Shortbread for Christmas

**Curly** · 17th November 10, 03:27 PM

When i was a kid we used to get this homemade shortbread from a friend of my dad. It was great! It seems the secret went with him to the Great Beyond soooo... I'm really interested if some one of you folks have a family recipie you would be willing to share. Incidently, it is without doubt [IMHO] the confection of choice to accompany a dram of whisky just before bed....even if it is that commercial stuff!

Best, Curly

**piperdbh** · 17th November 10, 03:34 PM

I don't have any secret recipe, but I know the secret of making it "short" (crumbly) is to work the dough as little as possible.

**Drac** · 17th November 10, 06:24 PM

Let me check over on the Lamont forum. There is a member that has an award winning one.

Jim

**Scotland Forever** · 17th November 10, 08:42 PM

I was just thinking of this recently as I should have my mum teach me how to make it.
I've already learned 'Mince & Tatties' and 'Shepard's Pie'

**Pleater** · 18th November 10, 03:41 AM

The basic recipe is very simple - flour, butter, sugar.

My modern recipe book gives the mix as 9 oz plain flour, 6 oz butter 3 oz castor sugar. Rub the butter into the dry ingredients, kneed to a smooth paste then roll into two disks 7 inches across on baking parchment or rice paper. Prick the paste with a fork all over the top, then mark the top into segments and bake at 325-350 degrees Farenheit for 25 to 30 minutes until a pale golden colour.

Some like to add finely chopped almonds and substitute a little ground almond for some of the flour, some add vanilla essence, caraway seeds or finely chopped candid peel.

A tiny pinch of salt is not a bad idea.

Anne the Pleater :ootd:

**Curly** · 18th November 10, 08:38 AM

thanks !!

**hootstwo** · 19th November 10, 06:00 PM

As a Celiac (allergic to gluten - wheat basically), this is the recipe I now use, and it's actually VERY good.

1/2 cup Cornstarch
1/2 cup Confectioner's sugar
1 cup Rice flour
3/4 cup Butter

Sift the dry together, then rub in the butter. Bake at 300 for 20-25 minutes. They melt in your mouth, but are admittedly extremely delicate.

I also make this up and crumble it to use for the base of cheesecakes in place of graham crumbs. Yummy!

**Azrobert** · 19th November 10, 08:48 PM

From my Aberdonian mother-in-law
4 cups of flour
1 cup of sugar
1 pound of butter
1 pinch of salt
mix just enough to blend the ingredients, too much mixing makes it tough. push out onto a cookie sheet. Prick the surface with a fork all over. There is a technical term for this but I can't recall it now.
Bake at 350 for about 25-30 minutes, until the edges start turning golden brown.
I have made this many times and it always gets rave reviews. Try to get Irish butter. It has consistency closer to what you would get in Scotland. I also find if you can get it mixed with the butter cold but not hard, it bakes better and is flakier.
good eating