Traditional Scottish Shortbread

Artist: Unknown

Artist: Unknown

My older brother, Robert, invited Alec to dinner at our home.  I admit I was smitten by him….We were wed just 6 months later….”  Here is one of Alec’s favourites.

 

Recipe

Traditional Scottish Shortbread from “Memoirs from Mrs. Hudson’s Kitchen”


A personal favourite of my late husband and tea drinkers everywhere.

 

INGREDIENTS

  • 1 cup butter

  • 1 cup sugar (confectioner’s, icing)

  • 3 ½ cups all-purpose flour


MODE

  1. Cream butter and sugar.

  2. Add 3 ½ cups of flour, ½ cup at a time.  

  3. Mix well and knead thoroughly.  Add more flour if needed.  The more you knead the tastier the shortbread will be.

  4. Pat the dough into a round, baking tin.  (Don’t roll it or grease the pan; the dough is rich enough.)

  5. Prick with a fork all the way through, top to bottom, in a design if you can.

  6. Bake in a 300F oven (very slow) for 45-60 minutes.  Do not let shortbread get brown on top.

 

As featured in "Memoirs from Mrs. Hudson's Kitchen" Amazon USA, Barnes and Noble USA, Amazon UK, and for free shipping worldwide Book Depository. Available now in Audio format and in ebook Kindle.

 

Desserts, Victorian Living, Tea TimeWendy Heyman-Marsaw