It is said that we owe Mary Stuart, Queen of Scots, the delicious Scottish shortbread fingers or so called petticoat tails - expensive biscuits back in the 16th century and usually reserved for weddings.
On Wednesday, the 20th of December 2023 those buttery biscuits were meant as a treat for us boys in year 10, who were eagerly baking them in the school’s kitchen after accomplishing a textbook unit full of inspiring information about Sctoland, - be it geography, history, traditions, fiction or arts. For those who need a last minute Christmas present, here is the recipe we used:
Shortbread fingers
Ingredients
- 10tbspunsalted butter unsalted butter, at room temperature 142g
- 1/2cupconfectioners' sugar
- 1/2teaspoonpure vanilla extract
- 1 1/2cupsall-purpose flour 180g
- 1/2teaspoonsalt optional
Instructions
In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed. Add sugar and salt; mix until combined. Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined. Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.
Preheat oven to 350F (177C). Use a sharp knife to cut 1/2 inch thick slices. Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper. Use a fork or skewer to indent a pattern onto the top. Bake for about 10 minutes, rotating baking sheet in the oven halfway through. Transfer to a wire sheet to cool.
10 c, Julika Helms
