Hambelton Halls Scottish Shortbread Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 cup: Plus 2T sugar,
3 1/4 cup: Sifted all-purpose flour,
3/4 lbs: Sweet butter, room temp
2/3 cup: Sifted cornstarch,
Directions:
1. In a large bowl, beat 1 cup of the sugar with the butter until
light and fluffy. 2. Sift together the flour and cornstarch and
gradually mix into the creamed butter. Gather the dough into a ball
and flatten into a disk. Wrap in waxed paper and refrigerate for 1
hour. 3. Preheat oven to 225F. Trace a 12-inch circle on a large
baking sheet. Pat out the chilled dough to fit the circle, taking
care that the top is even and smooth. Score the top of the pastry
into 8 equal wedges. Press decorative designs into the edges, if
desired. 4. Bake the shortbread in the upper middle of the oven for
35 minutes; do not allow to color. Remove from the oven, sprinkle
with the remaining 2 tablespoons sugar and let cool on the sheet.
Break into wedges before serving.
Source from luhu.jp
light and fluffy. 2. Sift together the flour and cornstarch and
gradually mix into the creamed butter. Gather the dough into a ball
and flatten into a disk. Wrap in waxed paper and refrigerate for 1
hour. 3. Preheat oven to 225F. Trace a 12-inch circle on a large
baking sheet. Pat out the chilled dough to fit the circle, taking
care that the top is even and smooth. Score the top of the pastry
into 8 equal wedges. Press decorative designs into the edges, if
desired. 4. Bake the shortbread in the upper middle of the oven for
35 minutes; do not allow to color. Remove from the oven, sprinkle
with the remaining 2 tablespoons sugar and let cool on the sheet.
Break into wedges before serving.
Source from luhu.jp