My dad passed away this year. It’s sometimes hard to remember that he’s really gone. Like I may hear him pull up to my house anytime now, his motorcycle roaring across the whole neighborhood. There are foods that hold memories, this shortbread recipe is one of them for my family. Eating this shortbread makes me feel like we have a little piece of my dad with us.
This recipe was my Granny’s. My dad was born in Scotland, and his mom would make these to go with their afternoon tea or for special occasions like Christmas. I’m so thankful that my aunt saved the recipe, written in my Granny’s own hand on an index card. A few simple ingredients with loads of memories attached to them. These should only be eaten with a cup of good strong Scottish breakfast tea with a splash of heavy cream and a spoonful of sugar, just how my dad enjoyed them.
Ingredients:
120g (1 cup) all-purpose flour
106g (1 cup) rice flour
85g (3/4 cup) powdered sugar
170g (1 1/2 sticks) butter, cold and cubed
Method:
Pre-heat the oven to 350 degrees and have a 9" cake pan ready.
Place all the ingredients into a bowl and use your hands to break up the butter until the mixture resembles sand. Or use the food processor to speed things up. Put the mixture into the cake pan and pat it down so it's nice and compact. Bake for 35-40 minutes or until its golden brown around the edges. Allow the shortbread to cool completely before cutting it into wedges.
Now, heat up your tea kettle and enjoy them the same way my dad uses to. This one’s for you dad; we'll see you on the other side.
I sure hope you give my Granny's Scottish Shortbread recipe a try this Christmas season. If you want to stay in the loop and never miss another blog post, subscribe to my blog here.
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