Traditional Scottish Shortbread Cookie Recipe

Traditional Scottish Shortbread Cookies Scotch

WEBJun 2, 2017 · To make Lavender Shortbread, use a knife to finely chop food-safe dried lavender buds into a powder. Mix 1 tablespoon of the …

1. Preheat the oven to 350°F. Line a 9- x 9-inch baking pan with parchment paper, leaving an overhang on two sides. Set aside.
2. In the bowl of a stand mixer (or just a large bowl if using a hand mixer), beat the butter and sugar until smooth.
3. Add the flour (and salt, if needed), and mix until a smooth dough forms.
4. Pat the dough into the prepared baking pan. Using plastic wrap and a pie pan roller helps get everything even without making too much of a mess. Pierce the dough with a fork, then chill for 20 to 30 minutes, or until the dough is firm.

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Shortbread Cookie Recipe (Easy Recipe from Scotland)

WEBJan 23, 2014 · Place in preheated oven for 25 to 30 minutes or until slightly brown on edges. Sprinkle with sugar immediately upon removing from …

1. Mix all the ingredients together by hand or mixer, to a stiff consistency (the butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer). Don't overwork the dough; stop when it just comes together
2. Roll out into the shape of a pan or tin you want to bake them in. I baked this in an 8 x 8 pan. Trim the edges to the approximate size.
3. FINGERS: Place it in the pan of your choice. One mistake many people make is rolling the shortbread too thin. Proper shortbread should be quite thick (no less than 3/4" or 2cm if making fingers). Tip: make sure your fingers are wide enough that a fork can prick them. Use a bench scraper or knife to cut the dough into fingers. Next, prick the shortbread with a fork, about half way through.
4. ROUND: You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork.

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