Shortbread has always been one of my favourite treats, one I always gravitate towards when there is a selection of goodies on offer. So when I was invited to an afternoon tea party recently I chose to take a plate of my mum’s old recipe.
This is a really simple recipe, with no creaming of the butter or kneading of dough. It may not be very traditional, but I will still call it Scottish since it comes from my mum, we ate it many times when I was growing up, and I think she won a few awards at the local fair with it too!
The big difference with this recipe and other shortbread recipes is that you melt the butter instead of creaming it with the sugar. you add the other ingredients and press it into your baking tin. I used a tin to press the mixture down and then used my wooden spoon to press down the edges.
I tried something a bit different this time and used brown sugar instead of white, which is why the shortbread looks a bit dark. I’m not sure if it made much difference to the taste, but it was nice to try something different.
Here’s the recipe…
Easy Scottish Shortbread Recipe
- 350g/12oz of plain flour
- 170g/6oz of butter
- 50g/2oz granulated sugar (or brown sugar)
- 4 tablespoons of milk
- A sprinkle of granulated sugar for the top
- Sift the flour and sugar into a large bowl
- Melt the butter and milk
- Add the melted butter to the flour and sugar
- Stir to combine
- Line a baking tray with baking paper
- Press the mixture into the tray
- Make small marks with a fork on the top
- Bake at 180c/350F for about 30 minutes
- Sprinkle with sugar
- Cut into fingers
- Cool on a cooling rack
This is a lovely treat for afternoon tea or supper, especially at Christmas or New Year, or any occasion!