The metric version: 56 grams self raising flour 538 grams plain flour 56 grams rice flour 227 grams sugar 198 grams of unsalted softened butter sufficient to bring it together 1 egg Put all flours in a bowl with half the sugar. Rub the butter in little by little until it's crumbly in appearance but can hold itself together. Add in the rest of the sugar and the egg. Combine. Roll out, cut and dock Bake at 180C for 20 minutes
@@AnthonyLeighDunstan The above proportions may - may be off. Isn’t the standard ratio 2 parts (2oz sugar) 4 parts (4 oz butter) 6 parts (6 oz flour)? Just asking. Hope an expert replies. Thanks if you do.
2oz self raising flour 19oz plain flour 2oz rice flour 8oz sugar 7oz of unsalted softened butter sufficient to bring it together 1 egg Put all flours in a bowl with half the sugar. Rub the butter in little by little until it's crumbly in appearance but can hold itself together. Add in the rest of the sugar and the egg. Combine. Roll out, cut and dock Bake at 180C for 20 minutes
@@OldDunollieman I thought the rice flour was to make the cookies lighter and more delicate tasting (as rice has no gluten). When I make shortbread I usually use 1/2 flour + 1/2 cornstarch, and sugar as the dry ingredients, and butter as the liquid ingredient.
The recipe for anyone who wants to try making it too 2oz self raising flour 19oz plain flour 2oz rice flour 8oz sugar Softened butter sufficient to bring it together (they didn't give a quantity) 1 egg Put all flours in a bowl with half the sugar. Rub the butter in little by little until it's crumbly in appearance but can hold itself together. Add in the rest of the sugar and the egg. Combine. Roll out, cut and dock Bake at 180C until done (time not specified - assume lightly golden)
Amazing all the money that was spent for a 12 hour visit. At my house it would have been “there’s the spare bedroom. We’ll order pizza at 6:00pm”. I guess that’s why the Queen has never popped by for a visit 🤣🤣🤣
You need to get better friends! We travel every year to places like Scotland, England, Wales, Iceland and Australia. We have a great time seeing castles, museums, archives, etc….
@@carmeno9635 it is not either ... Or. Enjoy the time with your hitherto existing friends and find new ones, that are interested in history, e.g. in local history societies
I've only just come across the two of you. Thank you so much for your wonderfully entertaining and informative tour of this "fine-looking house of reddish stone". All that preparation and money for a 12-hour visit!!! I'll bet that beautiful and fancy shortbread was delicious.
The quality and taste of shortbread depends entirely on the quality of the butter you use. It must be fresh, best made of untreated milk with a high fat content, produced by free ranging happy cows, who eat only grass and no artificial food. If you have the choice use only the best butter you can get, it is worth the extra price.
Thank you! I am going to try that. I have miniature jersey cows (google them). They are super cute. I have them so I can always have raw milk whether the government likes it or not! My cows are pampered and always on green grass when available.
lol. For some reason when at 13:51 she seems annoyed at him because when she makes the next cookie she goes at her own pace. Meanwhile he is trying to mansplain it to her even though she herself is a chef.
I was thinking the exact same thing! He took things out of her hands too. My goodness, I'm sure she knows how to transfer cut out cookies to the baking tray. 🙄
From the research I have done so far as old as the pandemic the word is out, Bitcoin May reach $100k by next year, and is going to change a lot of people's life.
Wonderful! I have taught 18C American hearth cooking for over 35 years - hooray for all of Mr. Day's research. Time to bring him back, for more lessons!!!! Let him cook in his kitchen, historic recipes. Please!!!!
My Nanna made the most delicious shortbreads ever. She got the recipe from her mother. It’s a family secret but now that my Nan has passed on I have taken the roll of making them. But it’s not like this recipe!!
My ex's great grandfather was given the warrant as shortbread maker to King George. Each monarch chose a preferred tradesman to receive the warrant for each item made for the place during his/her reign. The recipe is slightly different from this one for it's simplicity. Ingredients are weighed, not measured and all mixing is done by hand on the table, not a bowl. The result is a stiffer dough that is patted out into 3/4 inch cakes and imprinted with the family seal. The cakes are about 4" by 8" but each family adds it's own touch. In our generation each family chose their own seals and they will pass them down. This recipe yields a dry shortbread that can be wrapped and stored on a shelf for a year. Chunks are broken off and eaten with tea. The recipe shown here results in a thinner, flaky, tender shortbread used more for cookies. It is scored before baking. This is my favorite but doesn't store as long. In the family the tradition was for the oldest son to make it every year and he had possession of the iron imprinters. Enough was made for each family to get some and some was given as gifts. The recipe was kept in the family because the great grandfather who had the warrant said that if the family became impoverished they could make and sell it.
That is a lovely memory but I find it very annoying when people have "secret" recipes. It's quite selfish and often comes from an inflated ego and sense of self pride as if other people aren't worthy. They also tend to be very stingy with the secret items. I'm not saying your nanna was any of these things but it usually goes with the "secret" recipe or ingredient.
Here's the recipe from the Queens baker Ingredients: 250 mL (1 cup) unsalted butter at room temperature. The more fat in the butter the better. 125 mL (1/2 cup) superfine or fruit sugar 125 mL (1/2 cup) rice flour 375 mL - 425 mL (1 1/2 to 1 3/4 cup) all purpose flour Method: In a bowl cream the butter. Gradually add sugar and beat until fluffy. Gradually add rice flour and all purpose flour until the mixture is too difficult to mix with a spoon. Turn onto a floured board and knead lightly, drawing in flour until the dough begins to crack. Form into a ball, cover in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 150ºC (300ºF). Cut ball into half. Place one segment on one side of an un-greased baking sheet. Pat the dough into a circular shape roughly 1/4 inch thick. Take a fork and prick a lovely pattern onto the top of the dough. Do the same for the second segment of dough. Bake for 45 minutes to 1 hour. When the dough is slightly golden remove from the oven and let sit for 5 minutes. Cut into wedges and remove from baking sheet to cooling rack. OR Roll out the dough to 1/4 inch thick and cut into cookie shapes. Place on an un-greased baking sheet and bake for 15 to 18 minutes in an oven set at 300ºF. When slightly golden remove from oven and let stand for 5 minutes. Remove from baking sheet onto cooling rack.
I have a book of genuine Scottish recipes, by author Patricia Blacklock in collaboration with the National Trust of Scotland and her Shortbread recipe comes from Culzean Castle but merely gives 12oz flour, to 4oz sugar and 8oz butter. I will try the recipe given here. I do have a Scottish shortbread mould but never knew about the docker! Will get my son to make me one.
Your correct ! Shortbread is : x3 Ingredients only : Butter, Sugar and White Flour (not Bread Flour !) From the Inventors of Shortbread, Scotland 🏴 And it's NOT a Cookie !!! It's Short - Bread, meaning Short (Buttery Crumbling in Texture !) Baked flat (not like Cakes, these needed the later invention of Baking (Rising) Agents. Shortbread is a sweet Teatime Treat, Baked, originally on a Griddle, which also cooked Oatcakes, as well as unlevened Bread, (to that made and baked in Ovens.) Every Scottish Home had a Cast Iron Griddle, an open Hearth (Fire) and a Porridge Pot. Simple. 😎
OMG - look at ALL that gorgeous copper cooking wear!! imagine polishing all that! it would be never ending - once you’ve finished, you’d have to start all over again!! myself, i have one little bowl and a ladle brass-handled. :) 🍯
He's being THE chef (he's also a culinary historian specializing in that era) in that kitchen and teaching HER (and the audience) about Victorian recipes and cooking techniques and fulfilling the role of the host in relation to her being a guest. Had he been doing a show where he would be knocking to her door to share some cooking ideas with him that she specializes in, SHE would've been in her right to be bossing him around. So no, you don't need to remind him of anything, he's doing nothing wrong.
Yo I love your videos... but could you make some about the first half of 20th century aside of the wars? I mean like the nightlife, music, style, crime and crime investigation, society, shopping and so on...
I found a recipe that had brown sugar, butter and plain flour as the only ingredients. It is very crumbly... I will have to dig the recipe out of my file, I give shortbread as presents at Christmas. This year I am going to try to make it with a gluten free flour as last year I was diagnosed as being coeliac (very allergic to gluten containing foods like wheat) and was very sad to give up my favourite sweet biscuit . I hope to get my extended family to compare the two types (I will stick to the gluten free stuff). I have to be very careful about using the flour with gluten so as not to mix them up by mistake and gluten myself. Thankyou to all who offer recipes in the comments, they are wonderful inspiration to adapt my recipe into a gluten free version. Blessings from South Eastern Australia, Dot
I had a recipe with vanilla extract and I think you could use different extracts for the gluten vs gluten free versions. Vanilla in one vs almond or orange extract in the other.
Gluten free works really well for shortbread. I wouldn't use brown sugar myself - raw caster sugar would hold together better. As for not getting them mixed up, I'd suggest making them in different shapes - rounds vs fingers, maybe. Obviously choose your preferred shape for your ones!
it appears that the 'household' was run on a tight budget.....however, with the queen coming, methinks it might have been an occasion to 'pad the budget' a bit and use the 'overage' to sustain the 'household' for quite a bit AFTER the visit. As a scotsman myself (genetically speaking)....I know the thriftiness of the scotts...... this wouldn't have surprised me at all. delightful recount of an iconic event. thank you for posting.
I doubt very much Her Maj would have paid anything towards the cost of the visit. It's not like a hotel with owners submitting a bill. Queen Elizabeth I was notorious for her long "progressions" staying in stately homes all around the country, practically (and actually) bankrupting many of her courtiers. I think I read somewhere it may have been a deliberate ploy - if an aristocrat seemed a bit too prosperous, Her Majesty would pay a *very* extended visit, and expect only the very, very best, including purpose-built furniture, rooms, or even entire buildings.
I tried this recipe the other day and I couldn't get it to come together. I ended up throwing the whole lot out and using a different recipe where you cream the butter and sugar first. Much better.
@@boyinblue. could be but the recipe I have is from my great grandmother. So its been in the family from Victorian times. Might be a regional thing, or an English thing.
@@breeinatree4811 it’s probably an English thing, they have an obsession with adding things that don’t belong both in history and apparently shortbread.
Rosemary did so well not to react to all that mansplaining. The chef spoke to her as though she was completely unfamiliar with flour sugar and eggs. Ffs what was that ?? 😆
Her (or anyone for the matter) breathing on food feels bad enough, but the fact something that costed so much money and time to make would just be chucked away without being eaten doesn't make it any better to me.
Would holding the confection over a slightly steaming cup of water imitate the cooks warm moist breath? That would be my alternative to breathing on the art. Fitting my closed family circle nickname is Breathless!
All I could think was "ugh". It also wasn't very effective. I think it needed a light dab of water a few minutes before to "tack up" the gum arabic again, then apply the gold foil.
I wish they told the full recipe for the shortbread. I didn't heard them say how much butter and that is very important as too much and you get a puddle when you bake it. 2 oz self rising flour 19 oz plain flour 2 oz rice flour 8 oz sugar (1/2 at a time) Butter (3/4 or 1 lb it looked ??) 1 egg Bake 20 min at 180°c Has anyone made it that could confirm how much butter to use?
He said they nicked our scoon. First of all regardless of King James becoming the King of England and Scotland ect. The throne and the scoone would have belonged to the Scottish People and Scotland. Leave it to the British to claim that everything belongs to them. It blows my mind that the British/German monarchs did everything in their power to rule the world on their tiny island. It does say alot that they have ruled over so many Countries.
What is it with these people and their secrets.? They gave the ingredients, but deliberately didn't say the weight of the butter. Not that it matters because it is not too difficult to work out the ratios, and they know people will want to know...but still, it is petty mindedness!
They don’t do that so much anymore because it’s been found that wearing gloves tears up the delicate pages. Typically everyone washes their hands very well to remove as much oil as possible, and then they feel it is safe to look through old volumes.
Plain Flour is the flour that doesn't have any raising agent like baking powder added to it before being packaged. Cake flour usually has baking powder in it to make the cake rise when it is cooked. I think all purpose flour may be the same as what we Aussies call self raising flour, it has baking powder mixed into it. To turn plain flour into flour for a cake you add the baking powder or another raising agent such as yeast, fizzy mineral water or carbonated water, beer or soft drink into the mixture. Hope this helps you out. Blessings from South Eastern Australia, Dot
Forgot to say if you make a cake using plain flour and forget to put in the baking powder/raising agent then the cake will not rise, is likely to collapse in on itselfand take longer to cook as the baking powder helps to trap the air in bubbles within the cake making it light and fluffy. You don't need to ask me how I know... One time I was making a birthday cake for someone and got the wrong flour in the mixture. Only found out after baking the mixture and being disappointed with the resulting mess. I tasted it but didn't like the texture, very heavy and not properly cooked in the middle. The chooks on our farm loved it tho, lol.
I agree with all purpose - not high gluten like bread flour, nor extra low like cake flour. That's what they added the rice flour for - to ensure there was less protein, giving a cake flour-like effect. If you have cake flour, I'd certainly use it for shortbread, even if it wouldn't be exactly like this recipe. It'd enhance that melt-in-the-mouth texture. And I'd omit the "self-raising" flour. What a waste of time.
It was returned in 1996. In December 2020, the Scottish Government announced the stone would be relocated to Perth City Hall. In September 2022 following the death of Queen Elizabeth II, it was announced that the stone would be temporarily returned to Westminster Abbey for the coronation of Charles III.
The term "cowboy builder" is, I have to say, offensive. If they're your own British scam artists, please don't name them after a totally unrelated career in another country which, based on online discussion, the British don't know anything about. They're confusing "cowboy" (a specific job, and later subculture) with an Old West "outlaw" or lawless gunslinger. This is like if we called Americans who pluck things from unlocked cars "Yorkshire gardeners" 😂
As far as I understand "cowboy builder" means someone who listens to what his client wants then does it his way anyway... Not necessarily a scam artist but rather someone who stubbornly sticks to what they believe is right, doing their job in the way and time that suits them. The stereotypical cowboy is someone who knows how to get the job done, that will do it in his own good time... Ask them nicely and then get out of the way. They won't be told how to do a job. I'm sorry if you find this offensive, I don't believe the guy in this video meant to offend, and neither do I. Blessings, Dot
@@dotcassilles1488 Cowboy builders are here today and gone tomorrow. It's definitely a derogatory term. They are builders who take your money, do nothing or half a job or a quick and incomplete job and then disappear. You lose money and get a half-finished job or flimsy work.
You don't know the history of the term. From Wikipedia: "In the Tombstone, Arizona, area during the 1880s, the term "cowboy" or "cow-boy" was used pejoratively to describe men who had been implicated in various crimes. One loosely organized band was dubbed "The Cowboys", and profited from smuggling cattle, alcohol, and tobacco across the U.S.-Mexico border. The San Francisco Examiner wrote in an editorial, "Cowboys [are] the most reckless class of outlaws in that wild country ... infinitely worse than the ordinary robber." It became an insult in the area to call someone a "cowboy", as it suggested he was a horse thief, robber, or outlaw." This is the sense behind "cowboy builder," a builder who is little more than a thief.
@@FigaroHey lol, I love how far you had to scan to find that. In an extensive wikipedia Article for the term "Cowboy" that covers hundreds of years and multiple countries, with uses in America that are primarily about legitimate careers working with livestock, you had to scan many paragraphs until you found a small subsection that springs up during the Civil War, and does back down soon after.. That definition is not "the history of the term"...and definitely not it's origin, which begins outside of English. It was a brief aberration, only regionally used during a time of immense internal strife.
Is it me or is this host very camp? He is very funny. It seems he used to host some antiques show that I watched from time to time and I didn't like him at all on that show. I like him here.
Rosemary (or anyone for the matter) breathing on sb's food feels bad enough, but the fact something that costed so much money and time to make would've just been chucked away without being eaten doesn't make it any better to me. All this waste and squandering of funds listed in yet another episode of this show makes the absence of anti-monarchic revolution in England even more incomprehensible to me.
The metric version:
56 grams self raising flour
538 grams plain flour
56 grams rice flour
227 grams sugar
198 grams of unsalted softened butter sufficient to bring it together
1 egg
Put all flours in a bowl with half the sugar. Rub the butter in little by little until it's crumbly in appearance but can hold itself together. Add in the rest of the sugar and the egg. Combine.
Roll out, cut and dock
Bake at 180C for 20 minutes
Does the Victorian recipe in video use both self rising and regular flours? Any chance oat flour was used in that time?
Great! Thank you! I did the same but didn’t hear him say the weight of the butter nor the oven stats. How did you decipher that?
@@AnthonyLeighDunstan The above proportions may - may be off. Isn’t the standard ratio 2 parts (2oz sugar) 4 parts (4 oz butter) 6 parts (6 oz flour)? Just asking. Hope an expert replies. Thanks if you do.
The usual recipe call for,2 flour: plain flour -& rice flour. butter, sugar
What’s the point of the sr flour 🤷🏼♀️ they dock it to prevent rising lol
2oz self raising flour
19oz plain flour
2oz rice flour
8oz sugar
7oz of unsalted softened butter sufficient to bring it together
1 egg
Put all flours in a bowl with half the sugar. Rub the butter in little by little until it's crumbly in appearance but can hold itself together. Add in the rest of the sugar and the egg. Combine.
Roll out, cut and dock
Bake at 180C for 20 minutes
Double the self raising flour and skip the rice flour. Much better.
Thank you! I want to make this one myself since shortbread is one of my favorite cookies.
@@OldDunollieman I thought the rice flour was to make the cookies lighter and more delicate tasting (as rice has no gluten). When I make shortbread I usually use 1/2 flour + 1/2 cornstarch, and sugar as the dry ingredients, and butter as the liquid ingredient.
i prefer my Great grandmothers shortbread recipe. born 1903 in Scotland.
@@princessrose17 - does your great grandmother’s recipe have egg? I’m so confused by the recipe given in this video
when she breathed all over that decoration I was like ah yes the pre-times!
honestly saaame 😅😂😂
Me too!😳😳😳🤣🥂
Haha 😆 guess they didn’t think of germs 🦠
Yep, same thing I thought.
The b4 n after of covid.
Even before covid this was not nice to watch
In Southern Germany we have some similar moulds for our "Springerle".
The recipe for anyone who wants to try making it too
2oz self raising flour
19oz plain flour
2oz rice flour
8oz sugar
Softened butter sufficient to bring it together (they didn't give a quantity)
1 egg
Put all flours in a bowl with half the sugar. Rub the butter in little by little until it's crumbly in appearance but can hold itself together. Add in the rest of the sugar and the egg. Combine.
Roll out, cut and dock
Bake at 180C until done (time not specified - assume lightly golden)
Elizabeth Black it did state the time. She said 180C for 20 minutes
I'd additionally recommend a hearty chop with a freshly honed guillotine as a palate cleanser to crown the meal
Thank you! I was wondering!
Actually, my Nanna made the most delicious shortbreads, she got it from her mother. Family secret 🤫 but it’s not like this recipe
@@gollywog6695 my bad, I missed that. Thanks :)
Amazing all the money that was spent for a 12 hour visit. At my house it would have been “there’s the spare bedroom. We’ll order pizza at 6:00pm”. I guess that’s why the Queen has never popped by for a visit 🤣🤣🤣
😂😂😂
I don't even have an extra bedroom. The queen would just have to sleep on the couch with the TV on lol
@@carmeno9635 😂🤣😂🤣
Won't even cook for the queen. Lol
You never know. There was a couple who invited the Queen to their wedding and she actually showed up.
We really need a second season of this show!!!!!
I really love history. I wish my friends loved history too
You need to get better friends! We travel every year to places like Scotland, England, Wales, Iceland and Australia. We have a great time seeing castles, museums, archives, etc….
Find friends that enjoy what you enjoy, you will be happy you did . Sorry old Frauds I mean friends no offenses lol
@@lostcontrol1981 My friends are bored of history and don't find it interesting haha
@@carmeno9635 it is not either ... Or.
Enjoy the time with your hitherto existing friends and find new ones, that are interested in history, e.g. in local history societies
We do! ❤️
These two always brighten my day :)
You don't have much of a life, do you?
Same...I really enjoy their interaction.
@@OldDunollieman Says the wet sock writing rude comments on youtube. Yikes bro.
They made me want to puke. I thought I was seeing a recipe video not a couple of old toads who enjoy the sound of their own voices way too much.
I've only just come across the two of you. Thank you so much for your wonderfully entertaining and informative tour of this "fine-looking house of reddish stone". All that preparation and money for a 12-hour visit!!!
I'll bet that beautiful and fancy shortbread was delicious.
Interesting they used self rising flour and it had not been invented yet! I also never heard of an egg in a shortbread, but I must try this! 💙
The quality and taste of shortbread depends entirely on the quality of the butter you use. It must be fresh, best made of untreated milk with a high fat content, produced by free ranging happy cows, who eat only grass and no artificial food. If you have the choice use only the best butter you can get, it is worth the extra price.
Here in my country butter is always fresh.Blesssed Uruguayan cows.0
@@stellagrau8871 Same here in New Zealand.
Thank you! I am going to try that. I have miniature jersey cows (google them). They are super cute. I have them so I can always have raw milk whether the government likes it or not! My cows are pampered and always on green grass when available.
Happy cows? You've been watching too many commercials. LOL Untreated milk? Do you mean raw milk straight from the farm?
Make your own with organic cream. Cheaper too-and we all know the Scots like c h e a p 🤣
lol. For some reason when at 13:51 she seems annoyed at him because when she makes the next cookie she goes at her own pace. Meanwhile he is trying to mansplain it to her even though she herself is a chef.
I was thinking the exact same thing! He took things out of her hands too. My goodness, I'm sure she knows how to transfer cut out cookies to the baking tray. 🙄
His kitchen, his rules. Chef’s prerogative.
They have worked together many times before
The information and instructions are for the audience, obviously. They are acting.
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By being modest in your spending, you can ensure you will get enough in your retirement and can give back to the community as well.
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From the research I have done so far as old as the pandemic the word is out, Bitcoin May reach $100k by next year, and is going to change a lot of people's life.
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Wonderful! I have taught 18C American hearth cooking for over 35 years - hooray for all of Mr. Day's research. Time to bring him back, for more lessons!!!! Let him cook in his kitchen, historic recipes. Please!!!!
My Nanna made the most delicious shortbreads ever. She got the recipe from her mother. It’s a family secret but now that my Nan has passed on I have taken the roll of making them. But it’s not like this recipe!!
Try this,
1 cup butter (softened)
1/2 cup confectioners sugar
1/4 cup cornstarch
1 1/2 cup flour
Mix, roll, cut, bake at 375 degrees Fahrenheit.
My ex's great grandfather was given the warrant as shortbread maker to King George. Each monarch chose a preferred tradesman to receive the warrant for each item made for the place during his/her reign. The recipe is slightly different from this one for it's simplicity.
Ingredients are weighed, not measured and all mixing is done by hand on the table, not a bowl. The result is a stiffer dough that is patted out into 3/4 inch cakes and imprinted with the family seal. The cakes are about 4" by 8" but each family adds it's own touch. In our generation each family chose their own seals and they will pass them down.
This recipe yields a dry shortbread that can be wrapped and stored on a shelf for a year. Chunks are broken off and eaten with tea.
The recipe shown here results in a thinner, flaky, tender shortbread used more for cookies. It is scored before baking. This is my favorite but doesn't store as long.
In the family the tradition was for the oldest son to make it every year and he had possession of the iron imprinters. Enough was made for each family to get some and some was given as gifts. The recipe was kept in the family because the great grandfather who had the warrant said that if the family became impoverished they could make and sell it.
Thats real scottish shortbread if you use fruit powered sugar instead then sprinkle it on top and when it comes out I brush butter over top
@@sharynhay9993 thank you for sharing that history. I am amazed.
That is a lovely memory but I find it very annoying when people have "secret" recipes. It's quite selfish and often comes from an inflated ego and sense of self pride as if other people aren't worthy. They also tend to be very stingy with the secret items. I'm not saying your nanna was any of these things but it usually goes with the "secret" recipe or ingredient.
They look amazing shortbread in Victoria period.I would love to make them.
Here's the recipe from the Queens baker
Ingredients:
250 mL (1 cup) unsalted butter at room temperature. The more fat in the butter the better.
125 mL (1/2 cup) superfine or fruit sugar
125 mL (1/2 cup) rice flour
375 mL - 425 mL (1 1/2 to 1 3/4 cup) all purpose flour
Method:
In a bowl cream the butter.
Gradually add sugar and beat until fluffy.
Gradually add rice flour and all purpose flour until the mixture is too difficult to mix with a spoon.
Turn onto a floured board and knead lightly, drawing in flour until the dough begins to crack.
Form into a ball, cover in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 150ºC (300ºF).
Cut ball into half.
Place one segment on one side of an un-greased baking sheet.
Pat the dough into a circular shape roughly 1/4 inch thick.
Take a fork and prick a lovely pattern onto the top of the dough.
Do the same for the second segment of dough.
Bake for 45 minutes to 1 hour.
When the dough is slightly golden remove from the oven and let sit for 5 minutes.
Cut into wedges and remove from baking sheet to cooling rack.
OR
Roll out the dough to 1/4 inch thick and cut into cookie shapes.
Place on an un-greased baking sheet and bake for 15 to 18 minutes in an oven set at 300ºF.
When slightly golden remove from oven and let stand for 5 minutes.
Remove from baking sheet onto cooling rack.
Amazing :) Greetings from Scotland. Have a wonderful day everyone!
I e never heard of an egg in shortbread.
Nor have I. I lived in Scotland for 3 years and learned to make shortbread. No eggs ever. Interesting
I'm Canadian and don't believe there's egg in proper shortbread.
Scotch shortbread when made correctly is Divine
I have a book of genuine Scottish recipes, by author Patricia Blacklock in collaboration with the National Trust of Scotland and her Shortbread recipe comes from Culzean Castle but merely gives 12oz flour, to 4oz sugar and 8oz butter. I will try the recipe given here. I do have a Scottish shortbread mould but never knew about the docker! Will get my son to make me one.
The one you have is the correct method - 3 ingredients is the traditional one. (plus a pinch of salt) In the case of shortbread less is best :)
@@Ann-my1dg
Yes! Three ingredients, that’s how my English mum taught me how to make Scottish Shortbread.
Your correct !
Shortbread is :
x3 Ingredients only :
Butter, Sugar and White Flour (not Bread Flour !)
From the Inventors of Shortbread, Scotland 🏴
And it's NOT a Cookie !!!
It's Short - Bread, meaning Short (Buttery Crumbling in Texture !)
Baked flat (not like Cakes, these needed the later invention of Baking (Rising) Agents.
Shortbread is a sweet Teatime Treat, Baked, originally on a Griddle, which also cooked Oatcakes, as well as unlevened Bread, (to that made and baked in Ovens.)
Every Scottish Home had a Cast Iron Griddle, an open Hearth (Fire) and a Porridge Pot.
Simple. 😎
This shortbread is quite common here in Nova Scotia . I've made it myself.
And in BC! It’s the only recipe❤️🇨🇦❤️
Shortbread cookies....sooo good. 😋
Pecan shortbread cookies are my favorite.
You know your too rich when you refer to this palace as a “house”.
You're...
Salute the Piper playing in the background
Great video! I also get as excited about shortbread!!!
I love Shortbread!
I have a Wax Seal ring of Queen Victoria, Seal for someone in India doing her work. Silver & Gold.
24:22 sitting at my computer in 2022 wondering where it all went wrong...
OMG - look at ALL that gorgeous copper cooking wear!! imagine polishing all that! it would be never ending - once you’ve finished, you’d have to start all over again!!
myself, i have one little bowl and a ladle brass-handled. :) 🍯
And Victoria was only here for 12 hours! 😂😂😂😂😂
How sweet, they use the same shade of hair color to cover their gray 💕❤️💕
I'm going to have to try this shortbread recipe these two are delightful
Geez the castle cook is a bossy one. Want to remind him that she's a chef too damn.
He's being THE chef (he's also a culinary historian specializing in that era) in that kitchen and teaching HER (and the audience) about Victorian recipes and cooking techniques and fulfilling the role of the host in relation to her being a guest. Had he been doing a show where he would be knocking to her door to share some cooking ideas with him that she specializes in, SHE would've been in her right to be bossing him around. So no, you don't need to remind him of anything, he's doing nothing wrong.
Not all chefs can bake and vise versa
@@OstblockLatina well, I didn't like his attitude. According to me he was rude. End of.
Yo I love your videos... but could you make some about the first half of 20th century aside of the wars?
I mean like the nightlife, music, style, crime and crime investigation, society, shopping and so on...
Check out turn back time on absolute history, great stuff on the family and high street :)
I’m obsessed with that shortbread 😍😍
Are cowboy builders what we call "fly by night". They work til they get some money and fly away by night so they don't have to finish the job!
I opened this for the recipe for shortbread, not a jolly description of Victoria’s trip to Scotland by a really irritating couple.
Me, too neither. Decided to look up the recipe.
0:38 that chair!
"Nudge, nudge, say no more", 😂😂😂😂😂.
Thank you
I found a recipe that had brown sugar, butter and plain flour as the only ingredients. It is very crumbly... I will have to dig the recipe out of my file, I give shortbread as presents at Christmas. This year I am going to try to make it with a gluten free flour as last year I was diagnosed as being coeliac (very allergic to gluten containing foods like wheat) and was very sad to give up my favourite sweet biscuit . I hope to get my extended family to compare the two types (I will stick to the gluten free stuff). I have to be very careful about using the flour with gluten so as not to mix them up by mistake and gluten myself.
Thankyou to all who offer recipes in the comments, they are wonderful inspiration to adapt my recipe into a gluten free version. Blessings from South Eastern Australia, Dot
I had a recipe with vanilla extract and I think you could use different extracts for the gluten vs gluten free versions. Vanilla in one vs almond or orange extract in the other.
Gluten free works really well for shortbread. I wouldn't use brown sugar myself - raw caster sugar would hold together better. As for not getting them mixed up, I'd suggest making them in different shapes - rounds vs fingers, maybe. Obviously choose your preferred shape for your ones!
*love* these shows! history with a recipe! 😊
If I was Scottish id still hate the English (me ) for Culloden.
it appears that the 'household' was run on a tight budget.....however, with the queen coming, methinks it might have been an occasion to 'pad the budget' a bit and use the 'overage' to sustain the 'household' for quite a bit AFTER the visit. As a scotsman myself (genetically speaking)....I know the thriftiness of the scotts...... this wouldn't have surprised me at all. delightful recount of an iconic event. thank you for posting.
I doubt very much Her Maj would have paid anything towards the cost of the visit. It's not like a hotel with owners submitting a bill. Queen Elizabeth I was notorious for her long "progressions" staying in stately homes all around the country, practically (and actually) bankrupting many of her courtiers.
I think I read somewhere it may have been a deliberate ploy - if an aristocrat seemed a bit too prosperous, Her Majesty would pay a *very* extended visit, and expect only the very, very best, including purpose-built furniture, rooms, or even entire buildings.
Thanks so much for the story 👏🏻.
1842 - the year in which Arthur Sullivan (of the 'Gilbert and Sullivan' partnership) was born in Lambeth, SE London on 13th May.
I guess I’m not the only one who noticed that Ivan was annoying.
All that for a 12 hour visit. Bizarre!
Ivan should do more performance work. Very nice to watch.
Breathing on the shortbread. Perfect for covid!😂
I would think you should wear gloves to handle such old rare books or am I wrong ???
Why doesn't he say how much butter?
I tried this recipe the other day and I couldn't get it to come together. I ended up throwing the whole lot out and using a different recipe where you cream the butter and sugar first. Much better.
Shes keeping a grudge for not being able to use the docker
I don’t blame her! Selfish son of a bachelor!
There's probably more than 1,000 recipe for shortbread but they're all basically the same.
I love shortbread
Egg in shortbread???
That's what I thought. My Scottish grandmothers recipe never called for it.
He did say that we wouldn't normally add an egg in modern times, maybe it’s something that was dropped from the recipe over the years?
@@boyinblue. could be but the recipe I have is from my great grandmother. So its been in the family from Victorian times. Might be a regional thing, or an English thing.
@@breeinatree4811 it’s probably an English thing, they have an obsession with adding things that don’t belong both in history and apparently shortbread.
The historian spoke of an Italian confectioner, and Italian shortcrust has a bit less butter and some eggs in it
Piped into buttery scone
Lovely music in the background. I wonder what the name of that Strathspey tune was?
The presenters are unbearable, and that’s exactly why I’m watching it.
Rosemary did so well not to react to all that mansplaining. The chef spoke to her as though she was completely unfamiliar with flour sugar and eggs. Ffs what was that ?? 😆
He's explaining to the AUDIENCE, obviously. Imagine how annoyed everyone would be if they just got in with it and didn't say step by step what to do.
She really did 'take the biscuit!'
Wonderful!!
Her breathing on the food like that just doesn’t feel right after 2020 😬
At least they didn’t actually eat it ...
I was thinking the same thing! After wearing a mask for the last year, breathing on dessert until it’s moist seems so wrong.
Her (or anyone for the matter) breathing on food feels bad enough, but the fact something that costed so much money and time to make would just be chucked away without being eaten doesn't make it any better to me.
Not nearly as bad as birthday cakes... For EVERYBODY TO ACTUALLY EAT🤢🤧🤒💀
Would holding the confection over a slightly steaming cup of water imitate the cooks warm moist breath? That would be my alternative to breathing on the art. Fitting my closed family circle nickname is Breathless!
When she breathes all over the shortbread my mind 🤯😂
All I could think was "ugh". It also wasn't very effective. I think it needed a light dab of water a few minutes before to "tack up" the gum arabic again, then apply the gold foil.
If "clerks" are CLOCKs in England, what are Clocks? Clerks?
oh my god its sugar butter egg and flour and yet this supposed to be food specialist is almost in spasm because of its beauty..
At Queen Elizabeth's funeral, the stone either went back to England or back to Scotland.
Alright, any other Mrs Crocombe fans here?
In the kitchen, Ivan is too much of a Control Freak!!!
Downton Abbey anyone?
I absolutely love the Scottish accent 😜😊💜🇦🇺🇦🇺🇦🇺
Food and the monarch. What else do you want?
Very nice
Am I the only one who thinks the male baker was a bit of a control freak?😊
I wish they told the full recipe for the shortbread. I didn't heard them say how much butter and that is very important as too much and you get a puddle when you bake it.
2 oz self rising flour
19 oz plain flour
2 oz rice flour
8 oz sugar (1/2 at a time)
Butter (3/4 or 1 lb it looked ??)
1 egg
Bake 20 min at 180°c
Has anyone made it that could confirm how much butter to use?
7oz of unsalted butter
@@gollywog6695 thanks. I might try to make some, when it cools down, now that I have the portions.
14 tablesoons
14 tablespoons
7oz or 198G unsalted soft butter.
Are you sure they would have used self rising flour and rice flour in Victoria's days?
How much butter for the recipe ??????? if he used 8 oz sugar, that means 16 oz butter ? = 24 oz of flour ?
It blows my mind that they coat dessert with gold just so the queen can poop it out three days later.
Three days???
I realize you're going for authenticity when laying the gold leaf, but perhaps for hygienic reasons; a little water would have done the trick
He said they nicked our scoon. First of all regardless of King James becoming the King of England and Scotland ect. The throne and the scoone would have belonged to the Scottish People and Scotland. Leave it to the British to claim that everything belongs to them. It blows my mind that the British/German monarchs did everything in their power to rule the world on their tiny island. It does say alot that they have ruled over so many Countries.
I always stress over to add egg or not to egg.
no egg in my recipe
The video recipe has far less butter than traditional recipes to allow for the egg.
Adding the egg reduces the fat.
@@pjleary7063 i did not hear how much butter was used. Could you please tell us how much butter he used? Thanks much.
Now I want shortbread, darn you stomach
Hi rosemary do you miss your side kick Jennifer xxx
What is it with these people and their secrets.? They gave the ingredients, but deliberately didn't say the weight of the butter. Not that it matters because it is not too difficult to work out the ratios, and they know people will want to know...but still, it is petty mindedness!
16:52 I am very surprised those looking at the Book of Expenditure didn't wear white gloves.
They don’t do that so much anymore because it’s been found that wearing gloves tears up the delicate pages. Typically everyone washes their hands very well to remove as much oil as possible, and then they feel it is safe to look through old volumes.
Can anyone confirm if in this context is “Plain Flour” what we would call cake flour, or all purpose flour? It makes a difference.😊
Right?!
Plain Flour is the flour that doesn't have any raising agent like baking powder added to it before being packaged. Cake flour usually has baking powder in it to make the cake rise when it is cooked. I think all purpose flour may be the same as what we Aussies call self raising flour, it has baking powder mixed into it. To turn plain flour into flour for a cake you add the baking powder or another raising agent such as yeast, fizzy mineral water or carbonated water, beer or soft drink into the mixture.
Hope this helps you out.
Blessings from South Eastern Australia, Dot
Forgot to say if you make a cake using plain flour and forget to put in the baking powder/raising agent then the cake will not rise, is likely to collapse in on itselfand take longer to cook as the baking powder helps to trap the air in bubbles within the cake making it light and fluffy. You don't need to ask me how I know... One time I was making a birthday cake for someone and got the wrong flour in the mixture. Only found out after baking the mixture and being disappointed with the resulting mess. I tasted it but didn't like the texture, very heavy and not properly cooked in the middle. The chooks on our farm loved it tho, lol.
All purpose flour
I agree with all purpose - not high gluten like bread flour, nor extra low like cake flour. That's what they added the rice flour for - to ensure there was less protein, giving a cake flour-like effect. If you have cake flour, I'd certainly use it for shortbread, even if it wouldn't be exactly like this recipe. It'd enhance that melt-in-the-mouth texture. And I'd omit the "self-raising" flour. What a waste of time.
They should take the stone back to Scotland. Only bring it down when needed.
It was returned in 1996. In December 2020, the Scottish Government announced the stone would be relocated to Perth City Hall. In September 2022 following the death of Queen Elizabeth II, it was announced that the stone would be temporarily returned to Westminster Abbey for the coronation of Charles III.
It must be hard working with a food historian 😆
Now that's a travesty! It isn't 'Victorian bread' if there's no plaster in the dough.
Please bring back the Turn Back Time series. Not going to lie, these presenters are a little boring
The term "cowboy builder" is, I have to say, offensive.
If they're your own British scam artists, please don't name them after a totally unrelated career in another country which, based on online discussion, the British don't know anything about. They're confusing "cowboy" (a specific job, and later subculture) with an Old West "outlaw" or lawless gunslinger.
This is like if we called Americans who pluck things from unlocked cars "Yorkshire gardeners" 😂
As far as I understand "cowboy builder" means someone who listens to what his client wants then does it his way anyway... Not necessarily a scam artist but rather someone who stubbornly sticks to what they believe is right, doing their job in the way and time that suits them.
The stereotypical cowboy is someone who knows how to get the job done, that will do it in his own good time... Ask them nicely and then get out of the way. They won't be told how to do a job.
I'm sorry if you find this offensive, I don't believe the guy in this video meant to offend, and neither do I. Blessings, Dot
@@dotcassilles1488 Cowboy builders are here today and gone tomorrow. It's definitely a derogatory term. They are builders who take your money, do nothing or half a job or a quick and incomplete job and then disappear. You lose money and get a half-finished job or flimsy work.
You don't know the history of the term. From Wikipedia: "In the Tombstone, Arizona, area during the 1880s, the term "cowboy" or "cow-boy" was used pejoratively to describe men who had been implicated in various crimes. One loosely organized band was dubbed "The Cowboys", and profited from smuggling cattle, alcohol, and tobacco across the U.S.-Mexico border. The San Francisco Examiner wrote in an editorial, "Cowboys [are] the most reckless class of outlaws in that wild country ... infinitely worse than the ordinary robber." It became an insult in the area to call someone a "cowboy", as it suggested he was a horse thief, robber, or outlaw." This is the sense behind "cowboy builder," a builder who is little more than a thief.
@@FigaroHey lol, I love how far you had to scan to find that. In an extensive wikipedia Article for the term "Cowboy" that covers hundreds of years and multiple countries, with uses in America that are primarily about legitimate careers working with livestock, you had to scan many paragraphs until you found a small subsection that springs up during the Civil War, and does back down soon after..
That definition is not "the history of the term"...and definitely not it's origin, which begins outside of English.
It was a brief aberration, only regionally used during a time of immense internal strife.
Oooh, very interesting "skim milk" not "skimmed milk"
We call it Skimmed milk in the UK. Well us in Scotland do.
@@gollywog6695 that's the interesting part, the ledger said "skim" not "skimmed"
@@theeutecticpoint Maybe they just wrote it that way to save time? It's just my silly assumption
Unappetizing. No fingers in my dough
Get to the recipe
Realized right away that I was just going to look up the recipe.
Is it me or is this host very camp? He is very funny. It seems he used to host some antiques show that I watched from time to time and I didn't like him at all on that show. I like him here.
Rosemary (or anyone for the matter) breathing on sb's food feels bad enough, but the fact something that costed so much money and time to make would've just been chucked away without being eaten doesn't make it any better to me.
All this waste and squandering of funds listed in yet another episode of this show makes the absence of anti-monarchic revolution in England even more incomprehensible to me.
Emmm..... I would not eat some shortbread wich was breathed on of another person.... Brrrrrr..