Scottish Shortbread Recipe - Cooking Index
Scottish Shortbread Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Best unsalted butter |
| 1/2 cup | 99g / 3.5oz | Superfine sugar |
| 2 1/2 cups | 156g / 5.5oz | All-purpose flour |
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.
This recipe yields ?? cookies.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-8898 broadcast 06-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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