| There's snow on the ground and shortbread at the ready! 
Well. The Pigdump production house was in full swing this weekend. You may notice we actually got our crack Weekend Funnies team to produce some Top Quality ContentTM on Saturday!
But what we're most proud of this weekend is that we finished our first batch of cookies for the upcoming festive season. Our shortbread is done! That's right, a whole big tin full of buttery-goodness has been made in the age-old tradition of our ancestors from the old country.
But why make the shortbread now? It's only November 20th? Well, like all good things Scottish, it gets better with age.
Now I haven't checked in with some of the old ancestors and I hope they don't mind, but I want to give you all our age-old recipe that originates somewhere near Ballater Scotland. A warning though: every step is critical in making this delicate confection and we North Americans don't have the damp, peaty air to add moisture to the dough. You may encounter crumbling! Nevertheless, here you go:
- 1 lb butter (2 cups - one entire brick!)
- 1 cup fruit sugar
- 1 cup rice flour
- 5 - 6 cups of cake and pastry flour (this is where the crumbly factor comes in)
Mix butter and sugar.
Add rice flour, then cake and pastry flour (try adding the 6th cup little by little, and if you don't use it all, don't worry.)
Knead the dough.
With rolling pin, flatten the dough to the thickness you want (1/2 -3/4") and cut into squares. Jab the squares with a fork.
Bake at about 300º (maybe 325º depending on your oven). Check the cookies after 10 minutes. If they are starting to darken on the corners, they are done. Don't let them darken too much.
Thanks and good luck!
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