl with a wooden spoon to soften it, then beat in the sugar, followed by the sifted flour and semolina. Work the ingredients together with the spoon, pressing them to the side of the bowl, then finish off with your hands until you have a smooth mixture that doesn't leave any bits in the bowl.

Next transfer the dough to a flat, lightly floured surface, and roll it out lightly to a round (giving it quarter turns as you roll) about the same diameter as the tin, then transfer the round to the tin. Now lightly press the mixture evenly into the tin right up to the fluted edges (to make sure that it is even you can give it a final roll with a small glass tumbler). Finally, you must prick the shortbread all over with a fork – or it will rise up in the centre while it's baking.

Bake the shortbread for 60-70 minutes on the centre shelf of the oven – it should have turned pale gold and feel firm in the centre. Then remove it from the oven and, using a palette knife, mark out the surface into 12 wedges. Leave it to cool in the tin, then, when it's cold, cut it into wedges. Dredge with the golden caster sugar and store in an airtight polythene box or tin.

Answer 4

Traditional Scottish Recipes-Caramel Shortbread

Ingredients (Biscuit Base):
8oz (200g or two US cups) plain flour
6oz (150g or 1½ US sticks) margarine
30z (75g or half US cup) caster (fine white) sugar
Ingredients (Filling):
2oz (25g or ½ US stick) margarine
2oz (25g or between a ¼ and a ½ US cup) soft brown sugar
A large tin of condensed milk

Ingredients (Topping):
8oz (200g or one US cup) light brown chocolate

Method:
Rub the margarine and flour together in a bowl until you have a mix which is similar to breadcrumbs. Stir in the sugar. Spread the mixture evenly into a 9" (23cm) square tin which has been lined with baking parchment. Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown. Allow the base to cool.
Heat the filling ingredients together in a pot, making sure that you stir it constantly (otherwise it will stick!) until it begins to simmer. Continue stitting until it thickens (which it should do in a few minutes). Spread the filling evenly over the base and again allow to cool.
Melt the chocolate so that you can spread it over the filling.
When it has cooled and you are ready to eat it, cut up into squares or rectangles with a sharp knife.

Answer 5

Forget all the rest this is the best:-
12oz flour
8oz butter
6oz icing sugar
Cream butter and sugar together and knead in flour. Roll out thinly to a large round. Cut out a round from the centre. divide the remaining circle into petticoat tails[flat cones] Bake for 30-40 minutes at 325degrees F. Dust with caster sugar when cooked. Enjoy!

Answer 6

** Firstly DO NOT USE CORN FLOUR! **
For a traditional mix do not use corn flour for gawds sake! Use plain wheat flour. D'oh.

INGREDIENTS:
1 cup butter
1 cup granulated sugar
3 cups plain flour

PREPARATION:
Thoroughly cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on surface. Place dough in a lightly greased baking tin and spread until about ½" thick.

Prick mixture with fork where break lines are to be. Bake at 275°c for about 45 to 55 minutes, or until lightly browned.

Answer 7

mrs tog has the right idea. this is the recipe i use, and its always just perfect. i love that book mrs tog! has loads of great recipes for traditional stuff without any of the extras that newer cookbooks always insist on putting in!

Answer 8

It's easier and cheaper to buy it already done.