Goats’ Butter Scottish Shortbread – Scottish Favourites

Crispy Fried Chicken
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

Fried chicken - the ultimate comfort food. This recipe amps up the flavour by seasoning everything! Visit How The Cookie Crumbles to find out how to make it.

Course: Main Course
Cuisine: American
Servings: 4 people
Author: Beth
Ingredients
  • 8 Chicken Drumsticks
  • 300 grams Flour
  • 20 grams Cornflour
  • Oil enough for deep frying
  • 2 tbsp Dunn's River Chicken Seasoning
  • 4 tsp Salt
  • 2 tsp White Pepper
  • 1 tsp Ground Ginger
  • 1 tsp Garlic Granules
  • 1 tsp Onion Granules
  • 1 tsp Paprika
  • 1 tsp Cayenne Pepper
  • 5 tbsp Habanero Hot Sauce or hot sauce of your choice
  • 2 egg beaten
  • 3 tbsp water
Instructions
  1. Allow the chicken to come to room temperature. This will ensure even cooking and a crispy coating.

    Pre-heat the fryer to 160 degrees celsius.

  2. Set up your dredging station! 

    Start by mixing all of the spices together. Add half of the spice mix to the flour and cornflour, and rub the drumsticks with the remaining half.

    Mix the egg, water and hot sauce together.

  3. Now you're ready to start breading...

    Take a drumstick, coat it in a light dusting of the flour. This will help the egg to stick, which in turn will make a thick and crunchy coating.

    Dip the drumstick in the egg mix, before coating in a thicker layer of flour, ensuring fully covered. Repeat these steps for the rest of the drumsticks.

  4. Fry the drumsticks 4 at a time, for about 12-15 minutes or until it hits 74 degrees celsius on the meat thermometer. Fry second batch, and drain on kitchen towel.

  5. Serve with pickles and dipping sauces for a delicious snack, or with fries for an authentic southern fried chicken meal.

Scottish Shortbread – Taking The Biscuit

Scotland – the country of tartan-clad, caber-tossing men, of rolling green hills quilted with fragrant heather, of mythical loch-dwelling creatures and deep fried mars bars. Infamous for fatty fried foods, sugary scottish shortbread, rich toffees and creamy fudges, it’s probably safe to assume that my country isn’t exactly what you’d call the epitome of health. As a matter of fact, we’re very well known for deep-frying everything from hamburgers to whole pizzas (and then drenching it in curry sauce). As a result, people all over the world legitimately think that along with haggis, it’s all we eat. Not to mention the fact that Irn Bru, whisky and Buckfast are our most popular tipples. Queue the heart attacks.

Admittedly, there’s something so comforting about wholesome and hearty food, regardless of how unhealthy it is. For the most part, you shouldn’t care how calorific it is. In fact, knowing would take away the unadulterated, hedonistic pleasure of indulging in something we know we probably shouldn’t. Guilt is the worst turn off. I certainly don’t want to know how many inches I’ll gain from scoffing down my roll and double fritter in record time. I also don’t want to know the dental damage snacking on a bar of tablet will cause. As they say, ignorance is bliss.

 

Scottish Shortbread – Not Just for Grannies

Being a sweet tooth, I’m a huge fan of most sweets, but my all time favourite has to be the traditional Scottish shortbread. Maybe it’s the 80 year old woman in me, but maybe it’s the simplicity of it. Not only are these Scottish shortbread perfect with a nice cup of tea, but they’ve also become a tradition that, for me, have stood the test of time. Despite being a favourite of grannies all over the country, the traditional 3 ingredient recipe is a fail-safe baked delight that even novice cooks can master and enjoy.

However, this particular recipe for shortbread replaces the traditional unsalted cows’ butter with goats’ butter. Although it’s a lesser known ingredient, I think the distinct taste of goats’ butter lends itself to the sugary, butter flavour of these biscuits. In fact, goats’ butter is easier to digest, is naturally low in cholesterol and has a lesser lactose content, reducing bloating, cramps and irritation. Additionally, it’s an ingredient so under-utilised and appreciated, goats’ butter is fast becoming my new favourite ingredient. For this recipe, I used St Helen’s Farm goat’s butter from Tesco. It’s also stocked in Ocado, Waitrose and Sainsbury’s. Not only is this a great quality rich butter that comes perfectly sized for this recipe, it’s also so tasty that you’ll wonder why you ever used cow’s butter!

Instead of the traditional caster sugar, this Scottish shortbread recipe calls for granulated sugar which results in a more crumbly, crunchy texture. Although caster sugar can be used for a softer texture, I prefer the pure sweetness regular sugar creates. To cut through this sweetness though, I’ve added citrus zest which brings a zing of freshness, and imparts an extra flavour profile on this really simple recipe.

Basically, this delicious Scottish shortbread recipe made with goat’s butter is perfect for satisfying the sweet tooth in all of us.

 

 

 

5 from 1 vote
Goat's Butter Shortbread
Prep Time
30 mins
Cook Time
17 mins
Total Time
47 mins
 

When it comes to biscuits, there's nothing more quintessentially Scottish than shortbread. Buttery, crumbly and a great sugar hit, these biscuits are made even tastier with the addition of goat's butter. 

Course: Dessert, Snack
Servings: 20
Ingredients
  • 250 grams St Helen's Farm goat's butter At room temperature
  • 100 grams granulated sugar
  • 340 grams plain flour
  • 2 tsp zest I used orange but lemon will work well, too
Instructions
  1. Preheat your oven to 190°C/375°F. Line a baking tray with greaseproof paper.

  2. Cut the butter into cubes. In a large bowl, cream the butter and sugar together until well combined. Add the citrus zest.

  3. Bit by bit, add the flour and mix into the butter and sugar, forming a firm dough. 

  4. Roll out the dough and cut into shortbread fingers, place 5cm apart on the baking tray. Place in the fridge for 20 minutes to allow the mixture to firm up.

  5. Place into the centre of oven and allow to cook for 15-18 minutes until a pale golden colour. Leave to cool and harden on a wire rack.



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