Weekend Baking: Easy Scottish Shortbread

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Good morning everyone! I am a shortbread addict. During the holidays, my dad bought me a 4 lb tin of shortbread! We demolished it fairly quickly. Today's recipe is on the traditional Scottish shortbread. It is super easy, and will become a favourite amongst your family and friends.

For this recipe, you will need:

1 1/2 cups of flour

4 tbsp of sugar (and extra for topping)

1/2 cup of cold butter

To start, preheat your oven to 350 degrees. In a bowl, combine the flour and sugar. Add the butter and massage the dry ingredients and the butter with your thumb and index finger. The mixture should resemble coarse crumbs. Bring the dough into a ball and transfer to a lined baking sheet. Flatten or roll out the ball into a 1/3 inch thick round. Sprinkle some extra sugar over the round and pop in the oven for about 10-20 minutes. You want the shortbread to be lightly golden in colour. Once out of the oven, cut into triangles and let cool. Serve with coffee or tea and enjoy!

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Twelve Days of Baking: Shortbread Cookies

This is the 11th post of my series of the 12 days of baking. Today's post is all about shortbread cookies! With this recipe you can leave them as is, or add in whatever you desire! IMG_4710

You will need:

2 cups of flour

1 cup of sugar

1 teaspoon of vanilla extract

1 teaspoon of salt

1 cup of butter, softened.

To start, mix the butter with the sugar so it can form a creamy mixture. IMG_4561

Add in the rest of the ingredients and mix thoroughly. The mixture will become a little hard to stir by hand so I recommend using an electric mixer.

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From here you can divide the mixture into 3 dough balls. I added a 1/4 cup of earl grey tea into one ball. Another ball I added 1/4 cup of chopped white chocolate and a 1/4 cup of chopped dried cranberries. The last one I added into a 1/4 cup of a chopped up skor chocolate bar. Add whatever you please, or leave them plain! They will be delicious no matter what.

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Each ball needs to be turned into a log, and then must be wrapped in cling wrap. Before you can cook these cookies you need to keep them in the freezer for a minimum of 1 hour (they can be left for 3 months in the freezer). Once you're ready to bake your cookies, cut each log into about 12-15 1 inch coins.

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Bake them for 15-20 minutes or until they're golden on the bottom. Serve and enjoy! IMG_4697IMG_4707

The last day of baking is coming tomorrow and I have to say its a good one! Enjoy your Christmas eve!

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