|The Scottish Kitchen|
|by Christopher Trotter|
A beautifully produced cookbook, featuring 150 regional Scottish recipes, both traditional and modern.
1 - 10 of 84 for scottish shortbread
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Beat butter until soft. Add sugar and extract. Beat until smooth. Stir salt into flour and mix well, then add flour and salt mixture to first ...
In mixer bowl, ... but pliable. Spray shortbread mold with vegetable ... spatula. Carefully unmold onto serving plate. Cut into wedges. Makes one shortbread.
Grease 8" round cake pan. Line bottom with wax or parchment paper. Cream butter until fluffy, but not too much. Mix in both types of sugar, then both ...
Cream the butter (electric mixer). Add the sugar, but keep creaming. Then slowly add the flour. Press the dough down into the pan. Then bake at 325 ...
Cream sugar and butter; add flour and salt. Put dough in refrigerator to stiffen, about 20 minutes. Pat into a baking dish. Bake at 350 degrees for ...
Mix all ingredients together until well blended. Pat evenly into ungreased 9 x 13 pan. Prick all over with a fork. Bake in a pre-heated 300°F oven ...
Cream the butter, ... Use a scotch shortbread mold or pat into a jelly roll pan and cut into squares while they are still warm. Bake at 350°F for 25 minutes.
Preheat oven to 275 degrees. Grease four 8-inch round cake pans or 1 large pizza pan. In a large mixing bowl with electric mixer at medium speed. ...
Cream butter. Add sugar, 1/2 at a time, until smooth. Work in flour gradually, best done with your hands. Roll dough 1/4 inch thick, then cut dough ...
Preheat oven to 275°F. Grease an 8 inch square baking pan and set aside. In a small bowl, with electric mixer at medium speed, cream butter and ...
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