Difference between revisions of "Scottish Shortbread"
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| − | + | == Description == | |
| − | + | [[Image:Shortbread.jpg|thumb|300px|Shortbread]] | |
| − | An | + | An unusual '''shortbread''' recipe in that this one also uses [[brown sugar]] and some [[cornmeal]] - it works!!! Delicious with [[ice cream]], or on they're own. |
== Ingredients == | == Ingredients == | ||
| − | *1 | + | * 1 cup [[butter]], softened |
| − | * | + | * ½ cup [[granulated sugar]] |
| − | * | + | * ¼ cup firmly packed [[brown sugar]] |
| − | + | * ½ teaspoon [[salt]] | |
| − | + | * ¼ teaspoon [[vanilla]] | |
| − | + | * 2 tablespoons white [[cornmeal]] | |
| − | + | * 1¾ cups [[all-purpose flour]] | |
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| − | == | + | == Directions == |
| − | + | # Place rack in center of oven. | |
| − | + | # Preheat oven to 330°F. | |
| − | + | # [[cream]] [[butter]] with sugars until light and fluffy. | |
| + | # Add [[salt]], [[vanilla]] and [[cornmeal]] and beat until combined well. | ||
| + | # Add [[flour]], ¼ cup at a time, beating until just combined. | ||
| + | # Divide dough into 4 balls and on each of 2 baking sheets, press 2 of the balls into 5 inch rounds. | ||
| + | # With fork tines, score each round into 6 wedges and prick edges decoratively. | ||
| + | # Bake for 20 – 30 minutes, or until shortbread is just firm. | ||
| + | # Cut halfway through each round along prick marks and transfer to racks to cool. | ||
| − | [[Category: | + | [[Category:Scottish Desserts]] |
| − | + | [[Category:Shortbread Recipes]] | |
| − | [[Category: | + | [[Category:Brown sugar Recipes]] |
| − | [[Category: | + | [[Category:Cornmeal Recipes]] |
| − | [[Category: | + | [[Category:Ice cream Recipes]] |
| − | [[Category: | ||
Revision as of 14:34, 25 March 2012
Description
File:Shortbread.jpg
Shortbread
An unusual shortbread recipe in that this one also uses brown sugar and some cornmeal - it works!!! Delicious with ice cream, or on they're own.
Ingredients
- 1 cup butter, softened
- ½ cup granulated sugar
- ¼ cup firmly packed brown sugar
- ½ teaspoon salt
- ¼ teaspoon vanilla
- 2 tablespoons white cornmeal
- 1¾ cups all-purpose flour
Directions
- Place rack in center of oven.
- Preheat oven to 330°F.
- cream butter with sugars until light and fluffy.
- Add salt, vanilla and cornmeal and beat until combined well.
- Add flour, ¼ cup at a time, beating until just combined.
- Divide dough into 4 balls and on each of 2 baking sheets, press 2 of the balls into 5 inch rounds.
- With fork tines, score each round into 6 wedges and prick edges decoratively.
- Bake for 20 – 30 minutes, or until shortbread is just firm.
- Cut halfway through each round along prick marks and transfer to racks to cool.
