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Holiday Cookie Countdown: Burrebrede

One of my new favorite Christmas cookies is Scottish Burrebrede. It’s got a delicious flavor and flaky texture that is unlike many of the cookies you’re likely to encounter this holiday season – all the more reason to bake up a batch!

The Scottish today celebrate Christmas in much the same way as others do around the world. They decorate their homes with Christmas trees and many people like to use Scottish tartan ribbons as a garland on their tree.

On Christmas Day at 3 o’clock, many Scots gather to watch Queen Elizabeth II make her annual Christmas address.

Since the days are so short in Scotland at this time of year – the sun does not rise until nearly 8:30 a.m. and sets at 4:30 p.m. – Christmas ┬áis a great way to break the gloom of winter.

You can break the gloom of winter wherever you are by baking up a batch of burrebrede from Cooking Clarified. Trust me, you won’t be disappointed.

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Cookies 17: Burrebrede

burrebredeBurrebrede, or Scottish shortbread, is a delicious treat that was supposedly favored by England’s Queen Elizabeth I.

This burrebrede recipe is from AllRecipes.com.

Burrebrede (Scottish Shortbread)

Ingredients

  • 1/2 cup superfine sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3 cups unbleached all-purpose flour
  • 1 cup butter, softened

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
  3. Press the dough evenly into an 8 inch square pan. Cut into 1×2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
  4. Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.

 

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