Traditional Scottish Shortbread
My older brother, Robert, invited Alec to dinner at our home. I admit I was smitten by him….We were wed just 6 months later….” Here is one of Alec’s favourites.
Traditional Scottish Shortbread from “Memoirs from Mrs. Hudson’s Kitchen”
A personal favourite of my late husband and tea drinkers everywhere.
1 cup butter
1 cup sugar (confectioner’s, icing)
3 ½ cups all-purpose flour
Cream butter and sugar.
Add 3 ½ cups of flour, ½ cup at a time.
Mix well and knead thoroughly. Add more flour if needed. The more you knead the tastier the shortbread will be.
Pat the dough into a round, baking tin. (Don’t roll it or grease the pan; the dough is rich enough.)
Prick with a fork all the way through, top to bottom, in a design if you can.
Bake in a 300F oven (very slow) for 45-60 minutes. Do not let shortbread get brown on top.