Scottish shortbread from All Around The World Cookbook by Sheila Lukins

  • store-cupboard ingredients

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on February 25, 2025

    These shortbread cookies are so easy to make and turn out so delicious. I made them in an 11” tart pan with a removable bottom instead of two 8” pie pans. After pressing the dough gently into the pan with my hands I used a trick from another recipe where I used the bottom of an identical second 11” tart pan to evenly press the dough into the tart pan. I did butter the tart pan first and then refrigerated the dough for 30 minutes before baking as recommended in other recipes I read. The first batch was done perfectly after 30 minutes in the oven. For my second batch I substituted 1/2 cup almond flour for regular flour and added 1/4 teaspoon almond flavoring to the butter and sugar. Next time I would add 1/2 teaspoon almond flavoring.

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