Scottish Shortbread IV

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"This is the most basic cookie recipe there is. Real butter and brown sugar give it an irresistible flavor."

Scottish cookery has always differed from culinary endeavours south. The Romans influenced English cooking but as they did not venture far into Scotland, historically Scottish cuisine developed slowly. Scottish cooking methods advanced through the influence of the French at the court of Mary Queen of Scots and later through the elaborate dishes served to English lords with Scottish estates. Queen Victoria and Prince Albert acquired Balmoral in the 19th century and whilst they brought with them the rich food of the English court, they also liked to serve traditional Scottish dishes to important visitors.
 
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
Scottish Shortbread IV Scottish Shortbread IV
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  • Serves
    24
  • Nutritions
    1. Calories:
      256 kcal
      13%
    2. Fat:
      15.6 g
      24%
    3. Carbs:
      26.9 g
      9%
    4. Protein:
      2.6 g
      5%
    5. Cholesterol:
      41 mg
      14%
    6. Sodium:
      112 mg
      4%

Method for Scottish Shortbread IV

  • 1
    Preheat oven to 325 degrees F (165 degrees C).
  • 2
    Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
  • 3
    Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
  • 4
    Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

Ingredients

  • 2 cups butter
  • 1 cup packed brown sugar
  • 4 1/2 cups all-purpose flour
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A source: Allrecipes.com

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