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My review
Burrebrede (Scottish Shortbread)
TECHIMPAIRED
"This is a medieval Scottish shortbread recipe. It has been a holiday favorite for my family and friends for years. The shortbread keeps very well in an airtight tin or tightly wrapped in tinfoil."
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Ingredients
50 m servings 567 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
- Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
- Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.
Footnotes
- Cook's Note:
- This recipe is really designed to be baked in a shortbread pan, which I highly recommend.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 567 calories; 31.3 g fat; 65.4 g carbohydrates; 6.9 g protein; 81 mg cholesterol; 413 mg sodium. Full nutrition
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Reviews
Read all reviews 1719 Ratings
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Most helpful positive review
7/28/2008
I've made this recipe two times now. The first I followed the recipe exactly. The second time, I added all but 2 tbs of the sugar/spice mixture into the flour before mixing in the butter. I th...
Most helpful critical review
1/3/2008
Ugh! What a disappointment! I LOVE shortbread and LOVE the spices the recipe calls for, but this did not work! The shortbread itself was heavy and floury rather than light and melt-in-the-mouth...
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7/28/2008
I've made this recipe two times now. The first I followed the recipe exactly. The second time, I added all but 2 tbs of the sugar/spice mixture into the flour before mixing in the butter. I th...
8/22/2007
This deserves a lot more reviews than it has received. It was really delicious and different, yet appealing to a wide variety of tastes. Everyone I served these to loved them. One thing I should...
6/27/2009
We really liked these. They melt in your mouth! I didn't have any superfine sugar, but I whirled some regular sugar in my food processor, which did the trick. The flavor is very subtle, but lett...
12/18/2006
Excellent recipe-I did not change a thing. This serves 6 with VERY generous servings so could most likely serve 12. I will definitely make again!!
12/23/2010
This is delicious. I made it as described but opted for a 9 inch square pan. The result, at full baking was both a little undercooked in the center, and over crisped on the outside. Next time I'...
1/3/2008
Ugh! What a disappointment! I LOVE shortbread and LOVE the spices the recipe calls for, but this did not work! The shortbread itself was heavy and floury rather than light and melt-in-the-mouth...
11/30/2006
Wonderful cookies. I cut into small squares after they had cooled for a bit. Taste great! A new annual!
9/16/2007
I would love to make this again. It's really tasty, and I like the middle ages part. Wouldn't it be good with wine? Could someome tell me how to make it less crumbly? I cooked it in a cast ir...