NAILED IT!15 SCOTTISH SHORTBREAD - 9/19/22

NAILED NAILED
SCOTTISH
SHORTBREAD
19 SEPTEMBER 2022

Because I am on a restricted diet this week,
I can't do the baking project I'd intended,
but I still wanted to bake SOMEthing.
Elizabeth W realized that I could have shortbread cookies,
as I am allowed butter, white flour and sugar. So Neal bought
some of the Walker's shortbread cookies.
Well, I thought, *I* could bake these; how difficult can they be?
I showed her the recipe I'd settled on, but Elizabeth had a better one . . .
from Real Baking with Rose. (If the video seems dated,
it was uploaded in 2009, but I assume it was made years before that,
as you can see by the cupboards and the background.)
With only four ingredients, all of which I had readily available, I was set to use this one.

I also decided to keep the process simple and just make wedges,
altho I'm thinking that over the Howlidays,
I might make cookies to decorate from this recipe.

The mixing station, without the powdered sugar . . .

. . . you'd think I could remember four ingredients, right? Well, you'd be wrong.
The point at which you stop the mixer . . .

. . . and knead by hand until the dough comes together . . .

Somedog trying to be so good and staying out of the kitchen . . .

. . . altho when I began working at the table,
she moved to a better viewing position . . .

(And yes, we are treating her right eye.)

And here are the two big shortbread cookies, right out of the oven . . .

Can't you just smell them?

After cooling in the pans for 10 minutes, I put them on the cutting board;
the first one cracked . . .

. . . but they cut into wedges just fine. The trick is to cut quickly.

These were much better than the Walker's; lighter and crumblier.
This recipe is DEFINITELY a keeper.

SPEED
23 SEPTEMBER ADDENDUM:
I again made this recipe,
this time with KerryGold Irish Butter®.
The dough itself felt like
I was kneading a lump of butter,
BUT neither of us felt there was
enough of a difference
in taste or texture
of the final product to justify
double the cost of the
Land O'Lakes® butter I've used
all my baking life. I do have
another package of the KerryGold®,
so I will make another batch,
this time with almond flavoring.

THE RECIPE I USED

NAILED NAILED

SCOTLAND
JACKIE McGUINNESS
in England, formerly of Scotland:
Shortbread is my favourite biscuit. I used to make some with grated orange zest in the mix. It was very nice. I don't roll it out; I pat it into a cube sort of shape, wrap in clingfilm and chill. Then I just slice it into fingers and bake it.

'TIS THE SEASON . . . FOR PUMPKIN CAKE HERE

NAILED NAILED NAILED NAILED

SCOTTISH SHORTBREAD 19 SEPTEMBER 2022
Because I am on a restricted diet this week, I can't do the baking project I'd intended, but I still wanted to bake SOMEthing. Elizabeth W realized that I could have shortbread cookies, as I am allowed butter, white flour and sugar. So Neal bought some of the Walker's shortbread cookies. *Well, I thought, I* could bake these; how difficult can they be? I showed her the recipe I'd settled on, but Elizabeth had a better one . . . from Real Baking with Rose. (If the video seems dated, it was uploaded in 2009, but I assume it was made years before that, as you can see by the cupboards and the background.) With only four ingredients, all of which I had readily available, I was set to use this one. I also decided to keep the process simple and just make wedges, altho I'm thinking that over the Howlidays, I might make cookies to decorate from this recipe. The mixing station, without the powdered sugar . . . . . . you'd think I could remember four ingredients, right? Well, you'd be wrong. The point at which you stop the mixer . . . . . . and knead by hand until the dough comes together . . . Somedog trying to be so good and staying out of the kitchen . . . . . . altho when I began working at the table, she moved to a better viewing position . . . (And yes, we are treating her right eye.) And here are the two big shortbread cookies, right out of the oven . . . Can't you just smell them? After cooling in the pans for 10 minutes, I put them on the cutting board; the first one cracked . . . . . . but they cut into wedges just fine. The trick is to cut quickly.** These were much better than the Walker's; lighter and crumblier. This recipe is DEFINITELY a keeper.
	23 SEPTEMBER ADDENDUM: I again made this recipe, this time with KerryGold Irish Butter®. The dough itself felt like I was kneading a lump of butter, BUT neither of us felt there was enough of a difference in taste or texture of the final product to justify double the cost of the Land O'Lakes® butter I've used all my baking life. I do have another package of the KerryGold®, so I will make another batch, this time with almond flavoring.
THE RECIPE I USED

JACKIE McGUINNESS in England, formerly of Scotland: Shortbread is my favourite biscuit. I used to make some with grated orange zest in the mix. It was very nice. I don't roll it out; I pat it into a cube sort of shape, wrap in clingfilm and chill. Then I just slice it into fingers and bake it.