Scotch Shortbread

Today is Burn’s Night and making shortbread is probably one of the easiest biscuit recipes out there as it uses just 4 basic ingredients. It can be cooked quicker at a higher temperature, but it best slowly cooked.

This shortbread recipe came from a vintage cookbook I was given for Christmas a few years back. I love looking at vintage cookbooks and seeing how food trends have changed or not changed in some instances. Now I usually post my recipes in grams, but in true 1950′s style, and exactly how it is written in my cookbook I’m going to write it in ounces. Incidentally if your ever looking for the best place to do cookery conversions online, consult Delia. Of course shortbread is fantastic on its own and doesn’t need to be eaten with cream and raspberries.

Scotch Shortbread
From Encyclopedia of World Cookery – Elizabeth Campbell

6oz plain flour
4 oz butter
2 oz caster sugar
pinch of salt

1) Preheat oven to 140oc. Mix flour and salt together then rub in butter followed by sugar.

2) Knead into a dough. Resist temptation to add liquid. Keep kneading the dough and it will eventually come together. Form into a round cake prick with a fork and place on a lightly greased baking tray.

3) Bake for 1 hour. Allow to cool, dredge with caster sugar then slice.


About Julie @ Apple & Thyme

A Derbyshire/Staffordshire based business that provides creative food education with the aim of making good food and cookery skills accessible for all.

Posted on January 25, 2011, in Recipe. Bookmark the permalink. Leave a comment.

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