Celebrating spring with SCOTTISH SHORTBREAD


Saturday afternoon I was trying to get some work done on a new project but after a little while I realized that my eyes were crossing and I was getting absolutely  no work done. After goofing off for a little while I realized I really needed some cookies;). There were no eggs in the house and my desire to go do the grocery shopping was really low. Then I remembered this beautiful ceramic Scottish shortbread form that my sister gave me for my birthday. I have never used it because I was afraid to ruin it – for a little while I had considered hanging it on the wall in the kitchen. I decided that the perfect solution to my spring fever was to CELEBRATE SPRING with Scottish shortbread which I love.

Okay, I admit that I had never baked it before but with internet at my fingertips I decided to give it a go.

First admire this really pretty form.

Recipe adapted from here :
113 grams butter
75 grams sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
140 grams flour

Cream butter and sugar. Then add remaining ingredients. Press into buttered form. This was more difficult than I expected so used some plastic wrap to make it easier.

Every recipe that I read said to prick the top of the batter with a fork. So I did.

Bake in preheated oven at 325 °F (160 °C) for EXACTLY 30 minutes. The rim of the cookies should be golden brown. Cool for 15 minutes

Now for the only stressful part of this recipe. Getting it out of the form. It was so much easier than I expected. Just run a knife around the edge. Turn over and VOILA! Your cookies are out!

Cut into triangles while still warm and let finish cooling.

Get a piece immediately because this stuff goes fast. I timed it. From when I started making to the cookies and when they were all eaten exactly 2 hours passed. I would say it was a success.

Enjoy
and HAPPY SPRING
Alison