Shortbread

dinx1972

I realise that this a HUGE ask, but I wondered if anyone on the old style board has an authentic Scottish shortbread recipe (that is tried and tested) that they would be willing to share with me (by pm if not on open forum).

My gran was a formidable Scottish woman and made the most awesome shortbread, but when she died some 20 odd years ago the recipe went with her as she never wrote it down, always did it from memory.

I have tried in vain to replicate that taste myself and know someone out there has her recipe :rotfl:.

A lesson for us all really to document the things we cook that family love.

janb5

will pm you with recipe later. Very good shortbread recipe!

Twiglet21

Just go on google and type in good old Scottish Short bread recipe

janb5

That doesn't necessarily give you a tried and tested recipe unfortunately!

sweetilemon

I use the 1,2,3 method. Whatever the sugar is, double weight for butter and triple for flour. Eg. 25g sugar, 50g butter, 75g flour. Then roll out and cut to shape, bake until about to turn golden, sprinkle with caster sugar.

janb5

Hiya,

Here`s the shortbread one. Always reliable and gets a lot of positive comments so bask in glory!

It comes from John Tovey`s" Afternoon teas" - an old Sainsbury`s book.

8 oz unsalted butter softened ( I use salted too!)
4 oz caster sugar
8 oz plain flour
4 oz semolina
pinch of salt
Vanilla sugar.

Cream the butter and sugar together in large bowl. Add the other ingredients to the bowl and mix well to form a biscuit dough.( Use your hand as the heat from them helps to combine the dough)

Spread the dough in a 8" x 10" baking tin/roasting tin(swiss roll tin and chill in frig for about 30 mins.

Preheat oven to Gas 2/150C/300F. !!!!! the shortbread with fork then bake for about 50 mins or until lightly browned. Remove from tin and leave to cool slightly in tin( I leave for a few hours)

Sprinkle with vanilla sugar while still warm and score the top with lines before cutting when cold.

Jan x

JIL

Here's what I do. In a bowl cream sugar with butter using an electric whisk.
Then add the flour. Use the electric mixer and it will turn into something like breadcrumbs. Don't over mix it as soon as its looking like breadcrumbs stop.
At this stage gently bring it together. Then put it into a lined tin and make some patterns on it. Alternatively put it in clingfilm and make it into a sausage shape and cool in the fridge. Cut rounds and lay these on a baking sheet.
I use the 321 ingredients. Sometimes I roll the sausage in brown sugar before cutting and baking. Sometimes I add vanilla essence or a bit of spice. Bake at 190 / gas mark 5 for about 20 mins they need to be a light golden brown.

ciderwithrosie_2

I've adapted a recipe from Delia, I've always had compliments ...


10 oz plain flour
1 oz cornflour
1 oz ground rice/semolina
4 oz caster sugar (plus a bit extra for the top when cooked)
1 pack salted butter (250g) softened
pinch of salt (optional)
half tsp vanilla extract or a few drop of vanilla essence


it's still following the basic 3,2,1 ratio. The main problem I have is distributing the vanilla throughout. I work the softened butter into the dry ingredients until I get crumbs (trying to mix in the vanilla evenly along the way!).


Then I just tip all the crumb mixture into a large flat baking tray (mine's about A3 size) and flatten it out level(ish) and to the corners with my hands. I think you can overwork the dough rolling it out etc. Bake at 160c for 30-40 mins, you want it evenly light golden. so you may need to turn the tray round half way through - my oven cooks more on one side than the other.


Score into fingers/squares/triangles whilst still in the tin and warm and sprinkle with some more caster sugar. Leave to go cold, as it will crisp up and lever out with a palette knife.