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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Granny Peatie's Scottish Shortbread Recipe

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This recipe for Granny Peatie's Scottish Shortbread is from House of Rice: Bill's Favorite Foods Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb butter
15 T (6 oz.) sugar
5 3/4 T (2 oz) rice flour
2 3/4 cups (12 oz) flour
Directions:
Directions:
Rub butter into sugar. Gradually work in rice flour with your hands, then the flour. Keep kneading until the dough is free from cracks. Divide into two. Shape into rounds. Prick with a fork. Pinch round the edges. Bake in moderate oven (350ºF) on a greased baking sheet till golden and firm (about 18 minutes).
Number Of Servings:
Number Of Servings:
About 30 cookies
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This is a recipe found in Gram Helen’s recipe box from Grampa Jim's grandmother in St Andrews, Scotland back in the late 1800s. I now make it at least 4-5 times a year and every time I do, I think of Great-Great-Granny Euphemia Summers Peatie.

I also take the dough and make it into a log and freeze for 30 minutes. Then cut into slices and bake. This make a much more uniform cookie than the traditional Scottish way from the 1800s.

 

 

 

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