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Scottish Shortbread Margie Hume (from her Scottish grandmother) Yield: 25 to 30 squares 1¾ cups all purpose flour ¼ cup corn starch ½ cup sugar ¼ tsp. salt 2 sticks butter (do not use margarine) Pre-heat oven to 325o. Lightly grease 8" x 8" baking pan. Beat butter until light and fluffy. Sift together flour, corn starch, sugar and salt. Gradually stir into butter until well blended. Quickly and gently pat dough into pan. Prick dough with a dinner fork or small skewer. Bake 30 to 35 minutes until just the color of straw. Do not overbake. Cut into squares while still warm. Prick again as holes fill in during baking. Raspberry Filled Shortbread Follow directions for basic shortbread recipe. Divide dough into two halves. Place one half in pan. Spread raspberry jam onto dough leaving ½ inch around edge. Pat other half of dough on jam covering as much as possible. Follow baking instructions from basic recipe. |
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