Buttery Scottish Shortbread Recipes

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.

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Steps:

• Pre-heat oven to gas mark 2/300°F/150°C.
• Prepare a baking tray lined with parchment paper.
• First of all, beat the butter in a bowl with a wooden spoon to soften it.
• Beat in the sugar, followed by the sifted flour and semolina.
• Work the ingredients together with the spoon, pressing them to the side of the bowl, then finish off with your hands until you have a smooth mixture that doesn't leave any bits in the bowl.
• Divide the mixture into 9, and shape each portion into a ball (dust the work surface with flour if you find the mixture too sticky to work with).
• Flatten each one slightly and prick the centre with a fork (but not all the way through).
• To make it look pretty, make a 1 cm crinkly border on the top by lightly pressing a fork making a slight indent working all the way around (working for the edge towards the centre).
• Make sure that the biscuits are at least 1/2 inch in thickness (with the indentations at the edges).
• Place onto the prepared baking sheet, very well spaced out as they will spread out quite a bit during baking.
• Bake them for 50-60 minutes on the centre shelf of the oven (keep an eye on it after 45 mins - the edges seem to colour more easily than the top) - it should have turned pale gold and feel firm in the centre.
• Remove from the oven and dust the top with caster sugar.
• Leave it to cool for 5 minutes on the baking tray before transferring them onto a wire rack to cool completely.
• Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Blend all ingredients well. Dough will be stiff.
• Press into a 9 x 9 inch buttered dish. Prick top with a fork.
• Bake until pale golden brown on the edges. Cool and cut into squares.

Steps:

• Preheat the oven to 325F degrees.
• Blend the confectioner's sugar into the butter, and then gradually add the flour, 1 cup at a time. Dough will be very thick. At this point, you may add crushed lavender flowers or rosemary, if you wish.
• Place dough on floured surface, pat down, and roll out into a square or circle 1/4 to 1/2 inch thick. Cut into 2 1/2 inch squares or Petticoat Tail wedges, and carefully place on an ungreased baking sheet.
• Prick the top of each square or wedge with a fork.
• Bake at 325F degrees for 25 to 30 minutes; cookies should be pale on top, but golden brown on the bottom.
• Remove from oven, sprinkle with sugar if you wish, and cool on wire racks.
• Store in an airtight container.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
• 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.
• Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.