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- Scottish Shortbread: As far as shortbread is concerned, I'm a great believer in simplicity. The recipe for Balmoral Shortbread below is typical of this style.
- However, with Scots cookery, one should never ignore Mistress Margaret
- (Meg) Dods. Her "Cook's and Housewife's Manual" was promoted (ghosted) by Sir Walter Scott, who coined her pseudonym. The recipe for Petticoat Tails is described by Catherine Brown (Scottish Regional Recipes) as "a ladies' shortbread - men generally prefer thick fingers".
- Other recipes call for additions such as rice flour, cornflour
- (cornstarch), lemon peel, grnd or possibly slivered almonds (or possibly almond essence)
- but these are all just curlicues. As for the commercially produced Choc Chip Shortbread and Cherry Shortbread ... they are about as Scots as the Taj Mahal.
- Note the 3:2:1 ratio - what could be simpler.
- Preheat oven to 350F / 180C / Gas 4
- Sift flour onto a board. Put sugar in a separate pile on the board, and work in butter. Gradually knead in flour: you should end up with a hard dough. Flour the board and roll to a thickness of 3mm to 5mm. Cut into circles and prick with a fork. Bake on a greased tray for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 12 servings | |
| Calories 298 | |
| Calories from Fat 153 | 51% |
| Total Fat 17.43g | 22% |
| Saturated Fat 10.8g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 121mg | 5% |
| Potassium 78mg | 2% |
| Total Carbs 32.06g | 9% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.19g | 0% |
| Protein 4.59g | 7% |
