A Scotchwoman's Shortbread Biscuits Cream together ½ pound {1 cup} warm butter with ¾ cup dark brown sugar. Work in 2 ¼ cups flour-slightly less if the mixture is too dry to hold together. Chill briefly, then divide in half. Pat out in two 8-10 circles on a large baking sheet {thinner for crisper, thicker for more cake-like}. Cut through with a knife into eight equal wedges, but do not separate the pieces. Prick all over with a fork, and bake in a slow oven {325°} until golden. Re-trace the cuts on the circles while still hot, then break apart when cool. Better the next day, if that is possible.
The recipe for a Scotchwoman's Shortbread Biscuits involves creaming together warm butter with dark brown sugar and incorporating flour until the mixture holds together. After a brief chilling period, the dough is divided and shaped into circles, which are cut into wedges but not separated. The shortbread is then pricked and baked until golden in a slow oven, allowing for a delightful texture.
Once baked, the shortbread should be re-cut while still hot and allowed to cool before breaking apart. The biscuits are said to taste even better the next day, making them a perfect treat to prepare in advance. This classic recipe is featured in "The Mary Russell Companion" by Laurie R. King.
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