| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Scottish | Scottish | 1 | servings | |
INGREDIENTS
| 1 1/4 | lb | Plain flour |
| 1 1/4 | lb | Self-raising flour |
| 1 | lb | Butter |
| 7 1/8 | oz | Sugar |
| 1/2 | ts | Salt |
INSTRUCTIONS
Cream butter and sugar together. Lightly work in sieved flours and salt, but do not knead or it will toughen. When mixture resembles short-crust pastry, turn out on lightly floured board. Press with hand into one or two large rounds; to avoid toughening, do not roll. Put on ungreased baking sheet, pinch edges with finger and thumb. Prick all over with a fork, making an attractive pattern. Bake in oven, 250°F (120°C) to 275°F (135°C), about 1 hour. Let cool before turning out on to a rack. Converted by MC_Buster. NOTES : Of all the baked goods from Scotland, shortbread ranks at the top, amply underlining the widely-held opinion that baking is the Scottish specialty. Shortbread is unique, a cake unlike any other, eaten all year round, especially at New Year and made only from the finest materials. It must be made with butter; margarine or other lards will ruin the taste. In Shetland and Orkney the people call it the 'Bride's Bonn' and add about 2 tsps of caraway seeds; a typically Norse touch. (The Norse spirit Akvavit is flavoured with caraway.) The edges are traditionally notched by pinching with finger and thumb, believed to symbolize the sun's rays from the days of the Dawn religion; sun-worship. Converted by MM_Buster v2.0l.
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