Our Scottish roots haven’t given us many food traditions, although my grandmother did make Beef and Barley soup regularly in the winter, and we always had oatcakes (although not homemade). The one item that I can say is a genuine Scottish recipe, handed down through generations and still made today by a new generation, my own daughters, is shortbread. My grandmother made shortbread, and no doubt she learned to make it from her Mom, growing up in Ayrshire, Scotland. My own mother, not one to do a lot of baking, made shortbread at Christmas. Our recipe could not be any simpler. I’ll share it here.
2 cups of flour
1 cup of butter, softened
1/2 cup sugar
Mix the sugar into the butter and blend well.
Add the flour gradually, mixing well.
As the dough becomes stiff, add remaining flour by kneading it into the dough.
Continue adding flour until the dough loses its stickiness.
Shape the dough into a square about an inch thick.
Prick the dough with a fork dipped in flour.
Cut into rows, and then pieces.
Place the squares on an ungreased baking sheet.
Bake at 350 for 25 minutes, or until lightly golden brown.
Allow to cool, and then enjoy!