Scottish Shortbread
(from haggis’s recipe box)
Traditional comfort food
Source: My take on a family tradition
Prep time: 10 minutes
Cook time: 30 minutes
Serves 24 people
Categories: desserts
Ingredients
- 1 c. castor sugar*
- 1 lb. salted butter
- 4 c. WW pastry flour
Directions
-
To substitute for the castor sugar, I first run turbinado through the food processor until almost powdered.
-
The tricky part: Mix with your hands. Add the flour 1 c. at a time and mix just long enough to mix thoroughly, but not enough to develop the gluten (pastry flour helps because it has less). Also take care the heat from your hands doesn’t turn the butter oily (a cold kitchen helps).
-
Once mixed, press 1/2 inch thick into a pan (springform works great). Prick with a fork every inch or so and cut into desired shape/size (depending on your pan, wedges or rectangles about 1 × 2 inches).
-
Bake at 300 degrees for 30 minutes, then— without peeking (!)—turn oven off and allow to cool completely.