Today is Robert Burn’s birthday and is the inspiration for my shortbread recipe today! Now if you don’t have a clue on who Robert Burns is, then get comfortable and I shall tell you!
Robert Burns was a Scottish poet and is widely regarded as the national poet of Scotland who wrote many famous Scottish folk songs such as Auld Lang Syne! He also became an icon for the founders of liberalism and socialism in Scotland too!
Which is why many Scots worldwide refer to his birthday as Burns Night and every year on, or around, the 25th, people will get together to celebrate the most popular Scot! A typical Burns Night will involve a Burns Supper, plenty of dancing and quite a lot of whiskey will be consumed!
Now the main dish for a Burns Supper is the Haggis with Neeps and Tatties (which is mashed sweede and potato). It’s central to the whole night with the host of the supper reciting one of Burn’s odes to the haggis. It is then cut into two and the supper can begin!
However, sadly I’m not a fan of the haggis so I thought of other famous Scottish dishes that I could use to celebrate Burns Night. I know it’s not traditional to eat shortbread for a Burns Supper, I still think its fitting as its a classic Scottish dessert and is absolutely delicious!
There seems to be a variety of ways to make shortbread and a thousand ways to prepare it! I wanted the easiest and I certainly didn’t want to be rolling dough because as you’re all aware, I’m not the greatest roller of dough! So I came across a fabulous recipe by Kirstie Allsopp on the amazing Channel 4 Food website. What I loved about this recipe was there wasn’t a rolling pin in sight! I did change the ingredients a little so I could make it gluten free and I was awarded a really, buttery, sweet shortbread biscuit. They taste amazing warm but do have a slight crumbly texture. I’m hoping this might have been rectified if I had used a a 1/4 teaspoon of Xanthan Gum but I foolishly forgot to add it to the mixing bowl! However, without it, it still came out tasting amazing so don’t worry if you don’t have any xanthan gum yourself!
- 160g Unsalted Butter (straight from the fridge)
- 250g Gluten Free Plain Flour
- Pinch of Salt
- 85g Sugar
- 1 Teaspoon of Baking Powder
- Pre-heat oven to 150°C/gas mark 1
- Cut the Butter into little bite size chunks and add to a mixing bowl
- Add the Flour to the mixing bowl
- Add the Sugar, Salt and Baking Powder to the mixing bowl too
- With your fingers tips, mix together all the ingredients in the bowl until it resembles breadcrumbs
- Line a baking tin with greaseproof paper and pour the mixture in
- Gently press down the mixture until it looks smooth and there’s not a ‘breadcrumb’ in sight!
- Pop in the oven for 45 minutes and bake till it turns a golden beige colour
- Allow to cool for 5 minutes, then cut into little segments. Leave to cool fully before removing it from the baking tin!
- Hide from your house-mates or else this happens!