Scottish Shortbread For A Tea Party Recipes

GRANDMA'S SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

AUTHENTIC SCOTTISH MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease 9-inch square pan with butter, or non-stick cooking spray.
• In a bowl, combine the flour, sugar and cornstarch. Mix with a whisk or food processor.
• Add the butter. Note: If not using a food processor, you will need to knead the butter thoroughly into the mixture.
• Then, mix in the water.
• Next, it's time to spoon the mixture into the pan. It will be sticky, so you'll need a spatula for this.
• Use a fork to pierce the dough, then pop it in the oven!
• Bake for 25 minutes until golden, and firm to the touch. Then set aside to cool.
• Using a whisk, mix the condensed milk, brown sugar, butter, golden syrup and vanilla extract in a saucepan over medium heat.
• Stir continuously until the mixture comes to a boil and begins to thicken into a caramel (this should take about 10 minutes).
• Pour the caramel over the shortbread, and leave to set about 20 minutes.
• Set a pot of water on the stove, and bring to a boil.
• Pour the chocolate and heavy cream into a metal bowl and place on top of your pot of boiling water.
• Using a whisk, stir the chocolate and cream until the mixture melts into a smooth, glossy texture.
• Then pour the chocolate top over the caramel layer and spread evenly.
• Let the pan cool and then place it in the fridge to set. Refrigerate for at least an hour-the longer, the better.
• Once the traybake is set, remove from the fridge. Then cut into squares and serve!

SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
• Reduce speed to low. Add flour mixture all at once; mix until just combined.
• Using plastic wrap, press dough into an 8-inch shortbread mold coated with cooking spray. With plastic on dough, refrigerate 20 minutes. Prick all over with a wooden skewer. Bake 45 minutes. Let cool 10 minutes. Unmold; cut into wedges. Let cool completely.

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.

MARTHA'S SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 300 degrees. Coat an 8-inch ceramic shortbread mold with cooking spray; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined. Add flours and mix until just combined and a shaggy dough forms.
• Firmly press dough into mold in an even layer. Bake until edges just begin to turn golden, about 1 hour, 15 minutes. Remove from oven; turn oven off. Let shortbread cool in mold 10 minutes.
• Invert a parchment-lined baking sheet onto back of mold. Carefully re-invert, turning mold onto sheet; lift off mold. Using a sharp knife, cut shortbread into wedges. Separate wedges, then return sheet to oven until shortbread is dry, at least 1 hour. Let cool completely.

SCOTTISH SHORTBREAD (FOR A TEA PARTY)

Steps:

• Beat together the butter, sugar, and vanilla till well-blended.
• Add the flour one cup at a time.
• On a floured surface, roll out to 1/4" to 1/2" thick.
• With a pizza cutter or sharp knife, cut into 2" squares.
• Place on ungreased baking sheet and prick top of cookies with a fork.
• Bake in a 325 degree oven for 25-30 minutes or till bottom is golden and top is light in color.
• Cool on wire rack.
• Store in air tight container.