Scotch Shortbread

Ingredients

• 2 pounds (about 7 cups) All-purpose flour, warmed (Warm gently before the fire or in a low oven)
• 1 pound (2 cups) Unsalted butter, softened and water-free (Should be at room temperature and free of excess moisture)
• 12 ounces (1½ cups) Granulated sugar
• 4 whole Large eggs, well beaten (Beat thoroughly before adding)
• 2 ounces Candied peel, sliced (For decoration)
• 1 tablespoon Caraway seeds (For decoration)
• 1 tablespoon Caraway comfits (sugar-coated caraway seeds) (For decoration, optional)

Instructions

1. 1Place the flour in a large bowl and warm it gently before the fire or in a low oven (about 150°F) for 5-10 minutes. The flour should be warm to the touch but not hot.
2. 2Ensure the butter is at room temperature and free of excess water. If needed, warm it slightly before the fire or in a low oven alongside the flour.
3. 3Add the butter and sugar to the warmed flour. Using your hands, rub the butter and sugar into the flour very thoroughly and smoothly until the mixture resembles fine breadcrumbs and is well combined. This should take about 8-10 minutes of rubbing.
4. 4In a separate bowl, beat the eggs very well until they are completely smooth and uniform.
5. 5Add the beaten eggs to the flour mixture and work them in very thoroughly and smoothly with your hands to form a stiff paste. Mix for at least 5 minutes to ensure everything is completely combined and smooth.
6. 6Preheat the oven to 325°F (160°C). The oven should not be too hot for shortbread.
7. 7Using as little rolling pin as possible, either take small pieces of dough and roll them by hand into oblong cakes about ½ inch thick, or gently roll out a large piece to ½ inch thickness and cut into squares or rounds. Handle the dough gently to maintain its texture.
8. 8Using the back of a knife, prick a decorative pattern around the edge of each cake. Arrange slices of candied peel, caraway seeds, and caraway comfits in an attractive pattern on top of each piece.
9. 9Place the decorated shortbread on ungreased baking sheets and bake in the preheated 325°F oven for about 20 minutes, until the edges are just beginning to turn golden but the shortbread is still pale. Do not overbake.
10. 10Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The shortbread will firm up as it cools.