Saturday, January 24, 2015

For Robbie Burns Day: great-great grandmother's Scottish short bread




By Victoria Abbott aka Mary Jane and Victoria Maffini


Growing up in Cape Breton Island on the east coast of Canada, all things Scottish were important to us. After all,Cape Breton is part of Nova Scotia and Nova Scotia is Latin for New Scotland.  The rugged coastline is similar to that of Scotland. There were many Scots among the early settlers and Scottish culture was important. You can still find Gaelic road signs.  On January 25th many celebrate the great Scottish poet.  When Robbie Burns Day rolls, we still sit up and take notice.   And we'll answer to MacFinney while we're at it.

































As Robbie Burns Day happens in cold and dreary January, it’s a welcome celebration.  We’ll put on some Celtic music and dress up the table with our Nova Scotia tartan tablecloth and have a traditional recipe.
Nope, not haggis.  Sorry to disappoint!



 But we’ll be serving the buttery shortbread cookies that MJ’s mum and Victoria’s grandmother always made. This recipe is called Great-great-grandmother’s Shortbread Cookies.  It’s been in steady use for at least 150 years.  




In our family, they were cut in rectangles and decorated with buttercream icing and little bits of Maraschino cherries. They were very cheerful and always a staple at Christmas and Robbie Burns Day. We used dried cranberries.

We went for round cut-outs this time and even a couple of ‘Scottie dogs’.  Next year, more Scottie dogs.
We’ll serve our shortbread with tea, perhaps, and a glass of Scotch on the night. We went for Famous Grouse, a blend, because we thought it looked nice and Scottish.  


 Much as we love single malt whisky, we didn’t think it went with cookies. 





So please, drop in and enjoy.  We'll be glad to see you.


Great-great-grandmother’s shortbread

½ lb butter (1 cup)
½ cup icing sugar
2 cups flour
1 tsp granulated sugar

Mix together, using a stand mixer or a pastry cutter. We went modern.  Roll dough into a ball
Wrap in wax paper (or cloth or even saran wrap) and put in fridge for 15 minutes.














Roll out on floured surface to about 1/3 inch thick. 















Cut in rectangles with a knife 
























Or use cookie cutters to make fancy shapes.  We stayed with round. Poke little decorative holes with a fork.

 






























 Sprinkle with granulated sugar (optional)


 By the way, you can make  your shortbread a bit thicker, but they may need to bake a bit longer.

Bake at 300 in MIDDLE RACK for 18 – 20 minutes. They shouldn’t brown, that will change the taste.  Cool.  Ice if you wish.


















 



Butter Cream Icing

Blend 1 cup icing sugar and ¼ cup soft butter. Add 1 ½ tablespons cream (milk or hot water if you’re stuck) and 1 tsp of vanilla. Sometimes  we add ¼ almond extract too.  Taste and adjust. If too sweet, add a pinch of salt.


HAPPY ROBBIE BURNS DAY!

  






Victoria Abbott is the mysterious collaboration between the artist and photographer Victoria Maffini and her mother, the mystery writer, Mary Jane Maffini.  Strangely enough, their three book collector mysteries, The Christie Curse, The Sayers Swindle and The Wolfe Widow all contain lots of food.The Marsh Madness is due out in September 2015




























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And if you want a trip to Cape Breton yourself, hunt down a copy of MJ’s Little Boy Blues: a Camilla MacPhee mystery. A road trip is included.






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23 comments:

  1. I need a cookie for shipping coast to coast. Do you think this would be a good cookie for that? I think they look lovely!

    ReplyDelete