Prep 20 mins
Cook 25 mins
A melt-in-your mouth, first prize winning recipe from a Scottish Mother, and published in Taste of Home magazine. This shortbread also won a red ribbon at a fair. Easy to make with only three ingredients; butter, brown sugar and flour. I use a plastic quilt ruler, that I keep just for baking, to measure out the dough strips. Instead of the ruler, you could make a pattern from wax paper or a plastic lid to get all your cookies a nice even size. Makes a wonderful gift for any occasion.
- 1 lb butter, softened (no substitutes)
- 1 cup brown sugar, packed
- 4 -4 1⁄2 cups all-purpose flour, divided
- In a mixing bowl, cream the butter and brown sugar.
- Add 3-3/4 cups flour; mix well.
- Sprinkle a board with some of the remaining flour.
- Place butter/sugar/flour mixture on the floured board. Knead for 5 minutes, adding enough of the remaining flour to make a soft, non-sticky dough.
- Roll dough to 1/2 inch thickness. Cut into three-inch by one-inch strips.
- Place strips one inch apart on ungreased baking sheets. Use a fork on a slight angle and prick each strip six times.
- Bake at 325 degrees Fahrenheit for 20 to 25 minutes or until cookies are lightly browned.
This was very much enjoyed, I worked it out to 60 servings (biscuits/cookies) to make the sugar content under 5g (came out about 3g) which meant DM and myself could have a little indulgence with our cuppa. In making them this size (about 1 x 2 inches) they took 12 minutes to cook in a fan forced oven. Thank you foodtvfan for a different shortbread recipe. Made for Please Review My Recipe Tag Game.