Scottish Shortbread

Standard

Walkers Shortbread has always been a favorite cookie of mine. I remember when I was younger my mom would take us to this British shop where they sold chocolates, candies, cookies, and basically anything from the United Kingdom, and I would always make sure I got a shortbread cookie. They have this tender buttery texture that just melts in your mouth. It makes my mouth water. I decided it was time for me to try this cookie and the end result was wonderful. This cookie only has four ingredients and is quite simple to make. The main kitchen appliance you will need is a food processor to form that crumbly dough.

Ingredients: (makes 24 shortbread)

3 Cups all-purpose flour

3/4 Cup sugar

1/2 teaspoon salt

1 Cup unsalted butter, cut into cubes and chilled

Preheat oven to 350 degrees.

In a large food processor pulse together flour, sugar, and salt until well combined. Add cubed butter and whiz for about 1 minute or until dough is very sandy and starts to clump together.

In a 13 x 9 inch pan pour in dough and flatted evenly. Use the flat bottom of a glass to firmly press down the dough.

Score dough lightly with a knife. I make it 8 x 3. If you would like lightly pierce each shortbread with a fork.

Bake for 30 minutes or until lightly golden. Immediately out of the oven, cut the shortbread using the score you previously marked. Let shortbread cool completely and then remove from pan. They should easily break apart.

ENJOY!!!

Advertisements

About kristinegough86

I have the passion to bake and love trying new recipes! I work at a school for children with disabilities as a manager of a cafe. This cafe allows the students learn the ability to work with the public and in the near future I am going to be able to bake with the students and let them learn about the love and passion there is to baking. :) I prefer baking over cooking although I do love to cook as well. I hardly ever repeat a recipe. I love my family, dogs, friends, and job. One day I will have my own bakery and I can not wait. Until then I am going to continue baking my little heart out.

2 responses »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s