History is a huge interest of mine. I love learning about the past and learning about the impact it had on shaping the world as it is today. One particular area of history that I enjoy is learning about my ancestral roots.
Over the years, one of the ancestral roots that I have taken a particular interest in, is my Scottish roots. It makes up the larger portion of my ancestry (The other largest portion is Irish). I have spent years immersing myself in learning about my ancestry and these countries from which my blood lines stem from.
One of the ways I have exposed myself to these cultures is by preparing authentic foods that are made in those countries (both present & past recipes). One of my favorite authentic Scottish desserts is “Scottish Shortbread”.
Although many people think that Scottish food is bland, I will quickly disagree. If made correctly, it is actually quite flavorful and it grows on you. The best part about it too, is that its only 4 ingredients. Which makes it extremely easy to make. So if you are interested in trying out a taste of Scotland. Give this a try!
- 2 ¼ cups flour (all-purpose)
- ¼ cup sugar (granulated & fine)
- 1 ¼ cup butter (cold/unsalted)
- ¼ cup sugar (powdered)
- Preheat oven to 275°
- In a medium-sized bowl, combine the sugars.
- Whisk until evenly blended.
- Set aside.
- In another medium-sized bowl, combine the butter and sugar mixture.
- Cream until fluffy and light.
- Next, divide the flour into two parts.
- Add one part of flour at a time to the butter mixture.
- Mix until evenly blended in between each addition.
- Take the dough and divide in half.
- Using your hands, lightly press each half of the dough into the cake pans.
- Once the dough has been spread, take fork tines and create a line pattern around the edge of the dough.
- Next, take the fork and poke a bunch of holes in the remaining portion of the dough. (Since my daughter was my helper she decided to only make the lines and not the holes. She wanted it to look like the sun and said suns shouldn’t have holes in them)
- Place the cake pan in the oven.
- Bake for 55-60 minutes or until very light golden (pale).
- Once the shortbread is done, remove the cake pans from the oven.
- Cool the pans on a wire rack for 15 minutes.
- Flip the cake pans upside down and remove the shortbread from the pan.
- Place the shortbread on a flat surface and cut into wedges (Or whatever shape you like).
- Place the wedges on a wire rack to finish cooling.
- Once fully cooled, grab a glass of milk and enjoy!
If you want to add tad more “sweetness” to the shortbread, lightly sprinkle some powdered sugar on top of the shortbread when it’s still warm.
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