A family memory
The Story Behind It
This is a recipe for Scottish shortbread which I picked up from Glamis (pronounced Glams) Castle in Scotland—seat of the 18th Earl and Countess of Strathmore and Kinghorne and childhood home of Her Majesty the late Queen Mother.
I have been using this recipe for quite a few years now as it is not too sweet but nice and short. Tony’s family have Scottish blood, so shortbread has featured a great deal in the family cuisine. Very popular at Christmas time. Because this is so popular with the family, I always double the ingredients.
Ingredients
4 oz butter
4 oz plain flour
2 oz corn flour
2 oz castor sugar
Directions
Sieve flour and corn flour together; I recommend doing this at least five times.
Cream butter until soft, then add the castor sugar and beat until the mixture is pale and creamy.
Work in the flour mixture a tablespoonful at a time.
Lift shortbread onto a large baking tray.
Roll out to an 8-inch circle or place in a baking tin that has been greased and floured.
Pinch the edges and prick the shortbread well with a fork.
Chill in the refrigerator for 15 minutes; this is very important.
Bake at 325°F for 35 minutes or until golden brown.
While still hot, cut the shortbread into wedges and sprinkle with castor sugar while it remains in the baking tray.
Cool in the baking tray, then lift the pieces onto a wire tray.