August 21, 2017


13° C, Partly cloudy

Full Forecast


Advertise With Us

Scottish shortbread

21 Days of Christmas cookies

Hey there, time traveller!
This article was published 9/12/2010 (2446 days ago), so information in it may no longer be current.

Day 9 of the Free Press's 21 Days of Holiday Cookies features Scottish shortbread. We will be publishing one cookie recipe every day -- Monday to Saturday -- till Christmas.

When it comes to holiday food traditions, sometimes the making is just as important as the eating. Three Winnipeg friends, Joann MacMorran, Mary Gigliotti and Arlene Draffin Jones, have been getting together every December for four decades to bake shortbread cookies.

Scottish Shortbread

454 g (2 cups) butter, at room temperature

125 ml (1/2 cup) icing sugar

125 ml (1/2 cup) berry sugar, sometimes called fruit sugar

750 ml (3 cups) all-purpose flour

375 ml (1 1/2 cups) rice flour

Preheat oven to 140C (275F). Mix butter and both sugars until well combined. Add both flours, stir in, and then knead dough on board until cracks appear. Press out to about 1.2 cm (1/2 in) thick. Cut into shapes, place on ungreased cookie sheets, and bake 20-25 minutes. If necessary, turn up oven to 150C (300F) and watch very carefully until edges are very slightly golden brown.

Taster's Notes: A classic traditional shortbread, rich but not too sweet, with a slightly sandy texture from the addition of rice flour. Cooking times can vary a great deal, depending on size and shape of cookie. Smaller cookies might take less than 20 minutes.


Read more by Alison Gillmor / Recipe Swap.


Advertise With Us

You can comment on most stories on You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective January 2015.

Photo Store

Scroll down to load more