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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Nana’s shortbread Recipe

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This recipe for Nana’s shortbread is from The Andrews Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Nana's Scottish Shortbread
1 lb. butter (no oleo)

3 1/2 cuisine all purpose flour
1cup fine sugar
Directions:
Directions:
Cream butter and sugar. Then add 3 and 1/2 cups flour, 1/2 cup at a time.
Mix well and knead thoroughly. Add more flour if needed. The more you knead, the tastier the shortbread will be.
Pat the dough into a round, square, or oblong pan (don't roll it or grease the pan; the dough is rich enough). Prick with a fork all the through, top to bottom, in a design if you can.
If you like thicker shortbread, use an 8 x 8--just watch that the bottom doesn't brown. If you like it a little thinner, an 11 x 7.5 x 1.5 (deep) is ideal.
Bake in 300 degree (very slow) oven for 45-60 minutes. Don't let shortbread get brown on top.
Personal Notes:
Personal Notes:
And of course, no post about Scottish food would be complete without invoking Rabbie Burns' famous blessing:
Some hae meat
by Robert Burns

.
Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat and we can eat,
And sae the Lord be Thanit.

 

 

 

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