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Scottish Shortbread 2 1/2 cups flour Preheat oven to 300 F. Have butter at room temperature. Mix butter and sugar with flour until you can press the ingredients together into a dough. It will be a bit stiff and a bit crumbly. Get out your ungreased cookie sheet, and place this onto it. Press it out into a roughly square shape, about 1/2" thick. Cut it into little squares or triangles, and move them apart from one another slightly. Prick the tops with a fork, and sprinkle with a bit of sugar. Here's where you need a good sniffer: my recipe says "bake for 45 minutes" but it burns if I do that. What I do is bake for about 15 minutes, check the edges of the shortbread (they should be just barely brown) and sniff it for a butterscotchy smell. When you notice these two things happening, pull out the shortbread and *let it cool completely*. It will be very soft when you first pull it from the oven, but it will firm up as it cools. It should be flakey, but tender. It should break easily. If you do this right, and it usually takes a couple tries, this stuff is the food of the Gods. I have never had so many people request a recipe as when I bring this to a potluck. |
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