Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Scottish Bakers Shortbreads 1959
At a Glance
- Prep
- 20 minutes
- Cook
- 35 minutes
- Total
- 50 min
- Servings
- 4.00 dozen
Categories
- cookie
Cuisine
- Scottish
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Scottish Bakers Shortbreads 1959 brings together 2 cups butter, 1 1/2 cups superfine sugar (castor), 4 cups all-purpose flour in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 4 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 2 cups butter
- 1 1/2 cups superfine sugar (castor)
- 4 cups all-purpose flour
- 1 cup rice flour
- 1 dash salt (optional)
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Cream the butter and sugar very well.
Sift the flours after measuring and combine together.
Add flours to creamed mixture very gradually blending well after each addition.
Knead on bread board for ten minutes.
Lightly flour the bread board and roll our to 1/4 to 1/2 inch thick.
Cut into rounds with a cookie cutter and place on ungreased cookie sheet.
Prick gently with a fork.
Cover lightly and chill for an hour.
This lets the gluten in the flour rest and relax from all the kneading.
Bake in preheated 300 degree oven for 30 to 40 minutes, depends on your oven.
Bake until light tan in colour.
Remove from oven and onto a wire rack.
Store in a air tight container in a warm place.( cupboard).
Allow to mellow and age for 1 to 2 weeks.
Should make 4 dozen cookies.
Keep Cooking
More butter Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
