Shortbread (Scotland)

Believe it or not, this was my first time making shortbread cookies. I’ve made shortbread-like crusts before, but for some reason I’ve never made the actual cookies. I figured it would be really simple. Basic shortbread is made of a whopping three ingredients: 1 part sugar, 2 parts butter, 3 parts flour. You can make additions and adjustments from. How easy is that, right?

My first time making this delectable, buttery cookie absolutely did not go as planned. In fact, it went the opposite. And I was lured into a false sense of security while I was at it. I thought it was going well until the end product came out of the oven in a big ol’ mess. I mean, it still tasted good, but visually? Not so much…

I think I may have put a little too much butter in the dough because the shortbread spread out a lot. I also think I rolled it out a bit too thin. I should have left them on the thicker side so they would have been a bit more biscuit like. As I said, they still tasted good, but they just didn’t come out the way I’d visioned.

Now, a little history:

Shortbread originated in Scotland back in the Medieval times, but the first printed copy of a recipe wasn’t until the early 1700s. It began as more of bread that was twice-baked and coated in sugar and spices until it was hardened into a sweetened biscuit. Eventually, the yeast in the bread was replaced with butter and became closer to what we know it as today. Shortbread was expensive at the time so it was considered a luxury and saved for special occasions such as Christmas and Hogmanay (Scottish New Year’s Eve celebration). Now a days you can get shortbread year-round and all over the world, but it is still very much associated with the holidays.

Even though my didn’t turn out visually like I wanted, I will still share my recipe. I really do think I added too much butter, so I removed the extra half a stick I added at the end, so hopefully that will help. I also made everything in a bowl with a pastry cutter, but I wonder if using a mixer would have been better to incorporate everything a bit more.

Shortbread

½ cup sugar

1 cup butter, cut into pieces

2 cups flour

a splash of vanilla extract

green and red sprinkles

In a bowl, mix together your sugar and flour. Add your butter and vanilla and cut the butter into the flour-sugar mix until it looks like coarse crumbs. Using a stand mixer may make this easier and better combined. I will try that next time.

Dump the dough out onto a surface, add your sprinkles, and begin kneading the dough together. This takes some patience and is a great arm workout.

Once everything is together and formed into a disk, wrap in plastic wrap and refrigerate for about 30 minutes.

Roll out the disk into a larger piece. I made mine about ½ an inch and I really think I that ended up being way too thin. Aim closer to about an inch thick.

Cut into the shapes you want (small bite-sized squares, longer rectangles, circles, whatever) and put on a parchment lined baking sheet.

Bake at 325 for about 20 minutes.

Hopefully the minor adjustments I made to the recipe will help the end result, but even if it doesn’t, it still tastes great! Just don’t enter it into a cookie beauty contest!

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