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How about sharing our favourite Christmas recipes.  I always like to collect at least one new recipe every year.  Here is the Scott family recipe for shortbread - brought over from Scotland in the late 1800's.

Scotch Shortbread

4 1/2 - 5 cups flour
1 scant cup of sugar
4 tablespoons of corn starch
1 pound of butter ( not margarine)

Have butter at room temperature and cream well,  Add sugar and cream again.
Add corn starch to the 4 1/2 cups flour and add gradually to butter/sugar mix.  If your mixer can handle it to the smooth stage you are lucky.  If not mix as much as possible.

Turn out onto floured board and knead until the dough is smooth and holds together.
Form into two rounds - even in depth - on a cookie sheet.  Prick with fork.

Bake at 300 for 30 to 45 minutes.  It varies according to the oven.  When the shortbread is light golden remove and cut a piece from the side and see if it is done - if it looks moist and hasn't cut clean put it back in for another 5 or 10 minutes.  When done cut while hot into squares. or oblongs.

I make mine at the end of November and freeze it - it will ripen while in the freezer.  This tastes best after ripening at least a week if it isn't going to be frozen.

Enjoy!

Hi Kay!

Thanks for this. I love shortbread...make it often and will try your recipe.
Is cornstarch our "cornflour" ?

Kay I do not have all this new-fangled stuff, mixers etc., Just fingers! You are so posh!

I agree re your "keeping" advice. It does work.

Yes , what a good idea of yours to post up some Christmas recipes....Can we Pat?

Jenny X

Super!!!  I never have gotten the breads down pat yet!  Maybe that is a good thing...I love hot, warm breads/rolls.  

Just a thought!  If anyone wants to post any other Christmas recipes, lets start new topics and make them Christmas Cookies, Christmas Bread or whatever.  I am afraid if we add to this wonderful recipe of Kay's that the others would get lost and not be seen by all.

Thank you for all the tasty recipes.

Quote from: Kay on November 11, 2003, 03:52:59 PM
How about sharing our favourite Christmas recipes.  I always like to collect at least one new recipe every year.  Here is the Scott family recipe for shortbread - brought over from Scotland in the late 1800's.

Scotch Shortbread

4 1/2 - 5 cups flour
1 scant cup of sugar
4 tablespoons of corn starch
1 pound of butter ( not margarine)

Have butter at room temperature and cream well,  Add sugar and cream again.
Add corn starch to the 4 1/2 cups flour and add gradually to butter/sugar mix.  If your mixer can handle it to the smooth stage you are lucky.  If not mix as much as possible.

Turn out onto floured board and knead until the dough is smooth and holds together.
Form into two rounds - even in depth - on a cookie sheet.  Prick with fork.

Bake at 300 for 30 to 45 minutes.  It varies according to the oven.  When the shortbread is light golden remove and cut a piece from the side and see if it is done - if it looks moist and hasn't cut clean put it back in for another 5 or 10 minutes.  When done cut while hot into squares. or oblongs.

I make mine at the end of November and freeze it - it will ripen while in the freezer.  This tastes best after ripening at least a week if it isn't going to be frozen.

Enjoy!

Kay,

It sounds good, thanks!!

K4J