I have very fond memories of this shortbread. It was snack to go with a cuppa tea many times during those cold winter afternoon during my days in England.
The weather in NJ gets a little gloomy lately, it was rainy and temperature dropped from 70s to 60s F, it feels a lot like England, and I started feeling a little nostalgia. So I decided to bake a batch of Scottish shortbread, and make a cuppa hot tea, and relive my memories in England while the heavenly smell of baking linger in the kitchen.
I do miss England, I guess......
1 cup butter （2 sticks）--Room temperature
1 cup Brown Sugar
2 cup 3 tbsp All purpose flour
2-3 tbsp more of all purpose flour for dusting
Beat butter and brown sugar together until smooth, as shown in picture. Slowly add all purpose flour in 3-4 batches and make a soft dough.
Sprinkle board with more flour, lightly dust the surface of dough too, divide the dough into half, and roll each into 1.5 cm thickness. Cut into 3x1 inch strips. Prick with fork to about 2/3 depth of the strips, this is to help maintaining shape while baking.
Place the strips carefully with pastry knife on ungreased baking sheet.
Preheat oven to 330F （165 C），bake for 23-25 minutes.
Let cold, and store in airtight container.
Just watch out, this stuff is very addicting!
中文版，For Chinese，Click --》 苏格兰酥饼