Traditional Fraser Family Shortbread. This is a Scottish Shortbread that I have created by trial and error. It is a favorite of my family and friends. I went into this hoping to adopt it as our Fraser shortbread recipe but it wasn't quite what we expected.

The star shape is a festive addition to my holiday cookie tray. Here's a traditional shortbread recipe that's perfect with a cup of hot tea or coffee. It's a favorite during the holidays. You can have Traditional Fraser Family Shortbread using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Traditional Fraser Family Shortbread

It's 175 grams of plain flour/all purpose flour.
It's 1 pinch of salt.
Prepare 125 grams of butter.
It's 40 grams of sugar.
Prepare 1 of extra sugar for sprinkling.

This wonderful recipe for traditional Scottish shortbread is perfect for entertaining guests, says Neil Forbes, chef patron of Cafe St Honoré. This is a Forbes family recipe, I remember my gran making shortbread in trays, scoring the top with a fork. It was almost soft in the middle but utterly delicious. This luxurious Millionaire's Shortbread features rich and buttery Scottish shortbread with a layer of But it wasn't until our family vacation to Scotland last year that I was introduced to Millionaire's Get our recipe for Traditional Scottish Shortbread (click link for recipe).

Traditional Fraser Family Shortbread instructions

Place all the ingredients in a bowl and knead together until you get a smooth dough.
Cut into rounds and place on a greased baking tray.
Sprinkle with sugar.
Cook in a warm oven (130C 325°F gas mark 3) for 15-20 minutes..
Make a mug of tea put your feet up and enjoy.

This traditional shortbread is perfect with a cup of tea on a rainy day or sliced as Christmas gifts. Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack. Scottish shortbread evolved from medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a Rusk (soft, sweetened biscuit). Eventually butter was substituted for yeast, and shortbread was born.