Burrebrede is a traditional Scottish recipe for a classic shortbread biscuit (cookie) made from a sugar, flour and butter dough flavoured with mixed spices that's very lightly baked. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Burrebrede.
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This is the 'Lalans' (lowland Scots) version of the classic Scottish shortbread (literally the name means 'butter bread').
Burrebrede: Classic Scottish recipe for a light biscuit (cookie) made with a mix of wheat flour and spices baked until just set and shaped into rounds or squares
Combine the sugar, spices and salt in a bowl then divide the mixture into two equal parts and set one aside. Tip the other half in a large bowl, combine with the flour then mix-in the butter with your fingers until the mixture becomes grainy.
Turn the dough into the base of a 20cm square pan and press evenly to cover the entire surface. Using a knife, but into rectangles of about 3cm by 5cm. Prick the surface with the tines of a fork (to produce he classic pattern and to prevent the shortbread from curling whilst cooking). Sprinkle the reserved sugar mixture over the top. Brush the sugar topping into all the holes and cracks, then transfer to an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 25 minutes, or until the shortbreads are firm and only slightly coloured at the edges.
Allow to cool completely in the pan then break into pieces along the cuts you made and serve.
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