Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, best ever scottish shortbread. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Step-by-step, Steph walks you through her Scottish Shortbread recipe, passed down from her dear friend, Helen Bradley. Last week we featured "Melting Moments", the lightest shortbread that I had ever sampled. Scottish Shortbread when well made is a great example of simple perfection.
Best ever Scottish shortbread is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Best ever Scottish shortbread is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook best ever scottish shortbread using 3 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Best ever Scottish shortbread:
- Make ready 12 oz Plain flour
- Prepare 8 oz Slightly salted butter
- Get 4 oz Caster sugar
This classic shortbread recipe shows you just how easy it is to make Scottish shortbread at home. It's no secret I Or better yet, maybe dipping the shortbread in chocolate could accomplish the best of both worlds. Have you ever tried browning the butter for these? Or is that against the law?
Steps to make Best ever Scottish shortbread:
- Line a baking tray with parchment and turn the oven on to gas mark 3 low.
- Add the plain flour and chopped butter to a large mixing bowl.
- Rub the butter into the flour until it resembles fine breadcrumbs.
- Add the caster sugar and carry on rubbing in until thoroughly dispersed in the mixture.
- When the mixture starts to stick together, knead until it forms a nice pliable dough.
- Knead into a square block.
- Shape into a square slab on a chopping board.
- If following my quantities as listed above, cut the slab into four, but if doubling the ingredients enough to make 64 biscuits shape into a rectangle and cut into eight pieces as shown in the picture here.
- Take each piece in turn and roll into a sausage shape.
- Cut with a sharp knife into eight circles.
- Place each biscuit carefully onto the baking tray spaced to allow for spreading during cooking. Prick each biscuit three times with a fork.
- Place on the middle shelf of the oven on a low setting and cook the biscuits for about 35 to 40 minutes. Do not let them get too dark in color, they should be a very pale color when done.
- Take out of the oven and leave to cool down a bit before taking them off the tray as they will be too soft and break.
- Cool them on a wire rack.
- When cooled dip each shortbread biscuit into a bowl of caster sugar and shake off the excess sugar.
- These biscuits store well in a tin.
- Enjoy!
I would let it cool until. Reviews for: Photos of Scottish Shortbread IV. This recipe is so easy, and so amazingly flavorful, I highly doubt you'll bother ever making another recipe again. My quest is over for the best shortbread cookie recipe, Thank You Linda! I will never by the famous shortbread cookies from the.
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