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Shortbread Recipe- makes 12 fingers of shortbread. Best eaten with a wee dram! |
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Shortbread Ingredients:175g of self raising flour (replacing 2 teaspoons with 2 teaspoons of ground rice) 50g of sugar 100g of butter Ground rice for sprinkling Maw Broon from the Sunday Post has published a cookbook full of her favourite Scottish and family recipes. Read More About It! Shortbread Baking Directions:1. Cream the butter and sugar until almost white and gradually add the flour. 2. Squeeze the whole mixture into a large ball. 3. Remove from the bowl and dust in ground rice. 4. Press into an 8inch square tin and smooth and make pinpricks all over. 5. Bake in the oven at 160c, 325f or gas mark 3 for 25 minutes. 5. Remove, dust with caster sugar and cut into 12 fingers 6. Cool for 15 minutes in the tin. 7. Place on a rack until cold and store in an airtight tin. Play our fun, free Whack The Haggis game at our other website www.aboutaberdeen.com Scottish Cook Books
Maw Broon's ShortbreadThe Book Maw Broon's Cookbook has another traditional Scottish shortbread much like the scottishrecipes.co.uk shortbread recipe. The Maw Broon’s shortbread recipe suggests substituting some of the plain flour for semolina to give a crunchier shortbread biscuit. Buy Maw Broon's Cookbook at a discounted price and with free delivery available. |
Desserts/Snacks
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