Probably the easiest recipe ever!
It is Scottish because of the shape (in wedges) but also because the ingredients are weighed.
It is Scottish because of the shape (in wedges) but also because the ingredients are weighed.
6 oz or 150 g (325 ml) flour
pinch of salt
4 oz or 100 g (165 ml) butter at room temperature
2 oz or 50 g (65 ml) Castor (or berry) sugar
pinch of salt
4 oz or 100 g (165 ml) butter at room temperature
2 oz or 50 g (65 ml) Castor (or berry) sugar
Preheat oven to 300 F or 150 C.
Add salt to flour. Cream butter and sugar well. Gradually work in the flour into creamed mixture and knead well. Form mixture into a round oblong shape about 1 cm thick.
Place on baking sheet. Using the edge of a large metal spatula divide the dough into half and then each segment into 8 for a total of 16 pieces, do not press all the way through. Using a fork, prick the edges to form a pattern.
Add salt to flour. Cream butter and sugar well. Gradually work in the flour into creamed mixture and knead well. Form mixture into a round oblong shape about 1 cm thick.
Place on baking sheet. Using the edge of a large metal spatula divide the dough into half and then each segment into 8 for a total of 16 pieces, do not press all the way through. Using a fork, prick the edges to form a pattern.
Bake until golden brown just on the edges only about 10 minutes.
Use a knife or metal spatula to cut each cookie and then cool on a cookie rack.
Use a knife or metal spatula to cut each cookie and then cool on a cookie rack.
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