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Ingredients:
- 375 grams of Plain or All-Purpose Flour
- 250 grams of Butter (room temperature)
- 125 grams of Granulated or Caster Sugar (or Icing Sugar for a different texture)
- A pinch of Salt
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Prep Time: 20 minutes
Cook Time: 15-20 minutes
Total Time: 35-40 minutes
Servings: 8-12, depending on the size of your shortbread pieces
Equipment:
- Mixing bowl
- Baking dish or shortbread molds
- Parchment paper (optional)
- Rolling pin (for fingers)
- Fork
Instructions:
1. Preheat your oven to 150 degrees Celsius (300 degrees Fahrenheit).
2. Begin by placing 375 grams of plain flour into a large mixing bowl.
3. Add the 250 grams of butter, which must be at room temperature for ease of mixing. If the butter is too hard, the mixing process becomes difficult, so ensure it's soft enough to blend smoothly.
4. Incorporate 125 grams of caster sugar and a pinch of salt into the bowl with the flour and butter.
5. Now it's time to get your hands in there. Gently but thoroughly combine the ingredients by hand. While a mixer can be used, hand mixing ensures the dough doesn't become overworked, which can affect the texture of the shortbread. Keep kneading until you have a nice, smooth paste. This should take about 5 minutes.
6. For Petticoat Tails: Press the dough into a shallow tin lined with parchment paper, extending it with your fingers to the desired thickness. Create a pattern with a fork by pricking the dough all around, allowing moisture to escape during cooking. Use a knife or spatula to divide the dough into four equal segments.
7. For Shortbread Fingers: Roll out the dough on a lightly floured surface to the desired thickness. Cut into finger-sized portions and place them on a prepared baking tray.
8. Bake in the preheated oven for 15-20 minutes or until the shortbread is lightly golden but not too brown.
9. Remove from the oven and allow the shortbread to cool in the tin before transferring it to a wire rack to cool completely.
Cooking Tips:
- Keep an eye on the shortbread as it's baking since ovens can vary, and you don't want it to catch and burn.
- Shortbread can be stored in an airtight container for up to a week, making it an excellent make-ahead treat for the holidays.
Enjoy creating this timeless Scottish delight, and don’t forget to visit Mr. Paul’s Pantry for more scrumptious recipes: https://www.youtube.com/@MrPaulsPantry
#scottishshortbread #butterybiscuits #holidaybaking #homemadegifts #traditionalrecipes #mrpaulspantry #chatgpt
Shortbread: Buttery biscuits.
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