Side Pannel
Hambelton Hall's Scottish Shortbread
Hambelton Hall's Scottish Shortbread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies, Beverages
Ingredients List
- 1 c Plus 2T sugar
- 3/4 lb Sweet butter, room temp
- 3 1/4 c Sifted all-purpose flour
- 2/3 c Sifted cornstarch
Directions
1. In a large bowl, beat 1 cup of the sugar with the butter until light
and fluffy. 2. Sift together the flour and cornstarch and gradually mix
into the creamed butter. Gather the dough into a ball and flatten into a
disk. Wrap in waxed paper and refrigerate for 1 hour. 3. Preheat oven to
225F. Trace a 12-inch circle on a large baking sheet. Pat out the chilled
dough to fit the circle, taking care that the top is even and smooth. Score
the top of the pastry into 8 equal wedges. Press decorative designs into
the edges, if desired. 4. Bake the shortbread in the upper middle of the
oven for 35 minutes; do not allow to color. Remove from the oven, sprinkle
with the remaining 2 tablespoons sugar and let cool on the sheet. Break
into wedges before serving.
and fluffy. 2. Sift together the flour and cornstarch and gradually mix
into the creamed butter. Gather the dough into a ball and flatten into a
disk. Wrap in waxed paper and refrigerate for 1 hour. 3. Preheat oven to
225F. Trace a 12-inch circle on a large baking sheet. Pat out the chilled
dough to fit the circle, taking care that the top is even and smooth. Score
the top of the pastry into 8 equal wedges. Press decorative designs into
the edges, if desired. 4. Bake the shortbread in the upper middle of the
oven for 35 minutes; do not allow to color. Remove from the oven, sprinkle
with the remaining 2 tablespoons sugar and let cool on the sheet. Break
into wedges before serving.
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