serious Scottish shortbread
This is the real McCoy. Seriously. Traditional Scottish shortbread. Three ingredients – flour, butter, sugar. In that order. Light on sugar, heavy on butter. Melt-in-your-mouth.
I’m not going to say anything further except that I managed to procure the treasured recipe while doing a restaurant review of Sir John’s Public House in Kingston, Ontario. It’s the best shortbread I’ve ever eaten. Full stop.
Sir John’s Public House Traditional Scottish Shortbread
(my adaptations in brackets)
12 oz plain flour (I used 2 1/2 cups unbleached all-purpose flour
4 oz white sugar (I used 3/4 cup)
8 oz unsalted butter, frozen (I used 1 cup SALTED butter, chilled)
Combine sugar and flour in large bowl. Grate the frozen butter. (I cubed my chilled butter.)
Cut butter into flour and sugar using a pastry cutter and continue until the mixture is fine and crumbly. Press into an 8×8 inch square glass pan. Prick with a fork (or not).
Bake at 325 deg from 20 – 25 minutes or until pale golden – not brown.
Cut it up however you like and store in an airtight tin.