Traditional scottish shortbread

Yield: 1 Servings

Measure Ingredient
1 pounds Sweet Butter
1 cup Powdered Sugar
4 cups Flour

Cream butter, add sugar gradually. Blend with, but don't overwork it or let butter become oily. Gradually work in flour. Turn out onto lightly floured board to pat out. (use part confectioner's sugar and part flour on board)

NEXT STEP, MAY BE CUT EITHER WAY.

1. Roll ¼ to ½ inch thick. cut into small (1½ in) rounds. Prick twice, then chill. Bake at 300 deg. for 20 - 25 min, or until barely golden brown.

OR

2. Roll ¾ inch thick - pinch edges, prick all over with a fork. Bake 375 for 5 minutes, then reduce heat to 300 deg and bake 45 - 60 minutes, or until lightly golden brown.

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