With the weather being a little less than desirable and my son’s teacher asking for some cookies for a class tea party I chose an easy favorite. After some research I found that the key to developing good flavor in your Scottish Shortbread is to knead the dough for 5-10 minutes before placing in the pan to bake.
- 1 3/4 C Flour
- 1 C Butter (not Margarine)
- 1/2 C White Sugar (you can use Brown Sugar if you want a more rich flavour)
- Beat softened butter for a few minutes until light and fluffy. Add sugar and mix into butter. Slowly add flour in 2 or 3 additions making sure to beat well and scrape the bowl before adding more flour. Turn out the dough onto the counter and knead for 5-10 minutes. Roll dough slighty and press lightly into a 8×8 baking dish (I used an ungreased glass pan). Using a fork poke holes all over the dough pressing through almost all the way through the dough. Bake at 325 for approx. 30-40 minutes or until just slightly browning around the edges – you don’t want it browned completely or it will be overcooked.
- Wait until completely cooled to cut and eat.