Scottish Bakers Shortbreads 1959 Recipes

SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

SCOTTISH SHORTBREAD

Steps:

• Set oven rack to middle position.
• Preheat oven to 275°F.
• Have two ungreased 8-inch cake pans ready.
• Food Processor Method.
• Cut the butter into 1-inch cubes, wrap it, and refrigerate.
• Process the sugars for 1 minute or so, until the sugar is very fine.
• Add the butter and pulse until the sugar disappears.
• Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
• Dump the mixture into a plastic bag and press it together.
• Remove the dough from the plastic bag and knead it lightly until it holds together.
• Electric Mixer or by Hand.
• Use superfine granulated sugar for the best texture and be sure to soften the butter.
• In a medium bowl, whisk together the sugars.
• In a large bowl, cream the butter with the sugars until light and fluffy.
• With your fingers or with the electric mixer, mix in the flour until the mixture holds together.
• If using the mixer, add the flour in 2 parts.
• For Both Methods.
• Divide the dough into 2 equal parts.
• Pat each half into an ungreased 8-inch round cake pan.
• Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough.
• Prick the rest of the dough all over with the tines of the fork.
• (this keeps the shortbread even and creates the traditional design).
• Bake for 60-70 minutes or until pale golden (do not brown).
• For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.
• Cool in the pans, on a wire rack, for 10 minutes.
• Invert the shortbread onto flat cookie sheet and slide it onto a cutting board.
• While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.
• Transfer the wedges to wire racks to cool completely.

SCOTTISH SHORTBREAD

Steps:

• Preheat the oven to 325 degrees. Place butter in mixer and beat with paddle until soft and light. Beat in sugar in a stream and continue beating 5 to 10 minutes until the mixture is very light and whitened. Stir in the flour by hand until it absorbed, no more or the dough will toughen.
• Scrape the dough onto a floured surface and flour the dough with pinches of flour. Press the dough out with your hands, then roll over once or twice very gently with a rolling pin until the dough is about 1/2-inch thick. Cut the dough with floured cutters and transfer the cut pieces to a paper lined pan.
• Bake the shortbread for about 15 minutes until it is very lightly colored. Cool the shortbread on a rack.
• To use a shortbread mold to shape, press the mold into the floured dough and cut around it. Transfer the cut and molded dough to a paper lined pan and chill about 1 hour until firm. Bake as above.

SCOTTISH BAKERS SHORTBREADS 1959

Steps:

• Cream the butter and sugar very well.
• Sift the flours after measuring and combine together.
• Add flours to creamed mixture very gradually blending well after each addition.
• Knead on bread board for ten minutes.
• Lightly flour the bread board and roll our to 1/4 to 1/2 inch thick.
• Cut into rounds with a cookie cutter and place on ungreased cookie sheet.
• Prick gently with a fork.
• Cover lightly and chill for an hour.
• This lets the gluten in the flour rest and relax from all the kneading.
• Bake in preheated 300 degree oven for 30 to 40 minutes, depends on your oven.
• Bake until light tan in colour.
• Remove from oven and onto a wire rack.
• Store in a air tight container in a warm place.( cupboard).
• Allow to mellow and age for 1 to 2 weeks.
• Should make 4 dozen cookies.

V'S SCOTTISH SHORTBREAD RECIPE

Steps:

• Cream butter.
• add sifted flour and sugar. add salt. press into 9x9 baking dish.
• prick top with fork every 1/2 - 1 inches bake at 325* for 20-25 minutes or until light brown.
• ENJOY ~V.

SCOTTISH SHORTBREAD

Steps:

• Mix all ingredients in a bowl by hand until it forms a large ball.
• Knead thoroughly on a bread board for at least 5 minutes.
• Cut into 5 pieces.
• Place each piece into a greased 8 or 9 inch cake pan.
• Press flat with heel of your hand and prick with fork to bottom of pan.
• Bake at 350F for 30 minutes or until golden brown.
• Cool 2 mintes and immediately cut into triangles.