Traditional Scottish shortbread is not something I have tackled before since my family has always eaten my Grandma’s Whipped Shortbread. It also has never been a favorite of Mike’s so that paired with my love of whipped shortbread has made them fall of my Christmas baking list year after year.
Until this year. This year I decided to tackle it and came up with my own version. I think what most versions are missing is the silky smoothness of icing sugar, that’s what helps make whipped shortbread so yummy. A lot of recipes use cornstarch to give it that silky texture, while I found I prefer to use a sugar to do that job. I also find that most lack true flavor – now don’t get me wrong, butter is great!- but I wanted another layer of taste in there. Vanilla was out for sure because then they taste too much like a sugar cookie and overrides the classic butter taste that shortbread is known and loved for. So a bit of brown sugar adds a little bit of taste dimension to these.
So these were a concoction to get the correct amounts of everything in there and still be a “classic shortbread”. Too much icing sugar and they would just be the same as whipped. Too much brown sugar and they would lose the buttery flavor.
I think this ratio nails it because not surprisingly, they were a hit. Mike couldn’t stop eating them and I took that as the ultimate compliment because he does not eat traditional shortbread.
Or he was just really hungry.
Truly though, this is the recipe I will stick to for texture and flavor from now on.
- 1 cup of butter1/4 cup brown sugar1/4 cup icing sugar1/4 tsp salt only if you use unsalted butter2 cups of flour
- Kick the tires and light the fires to 350 degreesCream together your butter and brown sugar, making sure that there are no lumps in your brown sugar.Add in the icing sugar and combine.Add in the salt and flour slowly, with the mixer on low â€“ this is not whipped shortbread after all- until the dough is completely mixed together.Roll dough until it's a 1/4 inch thick and cut into shapes as desired.Bake on parchment lined sheets at 350 degrees for 10-12 minutes, until the cookies are lightly browned.Remove and cool on sheets for several minutes, then remove and cool completely on baking racks.
Still Like My Whipped Shortbread Best, But This is Pretty Close Magpie0