Guests at Brambleberry can always enjoy Sherry’s homemade Scottish shortbread cookies.
This rich butter cookie is the easiest of all Scottish tea time treats.
Scottish shortbread recipe
One cup flour
1/3 cup powdered sugar
1/2 cup soft butter (don’t even think about using margarine)
Combine all ingredients in bowl with pastry blender. When mixture resembles fine crumbs, knead and press into a shortbread mold. If you don’t have a mold, use a pie plate and pat into the bottom. I have also found madeline pan molds to work just as well. If using pie plate, you should score the dough into 8 to 12 wedges.
Bake at 325 for 30 to 35 minutes until lightly browned. Let cool in pan for 10 minutes. Loosen edges with a knife and flip onto a cutting board. Use a knife or a pizza cutter to fully cut the wedges. Store in an airtight container for up to two weeks.