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.
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.