Hogmanay Shortbread

Introduction

Hogmanay, the Scottish celebration of New Year's Eve, is steeped in rich traditions and customs that have been passed down through generations. One of the most beloved culinary delights associated with this festive occasion is Hogmanay shortbread biscuits. These buttery, crumbly treats are often enjoyed as part of the New Year's festivities, symbolizing warmth, hospitality, and the promise of good fortune in the year to come.

Shortbread itself has a long history in Scotland, with its origins dating back to the medieval period. Traditionally made with just three simple ingredients—flour, sugar, and butter—shortbread is known for its melt-in-the-mouth texture and rich flavor. During Hogmanay, families often prepare these biscuits to share with friends and neighbors, embodying the spirit of togetherness and celebration that defines the holiday.

The result of this recipe is a batch of delightful shortbread biscuits that are golden brown and slightly crisp on the edges, while remaining tender and buttery in the center. Each bite offers a perfect balance of sweetness and a hint of salt, making them an irresistible treat. Whether enjoyed with a cup of tea or as part of a festive spread, Hogmanay shortbread biscuits are sure to bring joy and a touch of Scottish tradition to your New Year's celebrations.

Ingredients

• 625g all purpose flour
• 450g unsalted butter, room temperature
• 200g fine white sugar
• 1.5 teaspoons salt

Instructions

1. Begin by preheating your oven to a temperature of 180°C (350°F). This step is crucial as it ensures that your biscuits will bake evenly and achieve the perfect texture.

2. In a stand mixer fitted with a whisk attachment, or using a handheld mixer, cream together the butter and sugar. Beat the mixture for approximately 2 minutes, or until it becomes light and fluffy. If you prefer to use your hands, make sure to keep them cool to avoid warming the ingredients. A quick rinse under cold water can help with this.

3. Next, take a bowl and sift together the salt and flour. This step helps to aerate the flour and evenly distribute the salt, ensuring a well-mixed dough.

4. Gradually add the flour mixture to the creamed butter and sugar. Mix gently until the flour is just incorporated. The dough should resemble wet sand and should hold together when squeezed into a ball. You may find it helpful to divide the flour mixture into approximately four batches for easier mixing.

5. Once the flour is incorporated, gather the dough from the bowl and use your hands to push it together, forming a cohesive ball. Transfer the dough onto a clean work surface.

6. Briefly knead the dough to ensure it is well combined, but be cautious not to overwork it, as this can affect the texture of your biscuits.

7. Divide the dough into equal pieces and shape each piece into a ball. Place these balls into your prepared pans, then flatten them into a rectangle shape.

8. Using your hands, gently push the dough into the corners of the pan, ensuring that it maintains a thickness of approximately 12mm throughout.

9. Cover the dough with a piece of parchment paper. Smooth out the top of the biscuit dough by pressing down gently over the waxed paper. Repeat this process with the other pan of dough.

10. With a sharp knife, score the dough into rectangles, being careful to only cut the surface and not all the way through. Additionally, use a fork to create two lines of perforated holes on the top of each biscuit. Finally, dust the biscuits lightly with sugar, allowing for some uneven edges, which adds to their rustic charm.

11. Place the dough in the refrigerator for 30 minutes to cool. This step is essential as it prevents the butter from melting too quickly during baking, which can affect the final texture of the biscuits.

12. After chilling, bake the biscuits in the preheated oven for about 30 minutes, or until they are set and the edges are just beginning to turn golden brown.

13. Once baked, remove the biscuits from the oven and transfer them to a cooling rack. Use the same knife to score the biscuits again along the previously marked lines, ensuring you cut all the way to the bottom this time.

14. Allow the biscuits to cool on the rack for at least 20 minutes before serving. This cooling period helps them firm up and enhances their flavor.

Additional Notes