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Tradicional Shortbread Recipe
A Childhood Recipe
instead of carrying the bride over the threshold,In Shetland a decorated shortbread was traditionally broken over a bride’s head before she entered her new home.
Shortbread was classed as a bread by bakers to avoid paying the tax placed on biscuits.
The Scottish custom of eating shortbread on New Year’s Eve derives from an ancient pagan ritual of eating Yule Cakes.
Petticoat tails: When baked in a round tin and then cut into triangles,the triangles resemble the shape of fabric pieces used to make petticoats during the rein of Queen Elizabeth I.
January 6th of each year is National Shortbread Day.
One of my earliest Kitchen experiences goes way back as a young boy living in Yorkshire, England. That's right, it's James Herriot Country. As a young lad sat on the kitchen worktop watching his mum making a variety of baked goods for the rest of the six hungry kids waiting for those delights to emerge from the oven, and then it was like 1st day of the sales as to who gets there first.
Mum always let us help rolling pastry, kneading the dough, whisking the mix & best of all, licking the bowl and whisk attatchments. This is when my interest started in trying to recreate what she had shown me.
Saturday Afternoon: this was when mum & dad always did the weekly shopping, and this meant....."the kitchen was mine". So i could now go ahead and make as much mess as i wanted and no one to make you clean up.........just yet. So lets get onto the recipe of one of my first sucesses as a child and still one of my favorites some 30+ years on.
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How to do it
- Add the sugar and butter at room temperature together in a bowl and mix together until you have a cream consistency. A food mixer will make your life so much easier at this point.
- Add the plain flour and rice flour to the creamed butter and mix in well. You should have a bread crumb textured mix.
- Por the mix into your baking tray. I found there is suficient butter in the mix not to have to prepare your baking tray to stop the mix sticking to your tin. Press the mix down with your hands leveling it out to about 1cm thick.
- With the back of a Spoon, smooth over the mix aplying gentle pressure as you go. With the prongs of a fork prick all over the surface of the mix.
- Put your mix in the middle of your preheated oven at 190°C, 375°F, Gas mark 5 until golden brown. It is always better to under cook it than over. while still warm, sprinkle with some white sugar and cut into desired pieces.
- At Stage 2: You can add different ingredients to spice up your shortbread to your personal taste. Try adding a small amount of dried lavander, choc chips, small pieces of dried fruit, lemon zest or just keep it nice and plain.
- 250g (10oz) Plain Flour
- 200g (8oz) Butter
- 100g (4oz) White or Brown Sugar
- 100g (4oz) Ground Rice (Rice Flour
- White Sugar, for sprinkling on top
- Pinch of salt
Weigh up butter & sugar
- Handle the mixture as little as possible. This will keep the mixture light and crumbley.
- For the best results in taste, always use real butter,
- Cut into pieces while still warm with a very sharp knife.