Salt and Pepper Scottish Shortbread

A twist on a traditional Scottish shortbread recipe flavoured with salt and pepper and cut in the familiar shortbread fingers.

Larder Love

I don't usually share guest posts on Tinned Tomatoes, but after chatting to Karon from Larder Love, I asked her if she would like to send me over a post, so my readers could meet her.

Karon is a published author who has been writing her blog for a while now. She used to blog about any recipe that came to mind, but now she focuses on her larder and things like preserves, homemade butters and biscuits and as you can see her photos are absolutely stunning.

***

Karon Grieve

Hi,  I’m Karon from Larder Love and I’m thrilled to visit here and be able to share one of my recipes and a bit of fun news with you. 

To celebrate the launch of my new ebook Gourmet Gifts For Christmas which is available now on Amazon Kindle  I am sharing a recipe on Tinned Tomatoes.

Everyone loves receiving something homemade, it shows how much you care for the recipient that you took the time and trouble to make something especially for them.

A gift of food is even more special, something that can be enjoyed and shared, savoured and remembered long after the festive season is over.

Here is a simple recipe for Salt & Pepper Shortbread (from my new Gourmet Gifts For Christmas) which makes a very welcome and traditional foodie gift but with the modern twist of the salt and pepper it takes it into another dimension and something a wee bit special.

Huge thanks to Jac for inviting me on to her blog and letting me share all this with you.

Merry Christmas when it comes!

Karon x

History of Scottish Shortbread

In the Middle Ages shortbread was made from leftover bread dough which was rolled very thin and baked until crisp.

Over the years the yeast was removed and butter was added. 

Mary Queen of Scots was a fan of shortbread and her cooks refined the recipe to what we enjoy today.

The name itself comes from the dough which is short, which makes the biscuits crumbly and melt in the mouth. 

Love Scottish recipes, try these vegan lemon & lime shortbread cookies.

Shortbread Shapes

Petticoat Tails

This is a really traditional pattern. It is bake in a round after pressing in a shortbread mould and then cut into triangles. It is said the pattern is reminiscent of Mary Queen of Scots petticoats.

Fingers

Fingers are probably the most popular of all the shapes shortbread is made or sold in. 

When shortbread is made in fingers it usually includes a sprinkling of sugar on top and a decoration of holes made by a fork.

Rounds

These are not as popular and are often made at home as it's easy to use a cookie cutter when cutting the dough.

For more Scottish recipes have a look at my recipe index of Scottish Recipes for Vegans and Vegetarians

pin it for later

Shortbread Moulds

Many Scottish grannies had wooden shortbread moulds they used when making shortbread. The dough would be pressed into the mould before baking with the family pattern.

I have my gran's mould, which is a thistle pattern, which is the national flower of Scotland.

If you don't have a mould, you can use cookie cutters or cut roll and cut into fingers.

Shortbread or Shortcake?

Shortcake is not the same as shortbread. 

Shortbread is made with butter or (dairy-free spread) and has no raising agent. It is buttery, crumbly and melt in the mouth.

Shortcake is often made with vegetable fat and has a raising agent so it has a different texture.

also try - No Bake Peanut Butter & Cornflake Chocolate Tiffin

shortbread, Scottish shortbread, shortbread fingers, Scottish biscuits, Scottish cookies, Scottish recipes

Baking

Scottish

Yield: 1 tray of shortbread

Author: Karon Grieve

Salt and Pepper Scottish Shortbread

A twist on a traditional Scottish shortbread recipe flavoured with salt and pepper and cut in the familiar shortbread fingers.

prep time: 10 Mcook time: 30 Mtotal time: 40 M

ingredients:

• 265g/9½oz unsalted butter
• 100g/3 1/2 oz caster sugar
• 60g/1½oz rice flour
• a big pinch of flaky sea salt
• a good sprinkling of freshly ground black pepper

instructions:

How to cook Salt and Pepper Scottish Shortbread

1. Preheat oven to 160c/140c fan/325f/gas mark 3.
2. Butter & line 20 x 20 tin.
3. Beat the butter and sugar till fluffy and add in flours and big pinch of salt and good sprinkling of black pepper.
4. Push into prepared tray and prick all over with fork.
5. Chill in fridge for for 1 hours and then bake for 30 minutes or until golden.
6. Mark slices with sharp knife and cool in tin before cutting completely. Scatter with more salt and pepper

NOTES:

I've not included chill time in the recipe, but do include time to chill the dough.

Don't overwork the dough. This is important for a short crumbly texture.

Calories
114.45

Fat (grams)
5.19

Sat. Fat (grams)
3.22

Carbs (grams)
17.65

Fiber (grams)
0.05

Net carbs
17.61

Sugar (grams)
16.98

Protein (grams)
0.11

Sodium (milligrams)
7.50

Cholesterol (grams)
13.71

Created using The Recipes Generator

Thanks to Karon for the wonderful recipe. I do hope you enjoy this recipe and have a look at her blog and ebook.