Secret Scotland

If it's secret, and in Scotland…

Today is Shortbread Day

06 January is Shortbread Day.

Not sure why it’s on the 6th of January, given we start stuffing it into our faces on Hogmanay, and carry on into 01 January, one would think either of those two dates would have been more appropriate.

It’s not really all that difficult to make shortbread, most recipes basically call up one part sugar, two parts butter, and three parts flour.

Given that basic starting point, I wonder how some bakers manage to absolutely ruin the stuff, and serve up hard biscuits instead of deliciously crumbly, melt in the mouth shortbread, which might even start crumbling in your hand if it is really good.

I found this online…

Three ingredient shortbread fingers (makes  10) – Prep  4 minutes. Cook 12 minutes.

175 g Butter
75 g Caster Sugar
250 g Plain Flour

Instructions

Preheat oven to 180°C.

Mix the flour and sugar in a bowl, then add the butter and rub into the mix. Knead until smooth.

Shape into fingers (you can change this if you really want to).

Cook on a baking sheet for 12 minutes.

Less time makes them softer, more time makes them harder, and your oven may vary, so experiment with the time and temperature to suit.

I should really even try to advise, as I use one of those glass halogen fan ovens now – I’m a complete convert, since it doesn’t make pies soggy, like conventional ovens.

Some like to add various things to the basic recipe – anything from dried fruits to chocolate chips to lavender, but the basic recipe remains the same. And you might as well keep it that way, and forget the ‘accessories’. While the odd chocolate chip or two (and I really mean that few) can’t be faulted (Chocolate!), the same can’t be said of the dried fruit type. It’s RUBBISH! Even from the big name shortbread makers, who make ‘good stuff’. For some reason, they all use dried fruit that is like little black stones, and no matter how long you suck the stuff for, or how much tea you drink to try to soften it – it just STAYS like little black stones, which I eventually just dispose of while ‘mine host’ is looking in the other direction.

One suggestion – big, chunky, shortbread fingers are usually the best bet.

If they look like these, then you’re probably in for a treat.

Shortbread Fingers

Shortbread Fingers

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06/01/2019 - Posted by | Civilian |

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