SCOTTISH SHORTBREAD - Mary Ann Robinson Dale's recipe Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 sticks of margarine, room temperature
2 sticks butter, room temperature
1½ c sugar
3 c flour (unsifted)
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Directions: |
Directions:Preheat the oven to 300º
Put the margarine and butter together in a bowl along with 1½ cups sugar and 3 cups flour. Mix well with a wooden spoon.
Put in a 13x9x2 inch baking pan.
Pat it in with a spatula and then prick with a fork every inch.
Bake about 1 hour (check at 50 minutes) until golden brown. Each oven is different.
Take the pan out of the oven but don't remove the shortbread from the pan, this is IMPORTANT.
Cut into small squares while still warm. |
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Personal
Notes: |
Personal
Notes: Shortbread typically crumbles so that's probably why you leave it in the pan and cut the squares there and then let it cool.
This recipe came from Mom's friend, Billie Guillott. It was Billie's mother's recipe. Billie took mom, a new immigrant under her wing in New Orleans back in the mid 1940s. It was such a different world than Mom was used to. She left Northern Ireland where even in the summers you may need a sweater to live in the hot and humid weather of South Louisiana. I am sure the New Orleans accent took a bit getting used to. The foods were different. Much of what she tried to eat was spicy. Her stomach just couldn't handle the spicy foods. The Guillott family helped in so many ways, but friendship to mom was probably the most important. Billie's mother Mary Ann Dale (also an immigrant who had come over in 1905), was from Edinburgh, Scotland. This is Mary Ann Robinson Dale's recipe (I can imagine Mom all excited about getting it, a wee taste of home).
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