The Most Delicious Scottish Shortbread in History

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.

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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.  IMG 5233

This is all you need.

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I only use Gold Medal flour.  It’s worth the extra 50 cents.  There’s a reason they’re still around.

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The butter.  Somehow it doesn’t seem as bad for you with that happy cow.

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Toss all of those sticks in the mixer.  Don’t feel too guilty.  You can cut very small squares.

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Add the sugar.  It’s only a cup!

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If your butter gets stuck like this, let the mixture sit for a few minutes.  It’s not softened enough.

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Mix until the butter and sugar have fluffy tips.

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Add the flour.  One cup at a time.

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The dough should look like this.

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I spread the whole thing out with a spatula and then even it out with my fingers.

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Have fun with that fork.   Put in the oven and bake until golden, about 30-35 minutes.

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This looks a little more golden than I would like, but the result is delicious.  Do not go darker than this.

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Cut into squares right away.  I use a pizza cutter.  Much faster.

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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.


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