Try this delicious melt in your mouth Scottish shortbread from Nisa Homey.
By Nisa Homey
Scottish Shortbread is one of the most famous treats of Scotland, and it dates back to centuries. The first versions were made from the remnants of dough left over from bread making and contained fine oatmeal and yeast. This dough was sprinkled with sugar and perhaps some spices, and then baked slowly in a cool oven to produce a very hard, dry biscuit-bread, which didn’t spoil quickly. As time passed the yeast was replaced with homemade butter and oatmeal with flour…resulting in a recipe that produces the melt-in-your-mouth shortbread.
- Butter: 1 cup/2 sticks.(I used salted butter)
- Brown sugar: 1 cup, packed (I substituted by adding 1 tbsp of molasses to plain white sugar).
- Flour: 2 cups.
- Salt: ½ tsp (omit if using salted butter).
- Egg yolk: 1
- Vanilla essence: 1 tsp.
- Chocolate bars: 100-150 gm ( I used 5 (20 gm) Cadbury's Milk Chocolate bars)
- Cashew nuts and/or Peanuts: Chopped, roasted and salted.
- I coarsely powdered the sugar in my grinder, for easy creaming. Cream butter and brown sugar (to make brown sugar add a tbsp of molasses/jaggery to the sugar). Add the egg yolk and vanilla essence and cream again..
- Add flour and cream until well blended.
- Drop it into a 10-inch pan.
- And spread evenly with your finger tips or a flat spatula.
- And bake for 30-35 min or until done.
- Now the best part, put the chocolate pieces on the hot shortbread.
- With the heat the chocolate will melt and just spread it with a flat spoon.
- Then drizzle a generous helping of caramel sauce over it.
- Then sprinkle chopped cashewnuts over it....it should be roasted lightly with salt and do not skip that. I have made it with roasted peanuts and that has a different flavour, a more of buttery and peanutty flavour. I just used cashewnut this time.
- Cut into squares while still warm.