TRUE SCOTTISH SHORTBREAD
Number Of Ingredients 4
Steps:
- Sift flour into a bowl with a pinch of salt. Set aside.
- Grease an 8" round (for fingers) or circle (for petticoat tails) baking pan with butter. Set aside
- Preheat oven to 325 degrees.
- Put the butter into a bowl and mash with fork until soft and creamy and there are no lumps. (Add a pinch of salt if using unsalted butter.) If mixture gets too warm, refrigerate and then continue mashing.
- Add the sugar and mix well.
- Add the salted flour a little at a time, mixing with fork.
- Knead well on a lightly floured surface for 7 - 10 minutes. If dough gets too warm, refrigerate before continuing.
- Roll dough out to shape of pan - about 1/2 inch thick. Place in pan. Pat with fingers as needed.
- If using square tray, poke all over with fork. If using round tray, decorate outer edge by pressing a fork around the outside, and score the dough into eight equal sections by cutting about half way through the dough towards the bottom of the pan.
- Bake until golden brown for about 45 minutes at 325F / 165C degrees, until it's just starting to darken around the edges. Remove quickly and place the hot tray on a very cold surface until cool.
- For square pan, while still quite warm in the tray, mark across and cut into finger-shaped pieces, but leave them in the tray, cut and together, until fully cold. For petticoat tails it's customary to sprinkle liberally with castor sugar.
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