Best Kittencals Melt In Your Mouth Scottish Shortbread Recipes

KITTENCAL'S SCOTCH SHORTBREAD BARS

Steps:

• Set oven to 350 degrees F.
• Prepare an ungreased 11 x 7-inch baking pan.
• In a mixing bowl cream butter and sugar well.
• Combine flour, baking powder and salt; gradually add to creamed mixture.
• Spread into a prepared ungreased baking pan.
• Prick well several times with a fork.
• Bake for 20-22 minutes, or until the edges just begin to brown.
• Remove from oven the dust with more icing sugar.
• Cool on wire rack.
• Cut into bars.

REAL SCOTTISH SHORTBREAD

Steps:

• Sift cornstarch, sugar and flour together.
• Blend in butter until combined and then use hands to knead into a soft dough.
• Shape dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.
• Place dough in the bottom of a greased 9x9-inch pan and bake at 300°F for 15-20 minutes or until lightly browned.
• Cool completely in pan and cut into squares.
• Store in an airtight container.

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

SCOTTISH SHORTBREAD

Steps:

• Set oven rack to middle position.
• Preheat oven to 275°F.
• Have two ungreased 8-inch cake pans ready.
• Food Processor Method.
• Cut the butter into 1-inch cubes, wrap it, and refrigerate.
• Process the sugars for 1 minute or so, until the sugar is very fine.
• Add the butter and pulse until the sugar disappears.
• Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
• Dump the mixture into a plastic bag and press it together.
• Remove the dough from the plastic bag and knead it lightly until it holds together.
• Electric Mixer or by Hand.
• Use superfine granulated sugar for the best texture and be sure to soften the butter.
• In a medium bowl, whisk together the sugars.
• In a large bowl, cream the butter with the sugars until light and fluffy.
• With your fingers or with the electric mixer, mix in the flour until the mixture holds together.
• If using the mixer, add the flour in 2 parts.
• For Both Methods.
• Divide the dough into 2 equal parts.
• Pat each half into an ungreased 8-inch round cake pan.
• Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough.
• Prick the rest of the dough all over with the tines of the fork.
• (this keeps the shortbread even and creates the traditional design).
• Bake for 60-70 minutes or until pale golden (do not brown).
• For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.
• Cool in the pans, on a wire rack, for 10 minutes.
• Invert the shortbread onto flat cookie sheet and slide it onto a cutting board.
• While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.
• Transfer the wedges to wire racks to cool completely.