Burrebrede (Scottish Shortbread) The Best Recipes

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Burrebrede (Scottish Shortbread)

"This is a medieval Scottish shortbread recipe. It has been a holiday favorite for my own family and buddies for years. The shortbread keeps thoroughly in an hermetic tin or tightly wrapped in tinfoil."

Ingredients :

• 1/2 cup superfine sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 3/four teaspoon floor allspice
• half of teaspoon salt
• three cups unbleached all-purpose flour
• 1 cup butter, softened

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

• Preheat the oven to 350 degrees F (a hundred seventy five degrees C).
• In a medium bowl, stir collectively the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into equal components, and set one apart. Add the flour and butter to the alternative 1/2, and stir till blended. It should be slightly grainy.
• Press the dough frivolously into an 8 inch rectangular pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will hold the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all the cuts and holes.
• Bake for 25 to 30 minutes inside the preheated oven, or until organization and golden at the edges. Do no longer brown. Cool completely in the pan, and ruin into portions alongside the traces to serve.

Notes :

• This recipe is genuinely designed to be baked in a shortbread pan, which I exceedingly advocate.
• Reynolds® Aluminum foil may be used to preserve food moist, cook it flippantly, and make easy-up less difficult.

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