For a family who tended to bake their own we always seemed to buy Scottish shortbread in a large tin at Christmas. As a child I could never understand why this was the case, but I am told it was simply a family tradition – and that the tins they came in were utilised as storage for our own baking. So, I suppose, with that in mind they were considered useful.
To this day I rarely bake shortbread myself, I tend to buy it from a traditional shortbread company known as Walkers. For me, it feels more like the christmas I am used to (and New Year too). The process of buying the tin brings the sense of continuance, and although I am atheist I still like to remember the family gatherings of old at this time of year – and remember those who I have since lost.
Ingredients
1 cup unsalted butter
3/4 cup confectioner’s sugar
1/2 teaspoon vanilla or almond extract
2 1/4 cups all purpose or pastry flour
1/4 cup rice flour
1/4 teaspoon salt
Method
- Beat butter until soft. Add sugar and extract. Beat until smooth. Stir salt into flour and mix well, then add flour and salt mixture to first mixture.
- Press dough evenly into a round cake pan. Score into wedges (or petticoat tails) with a fork. Do not cut straight through the dough – score only 3/4 way through. Decorate lightly with patterns and frills if desired.
- Bake in 375-degree oven 25 minutes. Cut along markings while still hot. Cool in pan, then turn out and sprinkle with a light dusting of confectioner’s sugar if serving right away, or store in an airtight tin.