The Fresh Loaf

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Shortbread

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AnnieT's picture
AnnieT

Shortbread

Here is my authentic Scottish Shortbread recipe which came from Margaret McLaren, a Scottish friend from when I lived near Atlanta back in 1967.


3 sticks butter (I use Challenge unsalted)room temp.


1 heaping cup powdered (icing) sugar


1 egg yolk


4 cups ap flour


Preheat oven to 300*, cut wax paper circles to fit 8"-9" cake pans. I wonder whether parchment would work?


Sift the sugar into a large bowl and knead in the butter. Add the egg yolk and mix in well. Add the flour one cup at a time. Roll into a lump the size of a jelly roll, cut into 3. Pat onto the wax paper to fit the pans. Prick all over with a fork and crimp the edges, and cut almost through in wedges. Bake 45 minutes to 1 hour - mine didn't take that long. The shortbread should be pale in color. Cool on rack, careful, I managed to crack all of mine!


I also forgot that I wanted to add some rice flour because I had read that it gave a nice crunch. Oh well, next year. Merry Christmas from Whidbey Island, A.


 


 


 


 


Comments

Susan's picture
Susan

Sounds delicious!  And it's kind of you to share.  Hmm, how much rice flour do you suggest adding?  Or do you substitute some rice flour for the ap?  Merry Christmas to you, too!


Susan from San Diego

AnnieT's picture
AnnieT

Susan, I really can't remember where I read about adding rice flour to give shortbread an extra crunch so it was going to be a bit of an experiment. Maybe 1/4 cup? Hope I remember next year - I should write it on the recipe card, A.

gildee's picture
gildee

Hey Annie, I also found a recipe calling for icing sugar in shortbread instead of granulated and I will never use granulated sugar again in my shortbread cookies,  they were the best shortbread cookies I have ever made, however, I did not use egg(s);  I cannot say I have ever seen a shortbread recipe call for eggs but know matter, I am glad yours came out well also!