Scottish shortbread cookies are always on hand.
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.