Food,  Table Talk

I Love This Scottish Shortbread

All of my life I have been told of my Scottish heritage. My Mother was a Cunningham. Of the Cunningham clan. Now, that’s the beginning of all things Scottish and this Scottish shortbread.

We had a Cunningham book. We could tell you our genealogy, tartan, motto, lineage…got it?

There was no Scottish shortbread baked or tasted while I was growing up. Nor tea. Or Scones.

Yet, the longing to visit Scotland was first and foremost on my bucket list.

That’s when reality happened.

Truly.

I was finishing up my master’s degree. Only one course left when my professor announced that she was teaching a class in the United Kingdom. Traveling all over England, Wales, and yes, Scotland.

I looked at the price tag. Nope.

I questioned the time frame. Five weeks away from little ones. Nope.

My husband took me to dinner and counted onto the table the amount of the trip…in cash. What?!!!

I argued.

About the cost.

And leaving little ones.

But, he was persistent.

So, off I went. Camera, suitcase and passport in tow.

Scotland did not disappoint.

I enjoyed the train travel. I loved the vistas. I embraced the people. Especially in Scotland.

I became addicted to tea time at 4:00. The chocolate. The scones.

It was on one overnight train ride to Inverness that I had my first Scottish shortbread. With tea.

I was smitten.

I came home with lots of memories, tartan, kilts, wool sweaters, and boxed Scottish shortbread.

Sure you can buy it. But, why when you find the perfect Scottish shortbread recipe would you not recreate it? So easy. Just perfect.

I added it to my Christmas recipe book to share. I baked it. Over and over I baked it. For holidays. But, most importantly for tea time. With my favorite English tea— PG Tips.

Memories flooded back with each bite. I could feel the wind off the lake at Inverness. The coastal breezes of Ayr. The air of Edinburgh. It even brings me back to train rides and conversation in Scottish dialect. Genuine, real people who connected hearts.

Perhaps, one day, when the insanity of life as we know it ends and travel returns, I’ll step onto that shore once again. For familiarity, for gentle kindness, and for more shortbread. Scottish style.

But, in the meantime, I wish you had your feet under my table to share a cup of English tea and my favorite Scottish shortbread recipe. Until then, here’s the recipe to celebrate the holidays!

Scottish Shortbread

A wonderful cookie perfect for tea time and the holidays!
5 from 2 votes
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Servings 42 squares

Equipment

  • mixer
  • cookie sheet
  • oven

Ingredients
  

  • 1 C butter softened
  • 1/2 C sugar
  • 2 C all purpose flour

Instructions
 

  • Preheat oven to 300 degrees.
  • Cream together sugar and butter.
  • Add flour gradually and mix until smooth.
  • Press out smoothly onto an ungreased cookie sheet, keeping dough a generous 1/4" thickness, even if it does not cover the entire cookie sheet.
  • Prick all over with a fork.
  • Bake for 45 minutes or until light golden brown.
  • Cut into squares and let cool in the pan.
  • Store in airtight tins or containers.

Notes

A wonderful holiday cookie! Especially with a cup of English tea! Enjoy!

Enjoy friends!

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