Glasgow Shortbread
This is my grandmother's recipe. She was from Glasgow. This recipe came from her days in school.
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DIRECTIONS
- In a large bowl, cream the sugar and butter together.
- Then add about 3 cups of the combined flour just so you can take the dough out the bowl to knead the rest of the flour in.
- Knead the flour in until the dough is of a smooth round ball.
- Almost the consistency of marzipan or almond paste. In the summer, when making this, you may need a little more flour.
- For two 8-inch cake pans: Cut the ball of dough in half.
- Flatten the dough into the pan, making a smooth surface. At this time, you can either use a fork and prick the dough all over or use what looks like a butter mold ( There are shortbread molds with thistle out there).
- Bake for one hour or until golden brown in an oven of 400 degrees. Enjoy
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