I have a weakness. It’s butter. If you like butter as much as me, then I have no doubt you will also love this “buttery goodness” (my daughter Zoë’s words). You can see why.
I’ve been making these for years. Once again, it’s another shared recipe from a woman named Helen Bradley. She used to bring these into work years ago. I think they lasted about one hour.
Here’s her original recipe from our company cookbook. I haven’t’ strayed from it at all.
This is all you need.
I only use Gold Medal flour. It’s worth the extra 50 cents. There’s a reason they’re still around.
The butter. Somehow it doesn’t seem as bad for you with that happy cow.
Toss all of those sticks in the mixer. Don’t feel too guilty. You can cut very small squares.
Add the sugar. It’s only a cup!
If your butter gets stuck like this, let the mixture sit for a few minutes. It’s not softened enough.
Mix until the butter and sugar have fluffy tips.
Add the flour. One cup at a time.
The dough should look like this.
I spread the whole thing out with a spatula and then even it out with my fingers.
Have fun with that fork. Put in the oven and bake until golden, about 30-35 minutes.
This looks a little more golden than I would like, but the result is delicious. Do not go darker than this.
Cut into squares right away. I use a pizza cutter. Much faster.
Serve warm with a cup of tea OR coffee. It seems anti-Scottish to suggest coffee, but it’s a great accompaniment, too. I do not drink coffee and never will, but I try to be progressive. Hope you like.