Lucy Marsden's McCloud Scottish Shortbread

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2.5 cups sifted flour, 1/4 t. salt, 1/2 c. confectioners sugar, cup butter, some blanched almonds, or angelica or citron for on top and decorating. Sift dry ingredients into bowl. work with hands until mixture's right smooth and then feels blended. halve your dough then roll each half into 4, 6" round and maybe 1/2" thick. with tines of a fork, outline 6 wedges into each round pie shape made. Place on buttered cookie tin. preheat oven at say, 275 degrees. after cooking in slow oven, remove to wire racks to cool. decorate tops with bits of cherry, almond, or angelica or citron as desired. break apart.

even though I have watched Chopped with Katie, I have no idea what angelica or citron are....

The seeds are used for flavouring. The stems are candied (they become a bright emerald green) and coloured for use in baked goods, either as an ingredient or as a decoration. Candied Angelica is increasingly hard to find, as demand for it has fallen off greatly.

About Citron A very large semi-tropical fruit with with a lumpy looking exterior. The citron peel is candied and used in fruit cakes and other confections. The fruit is also used in the cosmetic industry for its strong citrus aroma. Substitute for Citron Lemon peel Read more from GourmetSleuth.com: http://www.gourmetsleuth.com/ingredients/detail/citron#ixzz4AIA7fHcB

Mary Macleod's Traditional Shortbread

Ingredients

8 oz butter

3 oz icing sugar

1 oz white fruit sugar

2 oz durum wheat flour

12 oz pastry Flour Instructions

Weigh out all your ingredients into different bowls, with the butter in the main mixing bowl.

Using a small hand mixer, cream the butter, icing sugar, sugar, and durum wheat flour until you have a mix with a pale white colour. When you think it's combined, take a pinch of it in between your finger and thumb to see if the sugar and durum wheat have broken down into the butter.

Clean off the mixer beaters.

Working with your hands, gradually add the flour into the mixture. Stop adding flour if you have a soft, pliable dough. If you don't use all the flour that is ok. You will know when it is done when the dough does not stick to your hands.

Take the shortbread out of the bowl and place onto a wooden board. Knead it for a few minutes until workable and pliable.

Form into cookie shapes on a cookie tray, or roll out to a ¾" thickness and cut into shapes.

Bake at 325 F for 30 mins, rotating the pan 180 degrees half way through.

Cool on a rack, then store in an airtight tin.