Shortbread cookies (or biscuits, as they are known in Britain) were a creation of the Scottish. During Medieval times, oats and butter were used by all classes, therefore affordable for peasants as well. Traditionally made with one part sugar, two parts butter and three parts oats, the Scots would bake their shortbread at a low temperature to maintain its color. Usually found in three shapes, rounds, oblong rectangles and a huge circle that is cut into triangular wedges after cooking. They became more widely enjoyed once Mary, Queen of Scots became the ruler of Great Britain.
Shortbread has been known to be served on New Year's Eve. This tradition may have became to fruition as another way to enjoy yule cakes, a Pagan dish traditionally eaten on the first day of winter. These days, bakers tend to make shortbread during the holiday season and use white flour instead of oats. Buttery and crisp, a decadent treat, especially dipped in dark chocolate. Shortbread makes a great treat for anytime of the year!
Brown Sugar Spiced Shortbread
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon almond extract
- 1 3/4 cup oat flour (or old-fashioned oats ground down to measure)
- 1/4 cup almond meal (or blanched almonds ground down to measure)
- 1/2 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
Topping
- 2 tablespoons sugar
- 1/8 teaspoon cinnamon
- 1/2 cup blanched almonds, whole
- Steps
- Preheat the oven to 300 degrees.
- Cream the butter until light and fluffy. Add the sugar and continue to beat until the sugar begins to dissolve into the butter.
- In a separate bowl, mix the oat flour, almond meal, flour and spices with a whisk.
- Gently fold the dry ingredients into the butter mixture.
- Once, the dough has formed, divide the dough in half. Place half in a 9-inch cake pan or pie plate. Spread the dough to the edges. Poke with a fork so the steam from the butter can be released during baking. Repeat with the second half of the dough.
- Mix the sugar and cinnamon in a small bowl for the top of the cookies. Gently sprinkle on top of the cookies. Lightly mark 12 pieces on each cookie and place an almond on each piece.
- Bake 40 minutes on the center shelf.
- Remove and cut each round into 12 slices (like a pie).
For more information, check out this recipes for other ways to make shortbread: Classic Scottish Shortbread, Lavender Shortbread, Currant Shortbread, Chocolate Shortbread or read about the latest trends!
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