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By John Martin Taylor

Published 1992

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This is an old recipe for traditional Scottish shortbread that was easily made in the Lowcountry with its rice mills. I keep lightly salted butter on hand just for shortbread. Butter was always salted for storage purposes both in Scotland and in the Lowcountry, and directions in the old recipes invariably call for “squeezing all the water from the butter.” I opt for salted butter for authentic flavor, and in my oven of a kitchen I use an electric mixer to cream chilled butter and sugar and