Return to Content

Hogmanay Shortbread

by in Nov 2001

Yield: Makes 16 pieces.

Ingredients:

  • 3 cups pastry flour
  • 1/2 cup finely sifted confectioners' sugar
  • 1 cup (2 sticks) chilled butter

Instructions:

Sift flour and sugar together, then rub into the butter. (This may take some time, but the hard butter is critical!) When crumbs are soft enough to be worked, knead for about 5 minutes to make a soft ball of dough. Shape into two flat, 1-inch-thick, round cakes. Place into two 9-inch pie plates, pinch edges or crimp with a fork, and prick all over to let steam escape. Bake in a cool, 275 degrees F oven for 1 hour, or until barely browned. Cut into wedges while hot. (These are traditional for the Scottish New Year's Eve, but just as good afterward.)
Updated Wednesday, February 9th, 2005
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

reader-survey-2014-600x350