This came from a friend of mine's grandmother (Clan MacLaren) and whose family was from the Glasgow area. These are similar but a little richer than the Wallker shortbread.
1 cup (250 g, 8 oz) butter 1/2 cup (200g, 7 oz) confectioners sugar (10x) 2 cups (250g, 8 oz) flour 1/4 teaspoon salt 1/4 teaspoon baking powder
Cream butter and sugar together thoroughly. Sift baking powder and salt into the flour and add to the butter mixture. Divide dough into 4 equal balls. Roll out each ball into a 4-5" circle (about 1/3 of an inch thick). Crimp around the edge with a fork and prick in the middle in several places. Slice round into 6 or 8 pieces like a pie. Put pieces on a baking sheet separately and bake 20-25 minutes in a 350 degree oven (Gas Mark 4) until delicately brown.
Notes: - If the dough is too sticky to be handled, refrigerate the dough for a bit until it can be handled more easily. - If you would prefer bars to wedges, lightly press the dough into a greased 8"x8" glass baking dish and bake.
I have made shortbread several times and found that the type of butter really made the difference.
I wondered about the types and thoughts others have had.
Flora
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I have always tried to use unsalted butter, but I found the brand of butter really made a difference. The best brand that I found so far is Kerrygold Irish butter as opposed to butter from U.S. I wonder if fresh homemade butter would make a difference?
I would think that homemade butter might be even better. I don't care much for store bought butter since they add so many other ingredients/chemicals to it.
1/2 pound real butter 1/2 c and 2 tbl sugar extra fine 2 1/2 c flour
Mix butter and sugar until fluffy Gently mix in flour. She always said gently cause will make it tuff Spread in 8" x 16" pan, pierce top and bake until golden at 325
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I am sorry. the bit about mixing gently, well the way I said it makes it sound like gently will make the dough tough. Grandma said to mix gently as mixing like you would a cake or cookies or something would make the dough come out tough instead of a bit flakey.
Personally, I like Normandy butter for these, or Amish butter. I have shortbread molds that I use, so I take a ball of the dough and press the mold in rather than bars or wedges or dodecahedrons, or...
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