Delicious Scottish Shortbread
What you will need to make the Scottish Shortbread
- Mixing bowl
- Measuring Cups
- Measuring Spoons
- Bowl scraper or silicone spatula
- Oven mitts
- Bowl to sift into
- 8 x 8 inch casserole pan
- Cookie jar
- Mixing Spoon
Ingredients For Shortbread:
Preheat oven to 275 F.
In your mixer Cream the soft butter and sugar until fluffy. If you don’t have a mixer this can easily be done by hand. Just pay special attention that you mix well all of the dry ingredients to the butter.
From here you will sift together the tapioca flour (or the cornstarch) and the all-purpose flour. When the dry ingredients are completely combined begin to add it to the butter and sugar mix a little bit at a time mixing well between each addition.
When your ingredients have been mixed well and the batter is well combined and there is no longer any powdery flour or cornstarch.
Scrape the bowl down and get the dough in sort of a ball. Put the batter into the casserole pan.
You will not need to grease the pan just put the mix into it and then using a spatula or your fingers work your way around the 8×8 pan and begin to press the dough into the bottom until it is all flat.
Grab your fork and start making lines going up and down the pan. You will prick the dough all over with a fork.
Bake for in the oven at 375 F for 30 minutes and then you will reduce the heat in your oven to 250 F and bake another 1 to 1 1/2 hours. This will make a lovely dry cookie product at the end.
When the cookie dough is done, remove it from the oven with your oven mitts and set the pan on a trivet to begin to cool.
Remove from pan and cut into 21 rectangle cookies.
Related Article: Irish Apple Cake Recipe
Cooking Gods Measuring Cups & Spoon Review
Recently we were asked to if we would be willing to try out a set of measuring cups and spoons [Link to them on Amazon HERE] since we are always in the kitchen trying new thing we said “Yes!”. A few days later we got a package in the mail, we were in the middle of a remodel so we hadn’t gotten a chance to try them out until yesterday.
I have to say I am very pleased with them! I like how they come with a D shaped clip to hold them together but you can remove them if needed. The little lip on the front is so helpful, they are easy to hold on to and the fractions are easy to read. They are FDA approved premium stainless steel, dishwasher safe, and even have half-way capacity markings on the cups so you don’t have to use them all while baking or cooking.
This article contains affiliate links. We received this product for our honest review.
- 2 Cups Organic All-Purpose Flour
- 1/2 Cup Tapioca Flour or Corn Starch
- 2/3 Cups Raw Sugar
- 1 Cup Irish Grass-Fed Butter
Preheat oven to 275F. Cream butter and sugar until fluffy, sift together tapioca flour or cornstarch and flour add to the butter mixture. Press into an 8x8 inch pan. Prick all over with a fork. Bake for 30 minutes, then reduce heat to 250F and bake 1 to 11/2 hours. Remove from pan and cut into 21 rectangle cookies.
Before you go check out these other recipes
- Molasses Spice Cookies
- Sand Dollar Snickerdoodles
- Book Cookies
- Envelope Cookies
- Cowboy Cutout Cookies
- Cookie Stamp Cookies
- Coffee Chocolate Chip Cookies
- Easter Cutout Cookies
- Heart Shaped Cookies