The Ancestral Scotch Shortbread Recipe
This one's been in the Caldwell family for generations. Truly delicious. It's also a bit quirky, as you will see, starting with the measurements for the first ingredient.
3 1/5 cup flour
1 cup sugar
1 cup butter (NOT margarine! That would be heresy...)
Preheat oven to 350F.
Mix the first two ingredients together, and then cut the butter into small pieces and mix it in with your hands. It should resemble pastry dough before the water is added.
Press the mixture into a cookie sheet or two shortbread pans. Rub firmly but gently over the top with a silver spoon. (Stainless steel would also be heresy, and at any rate, silver seems to work best. Don't ask me why, I'm not a chemist.)
Bake for about 10-12 minutes until the cookies are a very light brown. Slice into 2"x2" squares immediately, and then allow to cool completely.
I like these just as they are, but you could dip them in chocolate if you liked.
3 1/5 cup flour
1 cup sugar
1 cup butter (NOT margarine! That would be heresy...)
Preheat oven to 350F.
Mix the first two ingredients together, and then cut the butter into small pieces and mix it in with your hands. It should resemble pastry dough before the water is added.
Press the mixture into a cookie sheet or two shortbread pans. Rub firmly but gently over the top with a silver spoon. (Stainless steel would also be heresy, and at any rate, silver seems to work best. Don't ask me why, I'm not a chemist.)
Bake for about 10-12 minutes until the cookies are a very light brown. Slice into 2"x2" squares immediately, and then allow to cool completely.
I like these just as they are, but you could dip them in chocolate if you liked.
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