Scottish Shortbread Recipe Mary Berry

Traditional Scottish Shortbread The Daring Gourmet

WebMar 10, 2019 · Preheat the oven to 350 degrees F. Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and …

Rating: 5/5(178)
1. Preheat the oven to 350 degrees F. Butter a 8x8 or 9x9 inch square baking pan. You can also use a round cake can and cut the shortbread into triangles.
2. Place the caster sugar, flour, salt and butter in a food processor and pulse until it's combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers. If it's too dry and crumbly it needs to be pulsed a bit longer. (If using any add-ins, stir them in at this point.)Pour the mixture into the greased baking pan. Use your fingers and hands to firmly press down the mixture. Note: If the mixture is too dry to work with, including pricking with a fork (see below), then it was not pulsed long enough in the food processor. Optional: Prick the shortbread with the tines of a fork, creating rows. Some people also like run a knife between each row of fork tines to make cutting the shortbread easier after it's baked. You can also prick the shortbread with a fork immediately after it is done baking while it is still warm; the holes will be more pronounced this way as they have a tendency to close during baking.
3. Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve.Store the shortbread in an airtight container for up to several weeks. Its flavor and texture improves over time.

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Classic Scottish Shortbread The Kitchen Magpie

WebNov 21, 2018 · Cream together your butter and brown sugar completely. Add in the icing sugar and combine until smooth. Add in the flour slowly, …

Rating: 4.9/5(12)
1. Preheat your oven to 350 °F
2. Making sure that there are no lumps in your brown sugar ( this can lead to lumps in the cookies that don't melt) cream together your butter and brown sugar completely.
3. Add in the icing sugar and combine until smooth.
4. Add in the flour slowly, with the mixer on low - this is not whipped shortbread after all- until the dough is completely mixed together.

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