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Entries in Robert Burns (1)

Saturday
Mar162013

Nana's authentic Scottish shortbread - an heirloom recipe

My mother's mother, whom we called "Nana," came to New York City from Scotland in the early part of the last century. Because she had such a dominant personality and a thick Scottish accent, I remember her much more clearly than my father's mother.

Nana had little nicknames for all of my siblings and me: Brian-me-boy (which she pronounced "buy"), Red Feather (for my sister Heather), I was Gale Girl (which I use as a screen name today), and Rossi Bairn for my brother Ross. We thought she was saying Rossi Bear and still refer to my brother Ross as "Rossi Bear" today because we were just silly American kids. 

While I was growing up, she came to visit our farm in Berks County regularly even though she and my father fought a lot. Because of the delectables and recipes she shared, sometimes it seemed we were like a little Scottish outpost situated in the heart of Pennsylvania Dutch Country.

Many of my memories of her revolve around food and tartan dresses. (Always tartan, never plaid, mind you. And let's not even get started about how most people mispronounce "Auld Lang Syne" by saying Syne as though it begins with a "Z".)

Nana's shortbread never looked fancy but it's the best I've ever tasted.In my previous post, I mentioned having received some heirloom recipes from my Scottish nana. So without further adieu, here is the recipe for my favorite treat Nana used to make--Scottish shortbread.

This recipe is the best in the world. Forget all those chi-chi shortbreads with rosemary, rosewater, and god-knows-what adulteration. This is the BEST recipe for authentic shortbread you'll ever find, and oh, so simple.

You can sort of hear my nana's personality in her recipe--she was a bossy one, that's for sure.  

My mother handwrote this recipe and gave it to me during my wedding shower in 1985:

Nana's Scottish Shortbread

1 lb. butter (no oleo)
1 full cup sugar
Cream butter and sugar. Then add 3 and 1/2 cups flour, 1/2 cup at a time.

Mix well and knead thoroughly. Add more flour if needed. The more you knead, the tastier the shortbread will be.

Pat the dough into a round, square, or oblong pan (don't roll it or grease the pan; the dough is rich enough). Prick with a fork all the through, top to bottom,  in a design if you can.

If you like thicker shortbread, use an 8 x 8--just watch that the bottom doesn't brown. If you like it a little thinner, an 11 x 7.5 x 1.5 (deep) is ideal. 

Bake in 300 degree (very slow) oven for 45-60 minutes. Don't let shortbread get brown on top. 

Happy baking!

* * * 

And of course, no post about Scottish food would be complete without invoking Rabbie Burns' famous blessing:

Some hae meat

by Robert Burns

Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat and we can eat,
And sae the Lord be thanit.

(And the fact that I posted this the day before St. Patrick's Day would make my nana even happier. If you're not sure why that is, then you've never grown up with Scottish people.)