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.
"Nature always wears the colors of the spirit." -
Ralph Waldo Emerson
Forget not that the earth delights to feel your bare feet and the winds long to play with your hair.
In every walk with nature one receives far more than he seeks.
"Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop off like autumn leaves."
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 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...