Difference between revisions of "Scottish Shortbread"
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# Cut halfway through each round along prick marks and transfer to racks to cool. | # Cut halfway through each round along prick marks and transfer to racks to cool. | ||
| − | [[Category:Scottish Desserts]] | + | [[Category:Scottish cuisine]] |
| + | [[Category:Desserts Recipes]] | ||
[[Category:Shortbread Recipes]] | [[Category:Shortbread Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
[[Category:Ice cream Recipes]] | [[Category:Ice cream Recipes]] | ||
Revision as of 18:06, 8 May 2012
Description
File:Shortbread.jpg
Shortbread
An unusual shortbread recipe in that this one also uses brown sugar and some cornmeal - it works!!! Delicious with ice cream, or on they're own.
Ingredients
- 1 cup butter, softened
- ½ cup granulated sugar
- ¼ cup firmly packed brown sugar
- ½ teaspoon salt
- ¼ teaspoon vanilla
- 2 tablespoons white cornmeal
- 1¾ cups all-purpose flour
Directions
- Place rack in center of oven.
- Preheat oven to 330°F.
- cream butter with sugars until light and fluffy.
- Add salt, vanilla and cornmeal and beat until combined well.
- Add flour, ¼ cup at a time, beating until just combined.
- Divide dough into 4 balls and on each of 2 baking sheets, press 2 of the balls into 5 inch rounds.
- With fork tines, score each round into 6 wedges and prick edges decoratively.
- Bake for 20 – 30 minutes, or until shortbread is just firm.
- Cut halfway through each round along prick marks and transfer to racks to cool.
