Shortbread-Traditional Scottish Style

My Mom and I 1950 on Highlands tour

As a Scot, shortbread was the first thing I learned to bake. Growing up during the war in Scotland, sugar, butter (and everything else!) was severely rationed and families saved and saved to be able to bake a few treats for Christmas.

Shortbread was always at the top of the list. I have to tell you about one year when the shortbread was a disaster. In those days we didn't have supermarkets where everything was prepackaged as it is today. You went to the store and the grocer weighed out what you wanted, be it sugar, salt, flour, split peas, tea, etc.

Everything came in identical blue bags, neatly folded at the top but, of course, there were no labels. Well, one year my grandmother made the shortbread but when we tasted it.....she had mistaken the salt for the sugar!

As with many ethnic recipes, you will find that every family has its own variation. With shortbread, some families use cornstarch with the flour, others use fine semolina. I have changed our family recipe a little over the years to include rice flour* as I find it adds a delicious "shortness". I hope you will enjoy it.

Preheat oven to 325°

½ lb. unsalted butter at room temperature
¼ cup sugar
2¼ cups flour
¾ cup rice flour

Using a food process or mixer, cream the butter and sugar well.  Add the flour and process or mix until a dough forms.

Knead by hand to form a ball.  Divide in thirds and pat into  three 7inch tart pans.  Crimp the edges as demonstrated and prick with a fork.  Bake at  for 20 to 25 minutes or just until shortbread starts to color.  Remove from oven, sprinkle lightly with sugar and cut into wedges.

PLEASE WATCH THE VIDEO:

Shortbread Cookies-A Scottish Favorite

As a Scot, shortbread was the first thing I learned to bake. Growing up during the war in Scotland, sugar, butter (and everything else!) was severely rationed and families saved and saved to be able to bake a few treats for Christmas.
Shortbread was always at the top of the list. I have to tell you about one year when the shortbread was a disaster. In those days we didn't have supermarkets where everything was prepackaged as it is today. You went to the store and the grocer weighed out what you wanted, be it sugar, salt, flour, split peas, tea, etc.

Mother-Ruth (TOP)-Me-Gran

Everything came in identical blue bags, neatly folded at the top but, of course, there were no labels. Well, one year my grandmother made the shortbread but when we tasted it.....she had mistaken the salt for the sugar!


As with many ethnic recipes, you will find that every family has its own variation. With shortbread, some families use cornstarch with the flour, others use fine cornflour. I have changed our family recipe a little over the years to include rice flour as I find it adds a delicious "shortness". I hope you will enjoy it.


Chocolate Dipped Orange Shortbread Cookies                                       



Ingredients:


1/2 cup sugar
2 tablespoons finely grated orange peel
1/2 lb. butter (two sticks)
pinch salt
1 1/2 cups all-purpose flour
1/2 cup rice flour
4 oz. bittersweet chocolate, chopped

1. Combine sugar and orange peel in food processor and pulse several times to blend. Add salt and pulse. Add butter and process until creamy and light. 
2. Add plain flour and process until combined. 
3. Add rice flour and process until a ball forms. There will probably be some dough that is still loose. 
4. Turn out onto a clean surface and knead with your hands until dough forms a smooth ball. Divide dough in two and form each half into a roll about 1 1/2 inches in diameter. Place on waxed paper and use a cookie sheet to help "tighten" the roll. 
5. Refrigerate until firm - 1 - 2 hours. I save the tubes from paper towels, waxed paper, etc. and place the rolls in there to chill since it keeps them round. 
6. Preheat the oven to 325 degrees and line two or three cookie sheets with parchment paper. 
7. Slice the cookies a generous 1/4 inch thick and place on the prepared cookie sheets. Bake for 20 minutes or until just beginning to take on some color. 
8. Cool on the sheets for a minute or two then place on cooling racks to cool completely. 
9. Meanwhile, melt the chopped chocolate and when the cookies are cooled, dip them half way in the chocolate and place on waxed paper to set.

Enjoy!

WATCH THE VIDEO DEMONSTRATION