Lemon Scottish Shortbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
½ cup salted butter at room temperature½ cup powdered sugar (unsifted)½ teaspoon lemon flavoring1 cup flour (unsifted, unbleached)
1. Cream the butter in a medium sized bowl until it is light and smooth.
2. Cream in the powdered sugar and stir in the lemon flavoring.
3. Now work in the flour a little at a time, about a ¼ cup at a time to ensure that it is all mixed in. do not over mix or mix to hard or the shortbread will come out crumbly. When it begins to clump to itself and is starting to form a ball it should be done.
4. Kneed the dough on an unfloured bread board until nice and smooth. You can use either butter or baking spray on your hands to help with the sticking problem.
5. Spray the shortbread mold or 8X8 pan with baking spray (it is the one that contains flour and is specifically for baking, do not use any other types of spray).
6. Prick the entire surface with a fork making sure that you go all the way to the bottom of the pan.
7. Bake the shortbread in the pan at 325° F for about 30-35 minutes, or until lightly browned.
8. Let the shortbread cool for ten minutes before you loosen the edges with a knife.
9. After it has cooled place plate or something to catch the shortbread with and place over the shortbread and flip over. It should pop right out but if it does not either hit the bottom of the pan or flip back over and loosed the edges with a knife and then try again.
10. Cut the shortbread into serving sized pieces while still warm, if allowed to cool it will crumble when you try to cut it.
Serving Size: Makes 24 small 1"x2" pieces
2. Cream in the powdered sugar and stir in the lemon flavoring.
3. Now work in the flour a little at a time, about a ¼ cup at a time to ensure that it is all mixed in. do not over mix or mix to hard or the shortbread will come out crumbly. When it begins to clump to itself and is starting to form a ball it should be done.
4. Kneed the dough on an unfloured bread board until nice and smooth. You can use either butter or baking spray on your hands to help with the sticking problem.
5. Spray the shortbread mold or 8X8 pan with baking spray (it is the one that contains flour and is specifically for baking, do not use any other types of spray).
6. Prick the entire surface with a fork making sure that you go all the way to the bottom of the pan.
7. Bake the shortbread in the pan at 325° F for about 30-35 minutes, or until lightly browned.
8. Let the shortbread cool for ten minutes before you loosen the edges with a knife.
9. After it has cooled place plate or something to catch the shortbread with and place over the shortbread and flip over. It should pop right out but if it does not either hit the bottom of the pan or flip back over and loosed the edges with a knife and then try again.
10. Cut the shortbread into serving sized pieces while still warm, if allowed to cool it will crumble when you try to cut it.
Serving Size: Makes 24 small 1"x2" pieces
Nutritional Info Amount Per Serving
- Calories: 61.9
- Total Fat: 3.8 g
- Cholesterol: 10.2 mg
- Sodium: 27.3 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.2 g
- Protein: 0.5 g
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