Ping: Ophelia - Recipe for Scottish Shortbread

Wayne Boatwright said:

I can just bet you have a really good authentic recipe. Would you
post it for me? Puleeez????

Would you settle for my Scottish grandmother's recipe?

Shortbread

3/4 c. butter (do *not* use margarine)
4 c. flour, sifted
1 c. sugar
1/4 tsp. salt

Blend salt into flour. In a large mixing bowl, cream together butter and
sugar. Gradually stir in flour until you have a stiff dough. Pat out onto
a greased 6X9 inch baking pan, pressing with a glass to smooth the dough.
[censored] all over with a fork. Bake at 275F for 50-60 minutes or until lightly
browned.

Jill

Oh pshaw, on Tue 20 Nov 2007 09:10:25p, jmcquown meant to say...

Quoted message said:

Wayne Boatwright said:

I can just bet you have a really good authentic recipe. Would you
post it for me? Puleeez????

Would you settle for my Scottish grandmother's recipe?

Shortbread

3/4 c. butter (do *not* use margarine)
4 c. flour, sifted
1 c. sugar
1/4 tsp. salt

Blend salt into flour. In a large mixing bowl, cream together butter
and sugar. Gradually stir in flour until you have a stiff dough. Pat
out onto a greased 6X9 inch baking pan, pressing with a glass to smooth
the dough. [censored] all over with a fork. Bake at 275F for 50-60 minutes
or until lightly browned.

Jill

I will certainly give this one a try, Jill!

I decided to make very plain cookies for Christmas this year, and wanted to
include several different versions of shortbread, in addition to a few
other

Thank you!

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

Wayne Boatwright said:

Oh pshaw, on Tue 20 Nov 2007 09:10:25p, jmcquown meant to say...

Quoted message said:

Wayne Boatwright said:

I can just bet you have a really good authentic recipe. Would you
post it for me? Puleeez????

Would you settle for my Scottish grandmother's recipe?

Shortbread

3/4 c. butter (do *not* use margarine)
4 c. flour, sifted
1 c. sugar
1/4 tsp. salt

Blend salt into flour. In a large mixing bowl, cream together butter
and sugar. Gradually stir in flour until you have a stiff dough.
Pat out onto a greased 6X9 inch baking pan, pressing with a glass to
smooth the dough. [censored] all over with a fork. Bake at 275F for
50-60 minutes or until lightly browned.

Jill

I will certainly give this one a try, Jill!

I decided to make very plain cookies for Christmas this year, and
wanted to include several different versions of shortbread, in
addition to a few other

Thank you!

This shortbread reminds me of those cookies, Lorna Doone's 🙂 I may have to
make some soon... it's been a long time since I did!

Oh pshaw, on Wed 21 Nov 2007 07:18:04a, jmcquown meant to say...

Quoted message said:

Wayne Boatwright said:

Oh pshaw, on Tue 20 Nov 2007 09:10:25p, jmcquown meant to say...

Quoted message said:

Wayne Boatwright wrote:
> I can just bet you have a really good authentic recipe. Would you
> post it for me? Puleeez????
>
Would you settle for my Scottish grandmother's recipe?

Shortbread

3/4 c. butter (do *not* use margarine)
4 c. flour, sifted
1 c. sugar
1/4 tsp. salt

Blend salt into flour. In a large mixing bowl, cream together butter
and sugar. Gradually stir in flour until you have a stiff dough.
Pat out onto a greased 6X9 inch baking pan, pressing with a glass to
smooth the dough. [censored] all over with a fork. Bake at 275F for
50-60 minutes or until lightly browned.

Jill

I will certainly give this one a try, Jill!

I decided to make very plain cookies for Christmas this year, and
wanted to include several different versions of shortbread, in
addition to a few other

Thank you!

This shortbread reminds me of those cookies, Lorna Doone's 🙂 I may
have to make some soon... it's been a long time since I did!

Lorna Doone's is bascially a shortbread, just not as rich. I likek those
too.

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

Wayne wrote on Wed, 21 Nov 2007 15:01:30 GMT:

??>>>
??>> This shortbread reminds me of those cookies, Lorna Doone's
??>> 🙂 I may have to make some soon... it's been a long time
??>> since I did!
??>>
WB> Lorna Doone's is bascially a shortbread, just not as rich.
WB> I likek those too.

Anyone who thinks Lorna Doone's is Scottish shortbread is beyond
redemption! :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Wayne Boatwright said:

I can just bet you have a really good authentic recipe. Would you post it
for me? Puleeez????

I'm not Ophelia but here is a Scottish recipe:

Ayrshire shortbread (from 'The Scottish Kitchen'😉. This contains egg and
cream.

4 oz flour
4 oz rice flour

Or

7 oz flour
1 oz cornflour/cornstarch

4 oz butter [no substitute]
3 oz caster/superfine sugar
1 egg yolk
1 tsp cream

Sieve the flours together and rub in the butter. Stir in the sugar. Bind
together with the beaten egg yolk and cream.
Turn onto a floured board. Divide in half and press into two rounds.
Roll out the rounds to 1/2 thick. Crimp the edges and mark into 6--8
sections. [censored] with a fork and bake in the centre of a cool oven (300F,
149C, gas mark2). Cool on a wire rack and dredge with caster sugar.

Oh pshaw, on Wed 21 Nov 2007 08:05:59a, James Silverton meant to say...

Quoted message said:

Wayne wrote on Wed, 21 Nov 2007 15:01:30 GMT:

??>>>
??>> This shortbread reminds me of those cookies, Lorna Doone's
??>> 🙂 I may have to make some soon... it's been a long time
??>> since I did!
??>>
WB> Lorna Doone's is bascially a shortbread, just not as rich.
WB> I likek those too.

Anyone who thinks Lorna Doone's is Scottish shortbread is beyond
redemption! :-)

I didn't say it was Scottish shortbread. However, it really is based on a
shortbread style of cookie.

Quoted message said:

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

Oh pshaw, on Wed 21 Nov 2007 08:14:14a, Arri London meant to say...

Quoted message said:

Wayne Boatwright said:

I can just bet you have a really good authentic recipe. Would you post

it

Quoted message said:

Quoted message said:

for me? Puleeez????

I'm not Ophelia but here is a Scottish recipe:

Ayrshire shortbread (from 'The Scottish Kitchen'😉. This contains egg and
cream.

4 oz flour
4 oz rice flour

Or

7 oz flour
1 oz cornflour/cornstarch

4 oz butter [no substitute]
3 oz caster/superfine sugar
1 egg yolk
1 tsp cream

Sieve the flours together and rub in the butter. Stir in the sugar. Bind
together with the beaten egg yolk and cream.
Turn onto a floured board. Divide in half and press into two rounds.
Roll out the rounds to 1/2 thick. Crimp the edges and mark into 6--8
sections. [censored] with a fork and bake in the centre of a cool oven (300F,
149C, gas mark2). Cool on a wire rack and dredge with caster sugar.

Thanks, Arri. I don't think I've ever seen a shortbread recipe that
included egg and cream. A nice variation for me to try!

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

Arri wrote on Wed, 21 Nov 2007 08:14:14 -0700:

AL> Wayne Boatwright wrote:
??>>
??>> I can just bet you have a really good authentic recipe.
??>> Would you post it for me? Puleeez????
??>>
AL> I'm not Ophelia but here is a Scottish recipe:

AL> Ayrshire shortbread (from 'The Scottish Kitchen'😉. This
AL> contains egg and cream.

AL> 4 oz flour
AL> 4 oz rice flour

AL> Or

AL> 7 oz flour
AL> 1 oz cornflour/cornstarch

AL> 4 oz butter [no substitute]
AL> 3 oz caster/superfine sugar
AL> 1 egg yolk
AL> 1 tsp cream

Be warned, Scottish recipes were developed in *cool* kitchens
and the average US room temperature is too high. Not everyone
can successfully make shortbread. A lady I know used to always
enlist her teenage son when making shortbread. Either her hands
were too warm or he was faster and did not allow the butter to
melt. Incidentally, I'd never heard of egg in shortbread :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

This is a really good shortbread recipe Wayne, you can add the banoffee
stuff if you wish but it's great on it's own.

http://uktv.co.uk/food/recipe/aid/516509

Sarah

jmcquown said:

Wayne Boatwright said:

Oh pshaw, on Tue 20 Nov 2007 09:10:25p, jmcquown meant to say...

Quoted message said:

Wayne Boatwright wrote:
> I can just bet you have a really good authentic recipe. Would you
> post it for me? Puleeez????

Mannn I never saw this Wayne, sorry🙁((

Shortbread

11/4 lb plain lour

6 oz cornflour

6 oz caster sugar

1 lb butter

extra caster (sugar, to dredge.)

Sift the flour, cornflour and sugar into a mixing bowl. Cut the butter into
the dry

ingredients, then rub the butter in with your fingertips. Mix together well.
You can also do this in a food processor. Press the shortbread mixture into
the tin (10" x12" [censored] the shortbread at even intervals with a fork, and
bake in a preheated low oven (150 degrees C/300 degrees F/ gas2) for about 1
hour, till the shortbread is a pale golden colour. Take the tin out of the
oven and dust the shortbread liberally with sugar, shaking it evenly over
the surface. The sugar will stick to the hot shortbread. Cut the shortbread
into squares and cool on a wire rack.

Quoted message said:

Quoted message said:

Quoted message said:

Would you settle for my Scottish grandmother's recipe?

Shortbread

3/4 c. butter (do *not* use margarine)
4 c. flour, sifted
1 c. sugar
1/4 tsp. salt

Blend salt into flour. In a large mixing bowl, cream together
butter and sugar. Gradually stir in flour until you have a stiff
dough. Pat out onto a greased 6X9 inch baking pan, pressing with a
glass to smooth the dough. [censored] all over with a fork. Bake at
275F for 50-60 minutes or until lightly browned.

I am sure Jill's recipe will be fine too🙂)

jmcquown said:

Wayne Boatwright said:

Oh pshaw, on Tue 20 Nov 2007 09:10:25p, jmcquown meant to say...

Quoted message said:

Wayne Boatwright wrote:
> I can just bet you have a really good authentic recipe. Would you
> post it for me? Puleeez????

Mannn I never saw this Wayne, sorry🙁((

Shortbread

11/4 lb plain lour

6 oz cornflour

6 oz caster sugar

1 lb butter

extra caster (sugar, to dredge.)

Sift the flour, cornflour and sugar into a mixing bowl. Cut the butter into
the dry

ingredients, then rub the butter in with your fingertips. Mix together well.
You can also do this in a food processor. Press the shortbread mixture into
the tin (10" x12" [censored] the shortbread at even intervals with a fork, and
bake in a preheated low oven (150 degrees C/300 degrees F/ gas2) for about 1
hour, till the shortbread is a pale golden colour. Take the tin out of the
oven and dust the shortbread liberally with sugar, shaking it evenly over
the surface. The sugar will stick to the hot shortbread. Cut the shortbread
into squares and cool on a wire rack.

Quoted message said:

Quoted message said:

Quoted message said:

Would you settle for my Scottish grandmother's recipe?

Shortbread

3/4 c. butter (do *not* use margarine)
4 c. flour, sifted
1 c. sugar
1/4 tsp. salt

Blend salt into flour. In a large mixing bowl, cream together
butter and sugar. Gradually stir in flour until you have a stiff
dough. Pat out onto a greased 6X9 inch baking pan, pressing with a
glass to smooth the dough. [censored] all over with a fork. Bake at
275F for 50-60 minutes or until lightly browned.

I am sure Jill's recipe will be fine too🙂)

One time on Usenet said:

I can just bet you have a really good authentic recipe. Would you post it
for me? Puleeez????

I'm not Ophelia (nor do I play her on TV), but I do have a wonderful
shortbread recipe:

Shortbread Cookies

1 cup butter, softened
3/4 cup sugar, granulated or powdered
1/4 tsp. salt
2 cups flour

In a mixing bowl, cream the butter. Add sugar gradually and
mix well. Combine flour and salt; add to creamed mixture. Shape
into 2 rolls, 1 1/2 inch in diameter. Wrap in waxed paper and
chill for at least 4 hours. Cut into 3/4 inch slices. Place on
greased cookie sheet or baking parchment. Bake at 300° F for 20
minutes or until slightly browned on edges. Cool for 5 minutes;
remove to a wire rack to cool completely.

Some nice ways to make shortbread:

* Knead some miniature semi-sweet chocolate chips into the dough
before making a log and slicing.
* Roll log in coarse sugar before baking.
* Press a pecan or walnut half into the cookie before baking.

Some shortbread recipes call for cornstarch. I used to
pooh-pooh that as not being classic, but I was wrong and I
guess it makes the shortbread softer. That being said, I do
still like the recipe above the best...

--
Jani in WA

Oh pshaw, on Wed 21 Nov 2007 10:49:18a, Sarah meant to say...

Quoted message said:

This is a really good shortbread recipe Wayne, you can add the banoffee
stuff if you wish but it's great on it's own.

http://uktv.co.uk/food/recipe/aid/516509

Sarah

Thanks, Sarah. I will add this to this list I'm making. I'd like to try
it both ways!

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

Oh pshaw, on Wed 21 Nov 2007 11:28:42a, Ophelia meant to say...

Quoted message said:

jmcquown said:

Wayne Boatwright said:

Oh pshaw, on Tue 20 Nov 2007 09:10:25p, jmcquown meant to say...

> Wayne Boatwright wrote:
>> I can just bet you have a really good authentic recipe. Would you
>> post it for me? Puleeez????

Mannn I never saw this Wayne, sorry🙁((

Shortbread

11/4 lb plain lour

6 oz cornflour

6 oz caster sugar

1 lb butter

extra caster (sugar, to dredge.)

Sift the flour, cornflour and sugar into a mixing bowl. Cut the butter
into the dry

ingredients, then rub the butter in with your fingertips. Mix together
well. You can also do this in a food processor. Press the shortbread
mixture into the tin (10" x12" [censored] the shortbread at even intervals
with a fork, and bake in a preheated low oven (150 degrees C/300 degrees
F/ gas2) for about 1 hour, till the shortbread is a pale golden colour.
Take the tin out of the oven and dust the shortbread liberally with
sugar, shaking it evenly over the surface. The sugar will stick to the
hot shortbread. Cut the shortbread into squares and cool on a wire rack.

Quoted message said:

Quoted message said:

> Would you settle for my Scottish grandmother's recipe?
>
> Shortbread
>
> 3/4 c. butter (do *not* use margarine)
> 4 c. flour, sifted
> 1 c. sugar
> 1/4 tsp. salt
>
> Blend salt into flour. In a large mixing bowl, cream together
> butter and sugar. Gradually stir in flour until you have a stiff
> dough. Pat out onto a greased 6X9 inch baking pan, pressing with a
> glass to smooth the dough. [censored] all over with a fork. Bake at
> 275F for 50-60 minutes or until lightly browned.
>

I am sure Jill's recipe will be fine too🙂)

Thanks, Ophelia. Definitely added to the top of my shortbread list. I'm
going to make several different ones for Christmas. (I just knew there had
to be a fair amount of cornflour in there for texture.)

--
November 21st,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

Oh pshaw, on Wed 21 Nov 2007 12:19:30p, Little Malice meant to say...

Quoted message said:

One time on Usenet said:

I can just bet you have a really good authentic recipe. Would you post
it for me? Puleeez????

I'm not Ophelia (nor do I play her on TV), but I do have a wonderful
shortbread recipe:

Jani, I could have sworn I saw you playing Ophelia on TV the other night!
:-)

This looks good, too. I have a growing list, but I'm making several
different recipes. I like your variations!

Quoted message said:

Shortbread Cookies

1 cup butter, softened
3/4 cup sugar, granulated or powdered
1/4 tsp. salt
2 cups flour

In a mixing bowl, cream the butter. Add sugar gradually and
mix well. Combine flour and salt; add to creamed mixture. Shape
into 2 rolls, 1 1/2 inch in diameter. Wrap in waxed paper and
chill for at least 4 hours. Cut into 3/4 inch slices. Place on
greased cookie sheet or baking parchment. Bake at 300° F for 20
minutes or until slightly browned on edges. Cool for 5 minutes;
remove to a wire rack to cool completely.

Some nice ways to make shortbread:

* Knead some miniature semi-sweet chocolate chips into the dough
before making a log and slicing.
* Roll log in coarse sugar before baking.
* Press a pecan or walnut half into the cookie before baking.

Some shortbread recipes call for cornstarch. I used to
pooh-pooh that as not being classic, but I was wrong and I
guess it makes the shortbread softer. That being said, I do
still like the recipe above the best...

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

The message <F3Y0j.1590$Mr.441@trnddc04>
from "James Silverton" <[email hidden]> contains these words:

Quoted message said:

Be warned, Scottish recipes were developed in *cool* kitchens
and the average US room temperature is too high.

Plenty of Scots make excellent shortbread in very hot kitchens. As when
making a short-crust pastry, work quickly with finger tips not palms,
and don't over-handle the dough so that it goes greasy-looking.

Janet (Scotland).

Oh pshaw, on Wed 21 Nov 2007 01:23:18p, Janet Baraclough meant to say...

Quoted message said:

The message <F3Y0j.1590$Mr.441@trnddc04>
from "James Silverton" <[email hidden]> contains these
words:

Quoted message said:

Be warned, Scottish recipes were developed in *cool* kitchens and the
average US room temperature is too high.

Plenty of Scots make excellent shortbread in very hot kitchens. As when
making a short-crust pastry, work quickly with finger tips not palms,
and don't over-handle the dough so that it goes greasy-looking.

Janet (Scotland).

I've made shortbread before and not had a problem, but I wanted better
recipes, hence my request. I can make an excellent short-crust pastry, and
my kitchen is on the warm side. For pastry I generally pre-chill the
ingredients and the bowl.

Little wrote on Wed, 21 Nov 2007 19:19:30 GMT:

??>> I can just bet you have a really good authentic recipe.
??>> Would you post it for me? Puleeez????

LM> I'm not Ophelia (nor do I play her on TV), but I do have a
LM> wonderful shortbread recipe:

LM> Shortbread Cookies

LM> 1 cup butter, softened
LM> 3/4 cup sugar, granulated or powdered
LM> 1/4 tsp. salt
LM> 2 cups flour

That really looks like the recipe I recall from childhood: just
the basic ingredients!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not