I'm Scottish and the icing sugar is what we used. No cornflour was ever added to the mixture. I put the butter in the freezer and then grate it into the flour. Just a wee tip for you and its less messy. ❤
I have a copy of my great great grans recipe from Scotland 1870-this is exactly the same recipe that's been in our family for generations! Everyone I've ever gifted these shortbread cookies has asked for the recipe and are shocked to find its so simple.
no way wow that's fantastic. thanks so much for this. I had a couple of people tell me that this recipe is no way Scottish. I'm happy it is!!! Thanks for watching.
@@laquitapyeatt962 our icing sugar in Canada is made with powdered sugar and cornstarch. I've used 1 cup very fine sugar and 1/3 cup of cornstarch when i've run out of icing sugar.
These work very well in a food processor. It only takes about a minute and you dont need worry about getting tough because no needing required. Usually we prick all over the shortbread with a fork to allow heat to penetrate. They are usually chilled in the freezer for 10 minutes or fridge for 30 minutes so as not to spread to much in the oven. As soon as they come out of the oven we cover the shortbread with Caster Sugar and let cool. Not sure what caster is were you are but it is finer than granulated but not as fine as icing Sugar. Sometimes you can put a teaspoon of jam on one biscuit and top it with another the a litte topping of water icing. These are called Empire Biscuits and are delicious. Ronnie from Scotland
If you cannot find caster sugar, you take regular granulated sugar and pulse it for 20 seconds or so in a clean electric spice or coffee mill and you will get the consistency of caster sugar.
A real baker or cook never had processors. We do everything by scratch and with love. You need to feel the texture and moisture of baking when kneeding. Newer generations are lazy and can't survive in a power outage not how to cook and bake without a modern oven.
This is the same recipe I have, given to me 53 yrs ago by our Scottish Pastor's wife! She was aghast that I didn't know about measuring in grams. She rewrote it for me in cups and wouldn't promise me that it would turn out as good!! I have wished all these years that I had the gram measurements and now I do!! And yes, it is the best shortbread recipe ever! Thankyou thankyou!
You are so real. That’s what most real kitchen workspaces look like, with dishes and utensils and flour everywhere! No birds singing or harps playing. No perfectly matched new everything!!!! lol. Thank you! And wonderful cookies by the way!!
Thank you Donita that is so kind of you to say. My kitchen is certainly a "real" kitchen. You don't need professional anything to make good food. Thanks for tuning in.
@@origmainstmama2455 thanks you so much so kind of you. We are having so much fun in our kitchen making these recipes. I will definitely try the addition. All the best this holiday season to you and everyone in Oregon.
My Mom used to make these exactly the same way but she decorated them with red and green glazed cherries and used different cutter shapes for something different. I make it like my Mom did. ❤😊😊
add a 4th ingredient, sprinkle with light brown granulated sugar when you take them out to rest. they go from amazing to outstanding. or sandwich 2 together with raspberry jelly/jam and top with melted icing with a jelly tot on top for a delicious traditional Scottish "empire biscuit"
These are my mothers favorite cookies her mother used to make them for her when she was a little girl my mother just passed away in 2020 and this is what I made for her last birthday present and mother was born in 1921 and her mother was born 40 years earlier so I am sure this is the same recipe my grandmother and my mother grew up with thank you again for the simplicity of four cups one cup and 1 pound Thank you Mothers birthday was December 16 and so I’d always fixes something she loved and she got to go to paradise on my father’s birthday and that was January 30 and expecting You’re blessing this year go beyond your expectations and air and dream your biggest dream you could have a dream and just say thank you Lord praise your holy name
My grandmother, who came from England and was born in the late 1880's taught me to make the same recipe when I was a little girl and am 63 today and am still baking this recipe
My late husbsnd and his first wofe were Scottish and I was blessed with thier recipie, but lossed it, searched the internet and found nothing like theirs until I came to your recipie ... the exact one!! Thank you, my long search paid off.
I have a Scottish shortbread recipe. My recipe calls for sifting 13 times. Fortunately I found a 3 level sifter. And only sift 4 times. My Grandfather and his siblings migrated here from Coates, Scotland. Most favorite Cooke at Christmas. Thanks for sharing your recipe.
My grandpa came from Scotland too and my mother taught me to make these when I was young. We used a drinking glass to cut them out and keep them round. They were a big favourite but I had forgotten them for the last 50 years. I am going to make some again because I remember how delicious they were. Thank you for the recipe and reminder. Australia 🇦🇺
My mother always made them round too.. but a 2-bite size AND she covered them with butter icing then top it of with red n some green cherries (halved) OMG. What a pretty XMAS sight.
@The Messy Cook by Dale I made a half recipe as an experiment. I sifted the flour and powdered sugar together then added the softened butter. I used my dough hook and let it do the work of my hands. They came out perfectly.
I make shortbread cookies every year...I used to use my hands to blend everything together.....now I use the low mix cycle on my Kitchen Aid mixer for almost 2 minutes and then mix with my hands...They turn out absolutely DELICIOUS! I also add 1/2 tps. salt to my recipe.
I'm a child of the '70s and this brought back memories. Grandma and my Mother use to cut up maraschino cherries out of a jar and place a tiny piece on the top of each cookie. I still have the round copper cookie cutter with the fluted edge she would use.
ah nice memories. I remember when my kids were little little they would put the cherries on top, too. The smell in the house alway evoked memories for us. Have a happy holiday and thanks for tuning in.
I don’t have to taste these cookies from the moment you said 3 ingredients I already knew this would be the best shortbread ever. Merry Christmas God Bless tomorrow is my baking day for the holidays and your cookies are on my list. Thank you for sharing
I saw the picture of these cookies and was intrigued by how you made them so round and wavy. I have the exact same recipe but I usually mix them by hand and roll them into balls and place on a cookie sheet and flatten them with a fork then bake them at 300 degrees for 30 minutes until lightly brown on the bottom. Best shortbread ever. Next year I may try them your way. And you are right - one year I tried using a mixer and they were very tough and I even wrote right on the recipe DO NO USE MIXER I used to make more than ten kinds of Christmas cookies but now that I am almost 80 my husband only wanted me to make shortbread and he would make Lep cookies - a Menonite cookie made with almonds and molasses that only he and I like in our family. Merry Christmas to you and your family.
Looks delicious and simple here in Stirling Scotland I will have to convert the American cup to ounces and temp to C° but looks so easy must do this thanks recipe coming home again to Scotland on the web lol
Hi Carol..i added the metric measurements in the description box. I love Stirling..we visited several years ago. The most beautiful country side. Thanks for tuning in.
My version of fruit sugar is to put granulated sugar in a blender or processor, give it a whirl until it becomes very fine but not powder. Thanks for sharing the recipe and demonstration of kneading to the cracking stage.
I just read through at least 50 of the comments and did not see this info sooo: Bulk Barn 🇨🇦sells fruit sugar AKA Berry sugar AKA caster sugar near the bins of regular granulated white sugar. It is at least twice as expensive as regular granulated, though! Sooo, you can make your own by blitzing/pulsing regular granulated about 29-30 seconds in a processor. I’m on a quest to make a shortbread with the texture of Walkers. Perhaps this kneaded dough will be ‘it’! Thanks for your excellent demo and tips!
Thanks for the Bulk Barn tip and the make it yourself tip I'll check them out. I hope you like the shortbreads it's my family's favourite. So rich and delish. Thanks for getting in touch and thanks for tuning in.
This Shortbread is the easiest recipe I’ve ever seen for Scotch Shortbread. It looks great and I am about to try it out. I used to make it in a 8” round cake tin. I have a wooden mould of a thistle and flowers 12:13 and this was pressed into the tin to give it a nice pattern on top. It can then be taken out and sliced into small triangles. I’ll try this at the weekend. Thank you so much from a Scottish Lady x
Hello Kay..thanks so much for tuning in. I love making this shortbread recipe and I've used molds often. I love the idea of a wooden thistle and flower mold. I must try to find one for next time. Do you have a favourite shortbread recipe I can try?
Thank you so much for sharing they sound delicious , I never have much luck with shortbread but you made it look so simple ! I always like to make shortbread for Christmas so I’ll definitely give them a try this year ! Merry Christmas 🎄 from Australia !🇦🇺 🎉🎉
Hi Janet..yes they are super simple to make and sooo good. Baking times vary..I made some larger ones for giveaways and they took almost 20 minutes to get a slight golden on the bottoms. They are best just barely set. thanks for tuning in and happy holidays to you and yours from Canada.
Loved the bit at about 7 1/2 mins in, “let me show you the cracks”. Our family recipe (I am at least 2nd if not 3rd or more generation to have it; not sure) is almost identical and says, “Turn out of bowl onto floured surface and knead briefly, adding more flour if needed until dough cracks at the edges”. Yours is the first time I have ever seen a similar instruction. Wonderful reality check! When we passed recipe on to our sons and daughters in law, they waited until I could visit and demonstrate. Now I could have just sent your excellent video!
Your saying Cookie Cookies ! Shortbread is a Cookie in itself. Just saying from Scotland 🏴 For those in the USA its just Shortbread. 😎 Proper Scottish Recipe is : White Sugar (not Frosting Sugar !) Plain Flour, and Unsalted Butter. That's it ! Rub in Sugar, Butter and Flour together. Combine until it all comes together and doesn't fall apart. DONT knead it... it will make it tough (if so add more Flour and turn it into Pastry !) Chill for x2 Hrs well wrapped. Flour a Surface, Roll out with a Rolling Pin. Cut into Fingers (thin Bars) or Pettitecoat (a Large Circle, marked into equal Triangles.) Get a Eating Fork, use the x4 Tines to Poke x4 Hole Patterns all over. This aides the Baking Process (it should not Rise. But bake Flat and even !) Take out of Oven, dusting with White Sugar. Allow Shortbread to Cool a little, cut apart pieces while Warm (not cold or it breaks when cutting apart.) Cool and Store on Greaseproof Paper in a Biscuit (Cookie) Storage Tin. Simples. Enjoy. 😎 Ideal for Hogmanay our name for Scottish New Year ! 🥳
I had no idea shortbread involved all that kneading. I do love a good shortbread cookie. Thanks for sharing the process. It's good to know the simplicity of the ingredients - easy to remember.
Great tip about kneading only until you see the cracks. I over-kneaded a batch last week thinking more kneading will lead to a better result. Not true. The result was quite chewy. I wish I’d seen your clip beforehand!
These look sooooo DELICIOUS!!! I cannot wait to try to make these tonight. Thank You for sharing this wonderful recipe with Us. GOD BLESS YOU AND YOUR FAMILY. 😊❤️👍🏼👋🏼😋YUM!!!
Great great grandma’s shortbread went together like nothing! Going to make more tomorrow. I am 76 years young and just learned about dough cracking and they ready to cut out. Merry Christmas to you and family!😘
@@themessycookbydale414 - I have made them 2 times now and they are DIVINE!! Can be addictive if one is not careful!! Thank you so much!! I love your joy!!
Kiaora Dale from New Zealand. This is the first time I've heard someone say that they didn't have fridges in those days. I love shortbread cookies, but that used to put me off so I always bought them. Now I'm definitely going to make this recipe because of the 3 ingredients. Thanks so much for sharing, wish me luck.
Hi Kamau, i made the fridge comment as a side bar, I really don't know if they had fridges or not haha.Yes please try this recipe. They are worth the work. And good luck..let me know how they turn out.
@@themessycookbydale414 Dale they had 'Ice Houses' and Sieves even in the Olde Days. I have Mid 1700s Shortbread Presses, (Wooden) Thistle Patterns, Sieves, and Butter Paddles... from an Edinburgh Antique Store. We were more Modern than those on the Mayflower left us were ! 🙄
@@ME_MeAndMyBees thanks for the info. love love Edinburgh. We went for Edinburgh's Hogmanay a few years ago. My husband is from a MacDonald and Chisholm line. I am from a Hayes line
I just made these they are amazing ....Everyone loved them and wanted your recipe so I shared your videos !!! Thank you so much for taking the time to make these videos I love them all !!!
Hi Angie..that is so kind of you to say and thanks so much for sharing. And thanks for tuning into our videos. We have so much fun doing them I'm happy it shows. Happy new Year!
Thank you for your lovely comments Francis. My kitchen is a real cooks kitchen indeed. cluttered perhaps but I know where everywhere is and everything is handy. Thanks for tuning in. We've taken a much needed break but hope to continue the madness soon lol
You are the first person I've heard that uses fruit sugar and yes it is very hard to find anymore but last year I bought enough to go a couple of Christmases. No machines..yes. I got the recipe passed to me from my grandmother years ago. It is the best I ever tasted. I haven't tried icing sugar but will if I can't find fruit sugar. Thank you so much for the connection❤
Yes fruit sugar is so hard to find so in a pinch I use the powdered/icing sugar and they turn out pretty much the same. Let's face it, though, it's all about the butter lol. Thanks for tuning in
I knew it! When I heard you say "aboot" instead of about, I knew you were Canadian! I'm almost Canadian in Minnesota "don't cha know". GREAT RECIPE! I'm always looking for a simple recipe for my sweet tooth.
Hi, been baking all kinds of cookies for the past week or so. Just saw this video and I’m going to try the short breads. But I think I’m gonna put some almond flavor in it and put some icing on the top when you’re done.
Hi Theresa..the beauty of these and many cookies is that you can add whatever you think will work. I've put candies fruit on them, almonds etc. Enjoy thanks for watching,
its fruit fine sugar, very common in bakeries because it dissolves so easily. if your brownies are gritty then fruitfine will make them smooth on the palate. its also good in meringue. domino also sells superfine, sold on amazon. I'm a retired baker.
I made these last year 😍 added sesame sauce to them to give them richer flavor. This shortbread is widely spread in the Middle East since ancient time and probably even quite common all across the Arab world including Turkey and bears the name of Ghreybe. I made little balls of the dough and pressed each with pistachio shreds. It was fun making it and takes no time in the oven at all. It should just hold shape and melt in the mouth. 😊 The difference between this dough and butter cookie’s is that there’s no eggs, no vanilla and no baking chemical powders just plain simple ingredients. You can go right ahead and make it flavorful if you wish using extracts or blossom water or spices just make sure you don’t overdo it and if you did add more flour and adjust sugar. The one I made with sesame sauce was superb.
I just made these. Maybe my butter wasn't Cold enough but my dough was quite sticky and stuck all over my hands. I added a little more flour and it became workable. Delicious in the end.
Hey Bob, that's great..so much depends on the temperature of the ingredients and the kitchen temperature. Baking can be a challenge. Thanks for watching
Oh my word! I made the cookies and turn your video again , haha made them the same time with you 😮 wooHoo yummmmm! So easy less stress , yes a little work out but WORTH it , thank you thank you again ♥️🎄 Have a bless Holiday, hello from Lancaster , Pennsylvania
Hi Madeline and Lancaster PA..I am so happy they turned out well Thanks so much for tuning in. I have a few more cookie ideas on my channel. Happy holidays to you.
Thank you very much for this recipe! I wish I had before I made shortbread recipe from my Good Housekeeping cookbook, it was dreadful and very salty. I cannot wait to try your very simple recipe! God Bless!!!!
My mother made these regularly .....she said that any recipe that has a lot of butter in it should be left to mature for a week or two ......i do that and the flavour gets better and better! I am 70 yrs old and my family still enjoys the same recipe. Loved your video and your attitude 😊
I didn’t used to weigh my ingredients but it’s amazing the difference you get with pockets in things like flour and powdered sugar. Even if you spoon it in.
Thank you Marta I appreciate the kind words. Your neighbours will love them. I made several batches this season to give out as well. Thanks for tuning in
My Scotland born MacDonald mother used that exact same recipe but with brown sugar instead of icing sugar; I’m not sure why. And she often put half of a maraschino cherry in the middle to make them festive. She taught me the same as you: do it by hand, make them small and don’t overbake them!
@@CanadianCarol Hi fellow Canadian! I used a scalloped cookie cutter this year and they were pretty. Adding cherry is a great idea, thanks. and thanks for tuning in
Just stumbled to your channel. You have made so easy easy to make and I sure will try do them with the guide you gave as you were making them I am so confident mine will come out great too. Thank you.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Finally someone that makes the real thing. Thank you so much.
Thanks Annie..appreciate the kind words. Thanks for tuning in.
I'm Scottish and the icing sugar is what we used. No cornflour was ever added to the mixture. I put the butter in the freezer and then grate it into the flour. Just a wee tip for you and its less messy. ❤
Love it! I'll give that a try..anything to be less messy lol. Thanks for tuning in
I love the “forget the mess” ! Those minimalist people that never do anything so they don’t have a mess, don’t know how to live !!!
Exactly! I'm a mess in the kitchen and I live it everyday lol..thanks for tuning in
I have a copy of my great great grans recipe from Scotland 1870-this is exactly the same recipe that's been in our family for generations! Everyone I've ever gifted these shortbread cookies has asked for the recipe and are shocked to find its so simple.
no way wow that's fantastic. thanks so much for this. I had a couple of people tell me that this recipe is no way Scottish. I'm happy it is!!! Thanks for watching.
One cookie is never enough.....
@@cheekypiper512 never!
Can you use powdered sugar for icing sugar?
@@laquitapyeatt962 our icing sugar in Canada is made with powdered sugar and cornstarch. I've used 1 cup very fine sugar and 1/3 cup of cornstarch when i've run out of icing sugar.
These work very well in a food processor. It only takes about a minute and you dont need worry about getting tough because no needing required. Usually we prick all over the shortbread with a fork to allow heat to penetrate. They are usually chilled in the freezer for 10 minutes or fridge for 30 minutes so as not to spread to much in the oven. As soon as they come out of the oven we cover the shortbread with Caster Sugar and let cool. Not sure what caster is were you are but it is finer than granulated but not as fine as icing Sugar. Sometimes you can put a teaspoon of jam on one biscuit and top it with another the a litte topping of water icing. These are called Empire Biscuits and are delicious. Ronnie from Scotland
the fork piercing is a great idea and I made some shortbread recently and used the food processor. Thanks for tuning in.
If you cannot find caster sugar, you take regular granulated sugar and pulse it for 20 seconds or so in a clean electric spice or coffee mill and you will get the consistency of caster sugar.
A real baker or cook never had processors. We do everything by scratch and with love. You need to feel the texture and moisture of baking when kneeding. Newer generations are lazy and can't survive in a power outage not how to cook and bake without a modern oven.
This is the same recipe I have, given to me 53 yrs ago by our Scottish Pastor's wife! She was aghast that I didn't know about measuring in grams. She rewrote it for me in cups and wouldn't promise me that it would turn out as good!! I have wished all these years that I had the gram measurements and now I do!! And yes, it is the best shortbread recipe ever! Thankyou thankyou!
Hi, I am so happy you love this recipe. It's our favourite. Happy holidays and thanks for tuning in
What a straight forward woman , some of these other bakers can’t make a video that gets straight to the point, to save their lives
thanks so much..I am happy you enjoyed the video.
Love to watch you cook/bake; you're very "real."
Was that a pound of salted butter? I ask since there was no other salt in recipe. Thanks!
Same recipe as I use, here in Rural Scotland.
I roll mine into a Sausage and slice them.
Patricia 🏴🏴🏴💕
Hi Patty, that's a great tip..I'm going to try that.. thanks for tuning in
Hmm 😊 interesting ❤
You are so real. That’s what most real kitchen workspaces look like, with dishes and utensils and flour everywhere! No birds singing or harps playing. No perfectly matched new everything!!!! lol. Thank you! And wonderful cookies by the way!!
Thank you Donita that is so kind of you to say. My kitchen is certainly a "real" kitchen. You don't need professional anything to make good food. Thanks for tuning in.
@@origmainstmama2455 thanks you so much so kind of you. We are having so much fun in our kitchen making these recipes. I will definitely try the addition. All the best this holiday season to you and everyone in Oregon.
I don't sift the flour
Makin shortbread 😊
My family claim my cookies
ARE DECADENT.
My Mom used to make these exactly the same way but she decorated them with red and green glazed cherries and used different cutter shapes for something different. I make it like my Mom did. ❤😊😊
add a 4th ingredient, sprinkle with light brown granulated sugar when you take them out to rest. they go from amazing to outstanding. or sandwich 2 together with raspberry jelly/jam and top with melted icing with a jelly tot on top for a delicious traditional Scottish "empire biscuit"
Thanks I love this idea. The holidays are coming up and I will surely do a batch like this.
That's how my mother used to make them and so do i❤
I just love your honesty by giving credit to the people you got the recipe from. Well presented.
that's nice of you to say thank you so much. Thanks for tuning in.
I love ur receipe making. Lovely
Thank you
These are my mothers favorite cookies her mother used to make them for her when she was a little girl my mother just passed away in 2020 and this is what I made for her last birthday present and mother was born in 1921 and her mother was born 40 years earlier so I am sure this is the same recipe my grandmother and my mother grew up with thank you again for the simplicity of four cups one cup and 1 pound
Thank you Mothers birthday was December 16 and so I’d always fixes something she loved and she got to go to paradise on my father’s birthday and that was January 30 and expecting You’re blessing this year go beyond your expectations and air and dream your biggest dream you could have a dream and just say thank you Lord praise your holy name
thank you and thanks for tuning in
My grandmother, who came from England and was born in the late 1880's taught me to make the same recipe when I was a little girl and am 63 today and am still baking this recipe
So lovely..thanks for tuning in.
Do you use salted or unsalted butter? ❤
@@irenemagill4890 unsalted
My late husbsnd and his first wofe were Scottish and I was blessed with thier recipie, but lossed it, searched the internet and found nothing like theirs until I came to your recipie ... the exact one!! Thank you, my long search paid off.
That's so lovely, thank you for commenting, and thanks for tuning in.
Was that 2cups of flour
Love this. Have never made a shortbread that rivaled my moms but this recipe was stress free and they are delicious.
Hi MaryLou..I am so happy you enjoyed this recipe. Thanks so much for commenting and for tuning in. Happy holidays.
What is your mom's recipe, do you mind sharing?
I would love to try it! I am a shortbread fanatic!
I have a Scottish shortbread recipe. My recipe calls for sifting 13 times. Fortunately I found a 3 level sifter. And only sift 4 times. My Grandfather and his siblings migrated here from Coates, Scotland. Most favorite Cooke at Christmas. Thanks for sharing your recipe.
Hi Carol..thanks for watching. Would you share your recipe with me? It sounds interesting. What kind of sugar does it say to use?
My grandpa came from Scotland too and my mother taught me to make these when I was young. We used a drinking glass to cut them out and keep them round. They were a big favourite but I had forgotten them for the last 50 years. I am going to make some again because I remember how delicious they were. Thank you for the recipe and reminder. Australia 🇦🇺
Hi Cheryle, Yes i've used drinking glasses too. I am so happy I was a small part of you remembering shortbread from your youth. Enjoy from Canada
My mother always made them round too.. but a 2-bite size AND she covered them with butter icing then top it of with red n some green cherries (halved) OMG. What a pretty XMAS sight.
@The Messy Cook by Dale I made a half recipe as an experiment. I sifted the flour and powdered sugar together then added the softened butter. I used my dough hook and let it do the work of my hands. They came out perfectly.
Thanks for the video. I mix my dough in a food processor and the cookies comes out just great!
that's great..I'm happy they turned out. Thanks for watching the video.
What blade do you use on your food processor?
@@rebeccadees2300 when i use it I use the dough paddle
I use a small.glass pie plate, flute the edges, and Pierce the dough with a fork. Fluted edges I'm told are that of angels
lovely..thanks for tuning in
I make shortbread cookies every year...I used to use my hands to blend everything together.....now I use the low mix cycle on my Kitchen Aid mixer for almost 2 minutes and then mix with my hands...They turn out absolutely DELICIOUS!
I also add 1/2 tps. salt to my recipe.
yep low cycle is the key and no overworking of the dough. Salt rounds out the flavours and is a strengthening agent. Thanks for tuning in
Lovly cookies hav to try thank u
thanks for tuning in
I'm a child of the '70s and this brought back memories. Grandma and my Mother use to cut up maraschino cherries out of a jar and place a tiny piece on the top of each cookie. I still have the round copper cookie cutter with the fluted edge she would use.
ah nice memories. I remember when my kids were little little they would put the cherries on top, too. The smell in the house alway evoked memories for us. Have a happy holiday and thanks for tuning in.
My Mom alway put a cherry chip on each so I always do too! Have a Merry Christmas !!!
Merry Christmas Lorraine and thanks for watching@@lorraine5083
😂😂😂 by far my favourite cooking video thingamabob. I love your authenticity.
Much love from South Africa 🇿🇦🇿🇦🇿🇦
Hello South Africa...so lovely to have you join me. Thank you for your kind words and especially for tuning in.
I don’t have to taste these cookies from the moment you said 3 ingredients I already knew this would be the best shortbread ever. Merry Christmas God Bless tomorrow is my baking day for the holidays and your cookies are on my list. Thank you for sharing
Thanks Sharina..I hope you like them they are yummy. thanks for watching!
What do you want me to say l didn't see anything yet and left don't know what they look like
@@katypafitis ok
I saw the picture of these cookies and was intrigued by how you made them so round and wavy. I have the exact same recipe but I usually mix them by hand and roll them into balls and place on a cookie sheet and flatten them with a fork then bake them at 300 degrees for 30 minutes until lightly brown on the bottom. Best shortbread ever. Next year I may try them your way. And you are right - one year I tried using a mixer and they were very tough and I even wrote right on the recipe DO NO USE MIXER I used to make more than ten kinds of Christmas cookies but now that I am almost 80 my husband only wanted me to make shortbread and he would make Lep cookies - a Menonite cookie made with almonds and molasses that only he and I like in our family. Merry Christmas to you and your family.
Hi Myrtle..thank you for your kind words. Merry Christmas to you as well..all the best
Love shortbread! - thank you for sharing ♥️
thank you for tuning in have a great holiday
Looks delicious and simple here in Stirling Scotland I will have to convert the American cup to ounces and temp to C° but looks so easy must do this thanks recipe coming home again to Scotland on the web lol
Hi Carol..i added the metric measurements in the description box. I love Stirling..we visited several years ago. The most beautiful country side. Thanks for tuning in.
@@themessycookbydale414 many thanks for that I will save it n try very soon ❤️
My version of fruit sugar is to put granulated sugar in a blender or processor, give it a whirl until it becomes very fine but not powder. Thanks for sharing the recipe and demonstration of kneading to the cracking stage.
great tip thanks so much and thanks for tuning in
I just read through at least 50 of the comments and did not see this info sooo: Bulk Barn 🇨🇦sells fruit sugar AKA Berry sugar AKA caster sugar near the bins of regular granulated white sugar. It is at least twice as expensive as regular granulated, though! Sooo, you can make your own by blitzing/pulsing regular granulated about 29-30 seconds in a processor. I’m on a quest to make a shortbread with the texture of Walkers. Perhaps this kneaded dough will be ‘it’! Thanks for your excellent demo and tips!
Thanks for the Bulk Barn tip and the make it yourself tip I'll check them out. I hope you like the shortbreads it's my family's favourite. So rich and delish. Thanks for getting in touch and thanks for tuning in.
I made these as instructed and could barely wait for them to cool! Best recipe ever. Thank you so very much for sharing this with us.
Thanks Patricia..aren't they easy peasy? So yummy and rich. I am really happy you made them. Marry christmas
This Shortbread is the easiest recipe I’ve ever seen for Scotch Shortbread. It looks great and I am about to try it out. I used to make it in a 8” round cake tin. I have a wooden mould of a thistle and flowers 12:13 and this was pressed into the tin to give it a nice pattern on top. It can then be taken out and sliced into small triangles. I’ll try this at the weekend. Thank you so much from a Scottish Lady x
Hello Kay..thanks so much for tuning in. I love making this shortbread recipe and I've used molds often. I love the idea of a wooden thistle and flower mold. I must try to find one for next time. Do you have a favourite shortbread recipe I can try?
Thank you so much for sharing they sound delicious , I never have much luck with shortbread but you made it look so simple ! I always like to make shortbread for Christmas so I’ll definitely give them a try this year ! Merry Christmas 🎄 from Australia !🇦🇺 🎉🎉
Hi Janet..yes they are super simple to make and sooo good. Baking times vary..I made some larger ones for giveaways and they took almost 20 minutes to get a slight golden on the bottoms. They are best just barely set. thanks for tuning in and happy holidays to you and yours from Canada.
Thank you, thank you, I made them last night. They are the BEST.....
I am so happy Roberta..they are so delish, aren't they.thanks for tuning in.
Loved the bit at about 7 1/2 mins in, “let me show you the cracks”. Our family recipe (I am at least 2nd if not 3rd or more generation to have it; not sure) is almost identical and says, “Turn out of bowl onto floured surface and knead briefly, adding more flour if needed until dough cracks at the edges”. Yours is the first time I have ever seen a similar instruction. Wonderful reality check! When we passed recipe on to our sons and daughters in law, they waited until I could visit and demonstrate. Now I could have just sent your excellent video!
Thanks so much for the kind words Linda. Say hi to the kids for me lol..Thanks for tuning in
I loved the recepie
thanks so much and thanks for tuning in
Hi there, I really like your butter tart recipe as well 😊🤗
thanks Teresa..yes the butter tart recipe is among our favs. Thanks for tuning in and happy holidays.
Thank for the recipe will definitely try them. Best wishes from Jersey Channel Islands.
Thanks Lorraine..i hope you like them..all the best to you as well.
Your saying Cookie Cookies !
Shortbread is a Cookie in itself. Just saying from Scotland 🏴
For those in the USA its just Shortbread. 😎
Proper Scottish Recipe is :
White Sugar (not Frosting Sugar !) Plain Flour, and Unsalted Butter. That's it !
Rub in Sugar, Butter and Flour together. Combine until it all comes together and doesn't fall apart. DONT knead it... it will make it tough (if so add more Flour and turn it into Pastry !)
Chill for x2 Hrs well wrapped.
Flour a Surface, Roll out with a Rolling Pin. Cut into Fingers (thin Bars) or Pettitecoat (a Large Circle, marked into equal Triangles.) Get a Eating Fork, use the x4 Tines to Poke x4 Hole Patterns all over. This aides the Baking Process (it should not Rise. But bake Flat and even !) Take out of Oven, dusting with White Sugar. Allow Shortbread to Cool a little, cut apart pieces while Warm (not cold or it breaks when cutting apart.) Cool and Store on Greaseproof Paper in a Biscuit (Cookie) Storage Tin.
Simples. Enjoy. 😎
Ideal for Hogmanay our name for Scottish New Year ! 🥳
I'm in Canada but noted thanks. I am going to try your recipe..thanks for sharing. Happy holidays.
Salted butter!!
Wow I really love your cookies thank you for sharing this delicious recipe God bless you all the time
thank you that was very kind..thanks for tuning in
I'm a sifter too ❤️. Thanks for sharing this
thanks for tuning in!
Thanks for sharing I watching your video so great God bless you more
thank you so much and thank you for tuning in
The most beautiful shortbread cookies I have ever seen! El Perfecto! And easy to make. Gonna do it.
Great! Have fun and they are delish..thanks for tuning it
Thank you for making this video! I think I have just bought my last box of store shortbread cookies! Can’t wait to make these!
yes these cookies are so easy and delish. They freeze really well so making a big batch is a good thing.😉
I had no idea shortbread involved all that kneading. I do love a good shortbread cookie. Thanks for sharing the process. It's good to know the simplicity of the ingredients - easy to remember.
thanks for tuning in. You just knead until the dough cracks a bit of a process but not as bad as kneading bread.
Great tip about kneading only until you see the cracks. I over-kneaded a batch last week thinking more kneading will lead to a better result. Not true. The result was quite chewy. I wish I’d seen your clip beforehand!
Apart from the lovely recipe, you are a lovely lady !
Greetings from the UK.
Thanks Tony that's nice of you to say..thanks so much for tuning in.
Thank you Dale for sharing this recipe, they sound delicious! I am going to bake these with my young grand daughters tomorrow for Christmas! 🇦🇺 🎄🎉 🤶
that's great Annette..the children will love it and they are so easy to make. I often had my children help with cutting shapes.. Thanks for watching.
I made these today they melt in your month. Again thanks for sharing.
thanks for tuning in and trying them...I appreciate the support
I think this is very similar to my grandmother's recipe from the turn of the century (1900s) which I have been looking for! Thank you!
that''s great Wendi..thanks so much for tuning i n.
Wonderful demonstration.
thanks you!
These look sooooo DELICIOUS!!! I cannot wait to try to make these tonight.
Thank You for sharing this wonderful recipe with Us.
GOD BLESS YOU AND YOUR FAMILY. 😊❤️👍🏼👋🏼😋YUM!!!
enjoy them and thanks for tuning in
Thank you for this recipe.
I hope you enjoy it..thanks for tuning in
Delicious looking. God Bless and Merry Christmas from Montreal.
Im from Montreal too..happy holidays and thanks for tuning in
This is my favourite thing to make every year. I make them thinner and add jams to top and make a sandwich.
Sounds good..this cookie is so versatile anything goes. Thanks for tuning in
Lovely!! I use a box grater for the butter
great idea I'll try it next time. thanks for watching
Great recipe, thank you!! I can't wait to make them. I have been looking for an authentic shortbread recipe.
You will love this recipe..it's the best..thanks for tuning in
So funny and witty and lovely!😊
thank you Maryann that's so kind of you. thanks so much fro tuning in
They melt in your mouth! So delicious, love them. For sure a holiday favourite. Will try them myself now!
Can't wait to try your cookies. Thank hubby for doing a good job on the camera.
hi Susan..he will love to hear that. haha thanks for tuning in
Great great grandma’s shortbread went together like nothing! Going to make more tomorrow. I am 76 years young and just learned about dough cracking and they ready to cut out. Merry Christmas to you and family!😘
Thanks Valerie..Merry Christmas to you and yours as well. These cookies are a family favourite. Thanks for tuning in
Thanks l am trying this recipe for sure
Great..they are easy peasy to make and tastes so delish. Thanks for tuning in.
Have fun and thanks for tuning in
This is my,faverite cookie...I love it by it's self.
so good right? Thanks for tuning in
Shortbread is my absolute favorite! I can't wait to make this recipe! They look wonderful! Thank you for sharing!!
thank you for watching! they are truly delish.
@@themessycookbydale414 - I have made them 2 times now and they are DIVINE!! Can be addictive if one is not careful!! Thank you so much!! I love your joy!!
thanks so much Sonia. I appreciate you watching and your sweet comments.. You've made my day! @@soniadavies6220
I'm from Mexico and we also make this cookies, let me tell you they are delicious, my family loves them, Thank you so much for sharing ❤️
thanks for tuning in..i have several other yummy cookies on my channel.
Kiaora Dale from New Zealand. This is the first time I've heard someone say that they didn't have fridges in those days. I love shortbread cookies, but that used to put me off so I always bought them. Now I'm definitely going to make this recipe because of the 3 ingredients. Thanks so much for sharing, wish me luck.
Hi Kamau, i made the fridge comment as a side bar, I really don't know if they had fridges or not haha.Yes please try this recipe. They are worth the work. And good luck..let me know how they turn out.
@@themessycookbydale414 Dale they had 'Ice Houses' and Sieves even in the Olde Days.
I have Mid 1700s Shortbread Presses, (Wooden) Thistle Patterns, Sieves, and Butter Paddles... from an Edinburgh Antique Store.
We were more Modern than those on the Mayflower left us were ! 🙄
good luck let me know how you like them.
@@ME_MeAndMyBees thanks for the info. love love Edinburgh. We went for Edinburgh's Hogmanay a few years ago. My husband is from a MacDonald and Chisholm line. I am from a Hayes line
I just made these they are amazing ....Everyone loved them and wanted your recipe so I shared your videos !!! Thank you so much for taking the time to make these videos I love them all !!!
Hi Angie..that is so kind of you to say and thanks so much for sharing. And thanks for tuning into our videos. We have so much fun doing them I'm happy it shows. Happy new Year!
@themessycookbydale414 Happy New year and thank you again
Absolutely love your kitchen ❤
It looks like a real cooks kitchen...
Keep up the great work 🥰♥️🥰♥️🥰
Thank you for your lovely comments Francis. My kitchen is a real cooks kitchen indeed. cluttered perhaps but I know where everywhere is and everything is handy. Thanks for tuning in. We've taken a much needed break but hope to continue the madness soon lol
Yummy! Thank you for your recipe! I love shortbread cookies!!!
Yet bet, thanks for tuning in!
You are the first person I've heard that uses fruit sugar and yes it is very hard to find anymore but last year I bought enough to go a couple of Christmases. No machines..yes. I got the recipe passed to me from my grandmother years ago. It is the best I ever tasted. I haven't tried icing sugar but will if I can't find fruit sugar. Thank you so much for the connection❤
Yes fruit sugar is so hard to find so in a pinch I use the powdered/icing sugar and they turn out pretty much the same. Let's face it, though, it's all about the butter lol. Thanks for tuning in
I like the low sugar. Thanks for sharing.
thanks for watching.
Thank you for sharing! just found your channel today
Welcome!
equal as those my great great grans always did..I do not never knew how she does..I will try it..
best of luck..thanks for tuning in
I knew it! When I heard you say "aboot" instead of about, I knew you were Canadian! I'm almost Canadian in Minnesota "don't cha know". GREAT RECIPE! I'm always looking for a simple recipe for my sweet tooth.
haha.."aboot" is a sure giveaway. thanks for tuning in
I use powdered sugar instead of flower for rolling. Worked great!
great tip thanks for tuning in
Hi, been baking all kinds of cookies for the past week or so. Just saw this video and I’m going to try the short breads. But I think I’m gonna put some almond flavor in it and put some icing on the top when you’re done.
Hi Theresa..the beauty of these and many cookies is that you can add whatever you think will work. I've put candies fruit on them, almonds etc. Enjoy thanks for watching,
And don't forget to top with red and green cherries (halved) for a Xmas delight. To die for!
@@jacquelinebourque8041 yes I'ver done before yum yum
Nice to meet another messy cook 😉👍
Nice to meet you as well. Messy is ok it makes for great food. lol thanks for tuning in
Mmm, thank you.
Will do. God bless you.
happy holidays and thanks for watching
Thank you for this recipe. Best shortbread cookies I ever had
That's great..thanks for tuning in.
its fruit fine sugar, very common in bakeries because it dissolves so easily.
if your brownies are gritty then fruitfine will make them smooth on the palate.
its also good in meringue.
domino also sells superfine, sold on amazon.
I'm a retired baker.
thanks for the tip Gerald..I'll check it out. and thanks for tuning in
Great recipe!
I made these last year 😍 added sesame sauce to them to give them richer flavor. This shortbread is widely spread in the Middle East since ancient time and probably even quite common all across the Arab world including Turkey and bears the name of Ghreybe. I made little balls of the dough and pressed each with pistachio shreds. It was fun making it and takes no time in the oven at all. It should just hold shape and melt in the mouth. 😊 The difference between this dough and butter cookie’s is that there’s no eggs, no vanilla and no baking chemical powders just plain simple ingredients. You can go right ahead and make it flavorful if you wish using extracts or blossom water or spices just make sure you don’t overdo it and if you did add more flour and adjust sugar. The one I made with sesame sauce was superb.
wow that is a very interesting, Thanks for tuning in.
@@themessycookbydale414 💞
Do you sustitute some of the butter with tahini sesame sauce?
@@shirleyal-jabi1503 is that a thing? interesting. Have you tried that? Thanks
I've been trying various recipes and made yours tonight! DELICIOUS, easy and baked up so well. I cut the recipe in half to try- perfect ❤
Excellent Bev..thanks for tuning in .
Did you do it by hand or machine.
@@robertdelaplante7326 I did it by hand but you can use a machine as long as you don't over work the dough. Thanks!
I just made these. Maybe my butter wasn't Cold enough but my dough was quite sticky and stuck all over my hands. I added a little more flour and it became workable. Delicious in the end.
Hey Bob, that's great..so much depends on the temperature of the ingredients and the kitchen temperature. Baking can be a challenge. Thanks for watching
Oh my word! I made the cookies and turn your video again , haha made them the same time with you 😮 wooHoo yummmmm! So easy less stress , yes a little work out but WORTH it , thank you thank you again ♥️🎄 Have a bless Holiday, hello from Lancaster , Pennsylvania
Hi Madeline and Lancaster PA..I am so happy they turned out well Thanks so much for tuning in. I have a few more cookie ideas on my channel. Happy holidays to you.
Made these 2 days ago. So yummy! Flaky, melts in your delicious. Time to make some more.
that's great Melanie..thanks for tuning in
Great recipe
thanks Gloria and thanks for tuning in
Thank you very much for this recipe! I wish I had before I made shortbread recipe from my Good Housekeeping cookbook, it was dreadful and very salty. I cannot wait to try your very simple recipe! God Bless!!!!
oh that's too bad..this is a great recipe. thanks for tuning in
My mother made these regularly .....she said that any recipe that has a lot of butter in it should be left to mature for a week or two ......i do that and the flavour gets better and better! I am 70 yrs old and my family still enjoys the same recipe. Loved your video and your attitude 😊
Thanks Melene. Great tip. I've been making this recipe for years. I'm 73 and it's still a family fav. Thanks for tuning in .
I didn’t used to weigh my ingredients but it’s amazing the difference you get with pockets in things like flour and powdered sugar. Even if you spoon it in.
This is true I have started to weigh my ingredients, far more accurate..Thanks for tuning in
Thank you for making my Christmas better. Merry Christmas and Happy New year xx
wow that's so kind thanks for tuning in. Merry Christmas and Happy New Year to you as well
Trying them tomorrow!! Thanks!
Best of luck, happy holidays and thanks for tuning in
You are so funny and sweet! Love you both, new sub! Making these for Christmas for my neighbors
Nice, safe ( no nuts, haha) THANK YOU BOTH
Thank you Marta I appreciate the kind words. Your neighbours will love them. I made several batches this season to give out as well. Thanks for tuning in
My Scotland born MacDonald mother used that exact same recipe but with brown sugar instead of icing sugar; I’m not sure why.
And she often put half of a maraschino cherry in the middle to make them festive.
She taught me the same as you: do it by hand, make them small and don’t overbake them!
She also used a scalloped cookie cutter abt that size, but it’s very old metal with a wooden peg in the middle for lifting up.
@@CanadianCarol Hi fellow Canadian! I used a scalloped cookie cutter this year and they were pretty. Adding cherry is a great idea, thanks. and thanks for tuning in
Love your show
thank you Sandra..thanks for tuning in
You are so cute and sweet You made it so enjoyable to watch you make the cookies .. I will certainly make these cookies tomorrow🥰😍
Thanks so much Annie that's sweet to say. Have fun making them..I made a batch this evening. Thanks for watching
Just stumbled to your channel. You have made so easy easy to make and I sure will try do them with the guide you gave as you were making them I am so confident mine will come out great too. Thank you.
Very pleased you found my channel..welcome. I hope you enjoy many of my recipes, thanks for tuning in.
I cannot wait to try this recipe. I love shortbread.
Hi Julia, it's a super easy and delicious recipe. Thanks for watching.
Thank you for sharing, our favorite cookies, can’t wait to make them
Thats great..enjoy! Thanks for tuning in.
Lady is very funny, has sens of humor 👍🏻🤸🏼♂️
Thanks Katherine..and thanks for tuning in
Thank you very much for sharing
thanks for tuning in
Have you tried a dough hook in a mixer on slow?
I bet that would work.
Yes Anne, I have and it worked very well.I just really enjoy to kneading process. thanks for tuning in.