Burrebrede (Scottish Shortbread)

Burrebrede (Scottish Shortbread)

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"This is a medieval Scottish shortbread recipe. It has been a holiday favorite for my family and friends for years. The shortbread keeps very well in an airtight tin or tightly wrapped in tinfoil."

Ingredients

50 m {{adjustedServings}} servings 567 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 65.4g
  • 21%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
  3. Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
  4. Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.

Footnotes

  • Cook's Note:
  • This recipe is really designed to be baked in a shortbread pan, which I highly recommend.
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Reviews

16
  1. 18 Ratings

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I've made this recipe two times now. The first I followed the recipe exactly. The second time, I added all but 2 tbs of the sugar/spice mixture into the flour before mixing in the butter. I th...

This deserves a lot more reviews than it has received. It was really delicious and different, yet appealing to a wide variety of tastes. Everyone I served these to loved them. One thing I should...

We really liked these. They melt in your mouth! I didn't have any superfine sugar, but I whirled some regular sugar in my food processor, which did the trick. The flavor is very subtle, but lett...