Rating: 3 stars 3
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

This is a Scottish Shortbread that I have created by trial and error. It is a favorite of my family and friends.

Gallery

Recipe Summary

Servings:
60
Yield:
4 - 5 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place butter (not softened) in a large mixing bowl. Add flour, sugar and corn starch. Mix with hands (do not use a mixer) until blended and most of dough is like course cornmeal. It will be very lumpy.

  • Spread a portion of the dough into the bottom of a glass pie pan and press firmly into the pan. Add dough until the thickness is about 1/2 inch thick.

  • Place in oven and bake until edges are golden brown. Remove from oven and use a fork to create perforations. Shortbread will break easily when cooled. Remove from pie pan by placing a plate to cover, then flipping over - shortbread will fall out in one piece.

Nutrition Facts

126 calories; protein 1.3g; carbohydrates 16.3g; fat 6.3g; cholesterol 16.3mg; sodium 43.9mg. Full Nutrition
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