Close
Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 1/2 cup |
| salted butter: 1 cup (softened) |
Optional
| dried sweetened cranberries: 1 oz (minced, whatever amount you would like) |
| candied ginger: 1 oz (minced, whatever amount you would like) |
Scottish Shortbread
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
Mix flour and sugar together. Cut in butter thoroughly to form a soft dough. Mix in dried fruit if desired.
Divide dough in half. Shape into two balls. Place on ungreased baking sheets and flatten into 7-inch circles, about ½ inch thick. Flute edges to form a scalloped edge. Prick lines on circles with fork, outlining 12 wedges on each. (Do not separate the wedges yet…)
Bake at 375 degrees 15 to 20 minutes until light golden brown.
While warm cut along pricked lines. Cool and remove cookies from pan.
Note: 3 cups of flour is just a bit too much. Add the last ½ cup gradually until you can form a ball with the dough, but before the mixture gets too dry.
Note: Another way to bake the shortbread in to flatten the dough into a 9-inch square pan. Prick lines in dough with a fork to make 16 or 20 squares. Bake 20 minutes until light, golden brown.