I've loved shortbread all my life. Even as a Girl Scout I like the shortbread cookies more than the Thin Mints and the Samoas, and while visiting Edinburgh Scotland last month I rekindled my love of shortbread with the authentic Scottish treat. After buying less than satisfying substitutes back home I thought I'd try to recreate the real deal and asked my Twitter community if anyone had a recipe for the authentic buttery shortbread I was craving.
@chefrb Chef R-B was the first and only to respond with a family Scottish Shortbread recipe her mom made when she was a kid. Click the link to see her full original recipe and the detailed and perfect baking directions on her website BakingSOSAnswers where she uses a butter substitute in pursuit of a healthier end product.
I'll provide my modified version here with a photo demo by my 4 year old sous chef, Zen. I had to substitute ingredients b/c we're moving in a week and most of my stuff is packed up, plus I want to use up what we have before the move. So I used selfl-rising flour (I know, crazy, right?), salted butter and granulated sugar. And as @chefrb said this recipe is foolproof. Even with the substitutions and the beating the dough took from my 4 yr old the cookies turned out fantastic! I will make this recipe again and again experimenting with ingredients and flavors b/c it's simple, clean and yummy!
Scottish Shortbread Cookies
adapted from Chef R-B's version of the recipe found in “Bentley Farm Cookbook” by Virginia Bentley
½ pound salted butter, softened to room temperature
½ C. granulated sugar
2 ¼ C. self-rising flour flour
Cream butter & sugar by hand
Incorporate flour in batches
Knead by hand
Keep kneading for at least 5 minutes
Shape into a 7x9 rectangle, score into 6x5 grid and poke each cookie w/ a knife for "dimples". Bake 300 degrees for 40-50 minutes or until just golden.
Remove from oven, cut and let cool thoroughly.