This post written by Sue Campbell
Baker/Cake Artist from Great Falls, MT
As the youngest of five children, it seemed my mum was always baking when I was little... As a matter of fact, it is one of my fondest memories of my mum. I remember smelling fresh bread as I neared my house after school on Thursdays. I remember ‘helping’ my mum bake in preparation for special occasions and holidays. I remember thinking that she must be really important to know how to make all these treats for so many people!
These days, I love baking for friends and neighbors for ANY occasion! I do enjoy researching various ingredients and try to make it more authentic to the occasion. There are so many resources available these days so finding new ways of making ancient recipes is almost as much fun as enjoying your finished treats! It is my goal to help others find the resources to be original, creative and to pique your taste buds with pleasure!
The first recipe I would like to share with you is my Scottish Shortbread. It is such a simple thing to make and so very delicious!
Nanny Campbell’s Scottish Shortbread
Ingredients Makes about 4 dozen cookies.
Preheat the oven to 350 degrees F.
In your mixer bowl, mix together the butter and sugar until blended. Add vanilla. Sift the flour and add to the butter-and-sugar mixture. Mix on low until dough holds together. Turn onto a flour-dusted surface and shape until flat, about an inch thick.
Wrap in plastic and chill for 30 minutes.
On your floured surface, roll dough to approx. ½” thick and cut into 2.5” x 1” rectangles. I like to use my pizza cutter for this part! Be careful when rolling the dough out. Shortbread rolled too thin will burn! If you don’t have guards for your rolling pin, keep a ruler nearby. It doesn't have to be exact, but close is good! Place on ungreased cookie sheet and sprinkle with coarse or regular sugar (not too much). Space them 1/2 “apart. Bake 22 to 25 minutes, until edges begin to brown. Cool completely.
Melt your chocolate in the microwave on high for 30 seconds… stir and reheat in 15 second intervals. I use a Pyrex measuring cup to melt and dip the cookies. Dip the shortbread on an angle for a better look, and sprinkle with any colorful sugars. You could also melt the chocolate in a piping bag and drizzle the chocolate across the cookies (huge time-saver). I set out the cookies on parchment after they have been dipped. Allow to dry completely and they can be stored in baggies and even frozen.
Don’t be afraid to experiment with flavors though… If you thing a certain flavoring might be good, try it! It might be spectacular! There are times when I will use some dehydrated lemon crystals and add to the melted white chocolate for a nice surprise… I swear by this product, it is called True Lemon. It is 100% natural with no artificial additives. I can bake with this and it retains its full flavor. So much better than the oils I have seen advertised.
In the next food installment I would like to list a few websites that I have had great luck in using for various food recipes and/or ideas.
Find Sue on Facebook at Killer Konfections
Baker/Cake Artist from Great Falls, MT
As the youngest of five children, it seemed my mum was always baking when I was little... As a matter of fact, it is one of my fondest memories of my mum. I remember smelling fresh bread as I neared my house after school on Thursdays. I remember ‘helping’ my mum bake in preparation for special occasions and holidays. I remember thinking that she must be really important to know how to make all these treats for so many people!
These days, I love baking for friends and neighbors for ANY occasion! I do enjoy researching various ingredients and try to make it more authentic to the occasion. There are so many resources available these days so finding new ways of making ancient recipes is almost as much fun as enjoying your finished treats! It is my goal to help others find the resources to be original, creative and to pique your taste buds with pleasure!
The first recipe I would like to share with you is my Scottish Shortbread. It is such a simple thing to make and so very delicious!
Nanny Campbell’s Scottish Shortbread
Ingredients Makes about 4 dozen cookies.
- 3/4 pound European butter, at room temperature (even Walmart has this at times and if you can’t find it, regular butter will do—there is a difference though)
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- A pinch of ground cinnamon
- 8 ounces chocolate or white chocolate chips, or you can use bars but finely chopped
Preheat the oven to 350 degrees F.
In your mixer bowl, mix together the butter and sugar until blended. Add vanilla. Sift the flour and add to the butter-and-sugar mixture. Mix on low until dough holds together. Turn onto a flour-dusted surface and shape until flat, about an inch thick.
Wrap in plastic and chill for 30 minutes.
On your floured surface, roll dough to approx. ½” thick and cut into 2.5” x 1” rectangles. I like to use my pizza cutter for this part! Be careful when rolling the dough out. Shortbread rolled too thin will burn! If you don’t have guards for your rolling pin, keep a ruler nearby. It doesn't have to be exact, but close is good! Place on ungreased cookie sheet and sprinkle with coarse or regular sugar (not too much). Space them 1/2 “apart. Bake 22 to 25 minutes, until edges begin to brown. Cool completely.
Melt your chocolate in the microwave on high for 30 seconds… stir and reheat in 15 second intervals. I use a Pyrex measuring cup to melt and dip the cookies. Dip the shortbread on an angle for a better look, and sprinkle with any colorful sugars. You could also melt the chocolate in a piping bag and drizzle the chocolate across the cookies (huge time-saver). I set out the cookies on parchment after they have been dipped. Allow to dry completely and they can be stored in baggies and even frozen.
Don’t be afraid to experiment with flavors though… If you thing a certain flavoring might be good, try it! It might be spectacular! There are times when I will use some dehydrated lemon crystals and add to the melted white chocolate for a nice surprise… I swear by this product, it is called True Lemon. It is 100% natural with no artificial additives. I can bake with this and it retains its full flavor. So much better than the oils I have seen advertised.
In the next food installment I would like to list a few websites that I have had great luck in using for various food recipes and/or ideas.
Find Sue on Facebook at Killer Konfections