Tea and biscuits as the English would say. This is another Nicholson favorite with a new generation twist.
Shortbread isn’t the first thing I think about for the holidays, but it’s tasty and simple. Add a bit of chocolate and you have a pretty cookie for the table. In fact, Food Network’s Day 1 of 12 Days of Cookies , recipes is Ina Garten’s Shortbread Cookie Recipe which you can find here .
As you’ve seen in previous recipes, I like to use whole wheat flour for everything. It adds a nutty flavor along with texture to baked goods. This year I tried the recipe just as written. You’ll see the note on the end where rice flour was only available by crossing the border into Canada. Now, with everyone watching gluten, rice flour is readily available. The perfect time to try the recipe as it appears.
Since it’s so simple, I did a batch both ways. I won’t tell you which this crew liked better, but we were glad we had twice the cookies. I will tell you the rice flour shortbread is more delicate, whereas the wheat held up better while still warm. Both delicious.
Scotch Shortbread
Grandma Nicholson
1/2 pound butter (2 sticks)
1/4 pound very fine sugar (1/2 cup) – This means powdered sugar.
1 pound flour (2 cups)
Method
Cream the butter and sugar together till very soft — add the flour gradually knead it altogether until soft ball, cut in two pieces and shape them round. Prick all over with a fork. And bake in a slow oven 3/4 hour, don’t let it get brown, as soon as you take it out of the of the oven sprinkle with a little sugar on top and cut in shapes you want. 275° oven.
This shortbread can also be made with ground rice flour, but you have to buy it in Canada.
This was good and it is very important not to over-cook.
Here’s the recipe I used for chocolate glaze. It’s really good in a pinch, but it doesn’t harden completely, especially in 80 degree temperatures on a boat. I’m guessing your most concerned about flavor, am I right? If you’re lucky enough to be near one of those box stores, you can get some really good melting chocolate. You know what I mean.
Chocolate Glaze:
¼ cup heavy cream
1 cup (6 ounces) semisweet chocolate chips
2 teaspoons light corn syrup
What everyday treat do you make at Christmas just because it’s a favorite?
OMG can you say DELICIOUS!! I am dying to reach onto your blog and tear a piece off the photo…seriously…my mouth is watering!
Natalie, it can’t be a simplier recipe, three ingredients. I’m sure you can give it a go. I’ll help and send lots and lots of good vibes.
Oh Boy, did someone say TREATS !?!? I tend to keep it simple when baking these days. The sugar cookies (which are made with powdered sugar) are cut in simple shapes and sprinkled with colored sugar or topped with a pecan 1/2. No fancy shapes and frosting messes. Dipped pretzel sticks and fudge ( EASY recipe on marshmellow creme jar.) Plus the Cranberry jells which are curing now. 🙂
It may be simple, but it sounds oh so yummy!
Hi Nancy!
The holidays mean rugalach even though I’m not Jewish. I make different variations…dark chocolate cherry, mac nut with choc and coconut and the traditional ones with jam, raisins and nuts.
I had to laugh at myself when I saw your shortbread. Last year, I made two batches. I must have been distracted because I tried one and realized I’d forgotten to add the sugar. What a waste of good butter!
Jennifer, I’ve never even heard of rugalach, now I’m going to have to do some research.
And, you’re right, what a waste of butter.