Burns Night – Scottish Shortbread


It is Burns night and although we did not manage to catch a haggis this year, we decided to embrace the spirt of the bard with some lovely buttery Scottish shortbread.



When we were in New York last spring for dinner at Per Se we even found the statue of ‘Rabbie’ in central park.


“Great chieftain o’ the pudding’-race”





Ingredients :


1/2 lb unsalted butter (room temp)
1/2 cup granulated sugar
1/2 tsp vanilla paste
2 cups of flour


a wee pinch of salt



In the food mixer combine all the ingredients until they form a dough. Then place the dough between two sheets of parchment paper and roll out to the desired thickness.


Place on a baking tray or cookie sheet.


Prick all over with a fork then bake in a pre-heated oven 325f and bake for about 25 minutes turning once.


When they are just starting to brown remove them from the oven, sprinkle with sugar and place on a cooling rack.


Have a wee dram of whiskey and once you have read the Selkirk grace, drink the health of Rabbie Burns and chomp down on this tasty buttery morsel.  Slanj



   Some hae meat and canna eat, 

   And some wad eat that want it; 

But we hae meat, and we can eat,


   Sae let the Lord be thankit.


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