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Burrebrede (Scottish shortbread)

SUBMITTED BY: TECHIMPAIRED

"This is a medieval Scottish shortbread recipe. It has been a holiday favorite for my family and friends for years. The shortbread keeps very well in an airtight tin or tightly wrapped in tinfoil."

RECIPE RATING:

Read Reviews (7)

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PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup superfine sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon salt
3 cups unbleached all-purpose flour
1 cup butter, softened

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.

FOOTNOTES

Tip
This recipe is really designed to be baked in a shortbread pan which I highly recommend.

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REVIEWS

Reviewed on Dec. 18, 2006 by Kristin J

Excellent recipe-I did not change a thing. This serves 6 with VERY generous servings so could... MORE

Reviewed on Aug. 22, 2007 by ASHLEY_S

This deserves a lot more reviews than it has received. It was really delicious and different,... MORE

Reviewed on Dec. 29, 2005 by lindy_lou

My new favorite for Christmas. MORE

Reviewed on Nov. 30, 2006 by JDM

Wonderful cookies. I cut into small squares after they had cooled for a bit. Taste great! A... MORE

Reviewed on Jul. 28, 2008 by s.broadaway

I've made this recipe two times now. The first I followed the recipe exactly. The second... MORE

Reviewed on Jan. 3, 2008 by Juli J.

Ugh! What a disappointment! I LOVE shortbread and LOVE the spices the recipe calls for, but... MORE

Reviewed on Sep. 16, 2007 by JODYPTNMKR

I would love to make this again. It's really tasty, and I like the middle ages part. ... MORE