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The Shortbread Finalists!

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Ladies and gentlemen, we present for your munching pleasure, the finalists for Daybreak's great shortbread quest.

Here they are, in the order we baked them (click 'read more' for the WINNER!)

Traditional Scottish Shortbread
Laura Banta, Fauquier, BC

1 pound of butter
1 cup of icing sugar
4 cups of flour

  • Cream butter until soft
  • Add the sugar gradually, blending until very light and creamy
  • Add the flour gradually
  • Pat dough onto floured board, shape as desired and place on baking sheet
  • Bake in a 350 F oven (180 C) for about 10 minutes (might be less depending on the oven)





Scots Grandma's Shortbread -- THE WINNER!
Sandy French, West Kelowna, BC

Here is my Scots grandmother's recipe which is very traditional.  For best results, the cookies need to be kept in a sealed container in a cool place for a minimum of a month before being eaten.  This allows them to mature and become soft so that they melt in your mouth and have a truly buttery flavor.  If you test this recipe this week, the cookies will be ready for sampling before Christmas!  I always make mine in October.

1/2 lb. butter
1 cup rice flour
½ cup berry sugar (not icing sugar)
1 ½ cups regular flour

  • Mix flours, then mix with sugar.
  • Cut butter into flour, sugar mixture then knead and knead until mixture is soft and buttery. Warm, strong hands really help.
  • Roll out onto floured surface (1/8" - ¼" thickness) and cut into shapes.
  • Bake at 350 degrees for 20 - 25 minutes - golden brown. Yield: 1 - 2 dozen


NOTE:  We baked these last month, but as per the instructions, we haven't tried them yet!  We'll taste them Wednesday and let you know!

Chocolate Dipped Cappucino Shortbread Cookies
Donna Rao, Enderby BC

This recipe is adapted from my friend Eve Johnson who wrote for the Vancouver Sun Food Section and has a few cookbooks called 6 oclock solutions, I think. She was my yoga buddy for many many years, always in the same class, next to each other.

I made 4 batches of these to give out at my last yoga class of this session, they were a hit and someone suggested I send the recipe to you.


4 tsp finely ground dark coffee beans
1 Cup Butter
1/2 Cup Sugar
1/2 tsp Vanilla
2 Cups Flour (I used Bob's Gluten Free with Xanthum Gum"thick n thin"(1/2 tsp for 2 cups of gluten free flour) regular flour is fine too)
Semi sweet chocolate melted in a metal bowl over simmering water

  • In a Large bowl cream Butter and Sugar. Add Coffee and Vanilla
  • Add Flour(and xanthum gum, if using gluten free flour)
  • Mold about 1 T. into an oval/coffee bean shape and place on tray, make a little slice lengthwise with a knife, so when they bake they look like a coffee bean
  • Bake at 325 for 15 minutes. (I found they needed more time.) Cool on rack. Dip ends into melted chocolate, place on lined tray and refigerate or in freezer, or outside, till chocolate firms up


Whipped Shortbread
Originally submitted by Penee Muzzillo of Penticton
Similar recipes submitted by Tyson Ryan and Leanne Hoff

1 Lb of soft butter, almost melted (not margarine!)
1/2 cup cornstarch
1  cup of icing sugar
1 tsp of vanilla
3 cups of flour

  • Whip butter until it is very light and fluffy
  • Beat in icing sugar and vanilla
  • Sift together flour and corn starch
  • Add dry ingredients gradually and beat until combined
  • Roll into balls, then flatten onto cookie sheet.
  • Bake at 320 for about 25 minutes

NOTE:  So far, this recipe has the highest rating among Daybreak staff!


The Oldest Scottish Original Recipe
Doug and Evelyn Wakefield

This truly is the oldest Scottish original recipe for shortbread...just a little different, but absolutely irresistible.  Even if it doesn't make it to the finals, you really must make it for yourself.


Preheat oven to 325 degrees.

1 tsp unsalted butter, softened - plus 8 ounces (2 sticks)
1 cup packed light brown sugar
2 cups all-purpose flour
1/8 tsp salt
1/4 tsp ground cinnamon
1 Tbsp granulated sugar

  • Lightly grease a 9-inch springform pan with 1 tsp of the butter and set aside.
  • In a large bowl, cream the remaining 8 ounces of butter with an electric mixer.
  • Add the sugar and beat until light.
  • Add the flour and salt, and mix just until incorporated, being careful not to over mix.
  • Press the dough into the bottom of the prepared pan.
  • Pierce the dough all over with the tines of a fork, and press the edges decoratively with the flat side of the tines.
  • Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough.
  • Cut into 12 wedges before baking.
  • Bake until set and pale golden brown, 30-40 minutes.
  • Remove from the oven and release the sides of the pan.

Let cool before serving, or store in an airtight container for up to 3 days and serve at room temperature.

NOTE:  We're making this on Tuesday -- so tune in on Wednesday for reviews!

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