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Category: Recipes
Prep Time: Cook Time: Total Time:
Scotish Shrotbread Crust
1/2 cup unsalted butter, slightly softened
1/3 cup granulated sugar
2 teaspoons poppy seeds
1 1/3 cups all-purpose flour
Beat the butter and sugar in a mixing bowl until evenly blended. Beat in the poppy seeds. Gradually add the flour and beat until large crumbs form.
Form the dough into a ball and press onto the bottom and sides of a 10 inch tart pan with a removable bottom. Refrigerate for 3 hours or until firm.
Set the oven to 350 degrees. Prick the bottom and sides of the dough with a fork. Bake the shell for 22 minutes or until the edges are golden and the pastry looks done. The bottom will be unevenly golden. Cool on a wire rack.
Yields 10 inch tart shell.
Scotish Shrotbread Crust
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Category: Recipes
Prep Time: Cook Time: Total Time:
Scotish Shrotbread Crust
1/2 cup unsalted butter, slightly softened
1/3 cup granulated sugar
2 teaspoons poppy seeds
1 1/3 cups all-purpose flour
Beat the butter and sugar in a mixing bowl until evenly blended. Beat in the poppy seeds. Gradually add the flour and beat until large crumbs form.
Form the dough into a ball and press onto the bottom and sides of a 10 inch tart pan with a removable bottom. Refrigerate for 3 hours or until firm.
Set the oven to 350 degrees. Prick the bottom and sides of the dough with a fork. Bake the shell for 22 minutes or until the edges are golden and the pastry looks done. The bottom will be unevenly golden. Cool on a wire rack.
Yields 10 inch tart shell.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.