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| Scottish Shortbread III |
"My mother is from Scotland and that is her actual Scottish shortbread recipe. It makes bars, not cookies!"
Ingredients :
- 1 pound unsalted butter
- 5 cups all-cause flour
- 1 cup white sugar
Instructions :
| Prep : 20M | Cook : 36M | Ready in : 1H15M |
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- Preheat oven to 350 levels F (a hundred and eighty ranges C).
- Cream butter and sugar with mixer. Add flour and blend with a wood spoon. Use arms to thoroughly blend.
- Press into a jelly roll pan. Prick to backside throughout with a fork being certain the fork hits the lowest and the pricks are close collectively.
- Bake for 10 mins. Reduce the heat to three hundred and keep to bake for forty mins greater. Wait 2 minutes then reduce into finger size bars. Cool thoroughly in pan.
Notes :
- Reynolds® parchment can be used for less complicated cleanup/removal from the pan.
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