Ayrshire Shortbread recipe from 1900

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This 126-year-old Ayrshire shortbread recipe comes from the King Edward’s Cookery Book by Florence A. George published in 1900. 


It is a traditional variation of Scottish shortbread that uses an egg yolk and cream in addition to the standard shortbread ingredients resulting in a soft, melt-in-your-mouth biscuit.


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INGREDIENTS

  • 113g all-purpose flour (¼ lb)
  • 113g white rice flour (¼ lb)
  • 57g caster sugar (2 oz.)
  • Pinch of salt
  • 113g unsalted butter (¼ lb)
  • 1 egg yolk
  • 2 teaspoons heavy cream

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 325°F/160°C
  • Line cookie sheets with parchment paper

  1. Mix flours, sugar, and salt together in a large mixing bowl.
  2. Rub in the softened butter.
  3. Beat egg yolk and cream together and add to the flour/butter mixture.
  4. Knead well in the bowl to form a dough.
  5. Transfer to a work surface and roll out thinly. (¼-inch thick)
  6. Cut out rounds and transfer to baking sheets. 
  7. Reroll leftover dough and cut out more rounds, repeating until all the dough is used.
  8. Bake in a preheated oven at 325°F/160°C for 12-15 minutes or until the edges of the cookies are browned.
  9. Cool on baking sheets for 5-10 minutes, then transfer to a cooling rack to completely cool. (30-60 minutes)
Notes: 
- The dough should not stick when rolling out on your work surface. But, if it does, use a light dusting of flour to prevent sticking.

Final verdict: Winner. A great alternative to 

Original recipe from 1900:


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