scottish shortbread and oatcakes

 

for this years international dinner, I made shortbread and oatcakes to represent Scotland

scottish shortbread

2c. butter

1c. brown sugar

4 1/2c. flour

preheat oven to 325 degrees and cream together butter and brown sugar

add 3 3/4c. flour and mix well

sprinkle surface w/remaining flour and knead for 5 min.

roll out into 1/2in. thickness

cut into 3x1in strips

prick w/fork and place on ungreased baking sheet

bake for 20-25min

I failed to consider that they would spread out like they did

so while the shortbread was still warm, I cut along the lines to be sure they separated cleanly

my mother suggested that I refrigerate them before baking, I will try that next time

the end result was a very rich & buttery shortbread

scottish oatcakes

1/2c. shortening

1c. oats

1c. flour

1/2 tsp baking soda

1/4 tsp salt

2-3 tbsp cold water

cut shortening into dry mixture until crumbly

add water, 1 tbsp at a time, until the dough is stiff

roll dough out to 1/8in. thickness and cut into 2 1/2in. rounds

place rounds on ungreased sheet and bake at 375 degrees for 15-20min until golden

commonly eaten for breakfast, as a snack or a side with honey, butter, jam or cheese