Directions: |
Directions:Using a small hand mixer, cream the butter and icing sugar until you have a mix with a pale white color. When you think it’s combined, take a pinch of it in between your finger and thumb to see if the sugar and durum wheat have broken down into the butter.
Working with your hands, gradually add the flour into the mixture. Stop adding flour if you have a soft, pliable dough. If you don’t use all the flour that is ok. You will know when it is done when the dough does not stick to your hands. Take the shortbread out of the bowl and place onto a wooden board. Knead it for a few minutes until workable and pliable.
Form into cookie shapes on a cookie tray, or roll out to a 3/4″ thickness and cut into shapes.
Bake at 325 F for 15 - 20 mins, rotating the pan 180 degrees half way through.
Cool on a rack, then store in an airtight tin.
“Be patient. It takes time to get the dough to the right consistency. You can test the shortbread by grabbing a piece, then opening your hand to let it fall. If it slips right off your hand you have a first-class dough.”
“Work at room temperature. If it’s too cold, the butter will be too hard, and you’ll need to knead it more. If it’s too hot, the butter will melt.”
“Shortbread likes wood more than granite or steel. Every baker in Scotland works on a board; it’s warm and conducive to cooking."
“Always use butter, not other oils or sprays to grease the tin. Butter is a beautiful food: it has no chemicals in it.”
“Rotate the pan half way through baking to get a uniform, pale golden colour.”
Mary Macleod’s Top Tips for Perfect Shortbread www.readersdigest.ca/food/blog/2010/11/12/how-to-make-shortbread/ |
This recipe for Scottish Shortbread is from