Hogmanay Shortbread is a traditional Scottish recipe for a classic wheat and rice flour shortbread that's baked like a cake and which is typically served garnished with sugared almonds and candied citron peel for Hogmanay. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Orange Salad.
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Here is a recipe that I found in the Good Fare Christmas pamphlet published in Edinburgh in 1958 that contains a number of Scottish Christmas and Hogmanay recipes.
This is a traditional Scottish recipe for the type of shortbread cake traditionally offered to guests on Hogmanay. Typically these were decorated with 'sweetie confits' (sugared almonds) and strips of candied citron peel.
Sift the flour and ensure that the butter is free of any excess moisture.
Warm the butter slightly to soften, then place on a board with the sugar. Work these ingredients together with your hand until thoroughly incorporated.
Mix together the pastry flour and rice flour, then gradually work this mixture into the butter and sugar mixture until the dough resembles a shortcrust pastry.
Shape into a thick, round, cake then place in a greased sandwich tin, the same size as the cake. Crimp the edges with your finger and thumb, then prick all over the surface with a fork.
Transfer to an oven pre-heated to 180°C and bake for about 12 minutes, or until the cake begins to colour. Reduce the heat to 160°C and allow the shortbread to crisp slowly for about 45 minutes.
Remove from the oven and allow to harden in the tin before turning out very carefully onto a wire rack.
When cold, wrap in greaseproof (waxed) paper and store in an air-tight tin.
For a traditional Hogmanay shortbread garnish with sugared almonds and strips of candied citron peel.
