Monday, April 15

Ronnie's Scottish Shortbread


When we think of Scotland, it is impossible to not imagine the stereotypical answers of...


"...Lochs, Whisky, Hadrian's Wall, Kilts, Highland Games, Bag Pipes, and Haggis!"


But there is another little speciality which this northern nation is renowned for, their shortbread!



It is almost a guarantee that it will be a bite of buttery biscuit bliss if the box is proudly engraved with "Scottish Shortbread".

Its a given!

A Scots shortbread recipe is a family secret, kept hidden away to pass down this crumbly nibble to their future generations.
Luckily, my mother knows Ronnie, a lively Scots-man whom she works with. After weeks of my mother chirping about the shortbread Ronnie inevitably smuggles into work weekly, she finally managed to nab his recipe. Thank you mother!


And so, here is my version of Ronnie's epic Scottish Shortbread- I coated the vanilla treat in chocolate for my sweet tooth. But because I was taking the batch over to see my friend Katie, who is gluten intolerant, I decided to give gluten free a try!


It's simple, quick, and lasts for ages if kept in a tin. Perfect for a bit of tea dunking too!

To make your own you will need:
- 340g plain flour (or gluten free plain flour)
- 85g caster sugar
- 60g ground rice flour
- 230g good quality butter
- 1tsp vanilla extract 

First of all, preheat your oven to 150C (140C fan) and pop all of the ingredients into a large mixing bowl/food processor.


Beat the ingredients together until the mixture goes past being 'breadcrumbs' and forms a soft dough.


Line a shallow baking tray with parchment, spoon your dough out of the mixing bowl and flatten to fill the tray.
(I used a flat metal spatula to flatten and even the surface as much as possible)


Using a knife, score shallow lines into the dough to shape your shortbread fingers.
Next, time to form the cute, little dimples on top of the shortbread using a fork; simples!

  
Sprinkle with demarara sugar if you fancy a crunchy, sugary topping before popping into the oven for 45 minutes or until golden brown. 
Be careful- these are buggars for burning quickly, so watch them like a hawk when their time is nearly up. 
You are looking for that delicious, golden, biscuit-y colour.



Now these little beauties are really to go and be dipped in a steaming cup of Yorkshire tea when cool, deeeeeelicous!


But Katie and I love a good bit of milky chocolate, it turns them into just a bit more of a cheeky treat!
I broke up 200g of good quality milk chocolate; melted it in a heat proof bowl in the microwave (stirring in between), and drizzled this over the top.


Safe to say I couldn't wait until they were cool...A good cook samples her own food anyway!
Considering this batch was gluten free, I was happy with the result as they tasted very similar to those which used normal plain flour. 
(Just make sure that you use butter instead of margarine as otherwise the flavour will not be as buttery and creamy)




Go on folks, find that Scot inside you!
Don your kilts, whack out the bag pipes and indulge in some good old fashioned buttery biscuit dunking!




Don't worry Ronnie, your secret recipe is safe with me...!
Share:

9 comments

  1. Emily, it's safe to say I drooled the entire way through this!

    ReplyDelete
    Replies
    1. Haha Reena! I don't know whether to be worried, but I think Food Porn is becoming my thing...!

      Delete
  2. They look delish! So want one with my cuppa :)
    Cx

    ReplyDelete
  3. WOW. Top notch food porn photos right there!! Also, can I just say how impressed I am with your 'drizzling', mine never ends up that dainty looking! YUM x x

    ReplyDelete
    Replies
    1. Aww thanks Ibbs!! Try using a tea spoon or a fine whisk...? (Not going to lie, there is always some 'home made' slobby ones drenched in 'drizzled' chocolate! But they are the best by far!) xxx

      Delete
  4. This post is very interesting
    And you have such a nice blog !
    I'm glad I found it


    Http://Fashioneiric.blogspot.com

    Coline ♡

    ReplyDelete
  5. As a scottish baker its fair to say i love love love the recipie and since its a blog there are no bad accents getting thrown about - BONUS !

    http://thebakinglass.blogspot.co.uk/

    ReplyDelete
    Replies
    1. Haha I'm glad I get the Scottish seal of approval! I was really careful at the start...I didn't want to put any stereotypes some one might get a bit offended at!
      And don't worry... I can't do accents for my life! Your safe there! xx

      Delete

© Auburn Antics | All rights reserved.
Blog Design Handcrafted by pipdig