Last updated 6/12/2012 1:06:33 AM. Recipe ID 32099. Report a problem with this recipe.
Title: Balmoral shortbread
Yield: 36 Servings
375 g Plain flour
250 g Butter (nothing else will
125 g Sugar
From: Iain G Liddell
Date: Tue, 18 Jan 1994 09:54:44 +0000 (GMT) Scottish Shortbread: As
far as shortbread is concerned, I'm a great believer in simplicity.
The recipe for Balmoral Shortbread below is typical of this style.
However, with Scots cookery, one should never ignore Mistress Margaret
(Meg) Dods. Her "Cook's and Housewife's Manual" was promoted
(ghosted?) by Sir Walter Scott, who coined her pseudonym. The recipe
for Petticoat Tails is described by Catherine Brown (Scottish
Regional Recipes) as "a ladies' shortbread - men generally prefer
Other recipes call for additions such as rice flour, cornflour
(cornstarch), lemon peel, ground or slivered almonds (or almond
essence) but these are all just curlicues. As for the commercially
produced Choc Chip Shortbread and Cherry Shortbread ... they are
about as Scots as the Taj Mahal.
Note the 3:2:1 ratio - what could be simpler.
Preheat oven to 350F / 180C / Gas 4
Sift flour onto a board. Put sugar in a separate pile on the board,
and work in butter. Gradually knead in flour: you should end up with
a firm dough. Flour the board and roll to a thickness of 3mm to 5mm.
Cut into circles and prick with a fork. Bake on a greased tray for
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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