Scottish shortbread. Finest Quality Variety of Certified Organic Black, Green & Herbal Teas. Over the centuries, the recipe has evolved into the much tastier, buttery treat we know it to be today. Well, and a tiny pinch of salt, too. Nothing else is needed, no fancy ingredients, no flavor enhancers. The key to a good Scottish shortbread is the quality of the butter.
That is what flavors the shortbread and the shortbread is only as good as the butter.
In a small mixing bowl, cream butter and sugar.
Gradually add flour and mix well. (Dough will be crumbly).
You can have Scottish shortbread using 4 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Scottish shortbread
- It's 2 cup of salted butter (soft).
- Prepare 1 cup of brown caster sugar.
- Prepare 4 cup of self raising flour.
- You need 1 of tab vanilla essence.
Begin by whisking together the flour and salt, then set aside. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter, sugar, vanilla, and almond extract. Mix on low speed until combined into a stiff dough. Shortbread is one of the most famous Scottish cookies.
Scottish shortbread step by step
- Have your oven on at 180’ or gas mark 5. Beat butter and sugar until smooth. Add vanilla essence..
- Add flour and mix it well in the mixing bowl. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick..
- Cut into rectangle shape and place onto a baking tray. Use a fork to press down lightly to make the pattern. Sprinkle with caster sugar..
- Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack. It’s simply delicious 😋.
It is eaten around Christmas and is also an essential part of a traditional Scottish New Year (called Hogmanay). The success of a "shortie"—the Scottish nickname for shortbread—is to handle the dough with care and work it as little as possible. Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. About Scottish Shortbread Originally the butter-shortbread variety was expensive and most people only got to taste it on special occasions.