Best Traditional Scottish Shortbread Cookies
Another classic Christmas cookie - Shortbread is a traditional Scottish dessert that consists of three basic ingredients: flour, sugar, and butter. According to Wikpedia, this cookie resulted from medieval biscuit bread, which was a twice baked, enriched bread roll dusted with sugar and spices and hardened into a soft and sweetened biscuit called a Rusk. Eventually, yeast from the original Rusk recipe was replaced by butter, which was becoming more of a staple in the British Isles. Despite the fact that shortbread was prepared during much of the 12th century, the refinement of shortbread was actually accredited to Mary, Queen of Scots, in the 16th century. The name of one of the most famous and most traditional forms of shortbread, petticoat tails, were named by Queen Mary. This type of shortbread was baked, cut into triangular wedges as they are in this recipe from Cook’s Illustrated.
½ cup old-fashioned rolled oats
1½ cups (7 1/2 ounces) unbleached all-purpose flour
¼ cup cornstarch
2/3 cup (2 2/3 ounces) confectioners' sugar
½ teaspoon table salt
14 tablespoons unsalted butter, cold, cut into 1/8-inch-thick slices (Lurpak or Kerrigold if possible)
1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse oats in spice grinder or blender until reduced to fine powder, about ten 5-second pulses (you should have ¼ to 1/3 cup oat flour). In bowl of stand mixer fitted with paddle attachment, mix oat flour, all-purpose flour, cornstarch, sugar, and salt on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix on low speed until dough just forms and pulls away from sides of bowl, 5 to 10 minutes.
2. Place upside-down (grooved edge should be at top) collar of 9- or 9 1/2-inch springform pan on parchment-lined rimmed baking sheet (do not use springform pan bottom). Press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. Place 2-inch biscuit cutter in center of dough and cut out center. Place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. Open springform collar, but leave it in place.
3. Bake shortbread 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn off oven. Remove springform pan collar; use chef’s knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using wooden skewer, poke 8 to 10 holes in each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. Allow shortbread to dry in turned-off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.
4. Transfer baking sheet to wire rack; cool shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.