I found following recipe on Google, but have a little problem with the
conversion of the ingredients. The flour and sugar ere easily measured,
but the butter seems to be tricky.

I found out that one cup is 240ml, but I would like to have the weight in
gramms (rather than e.g. teaspoons). Is there a website that takes in
consideration the mass of a product and can give me the weight?

I just made them this evening by guessing the amount of butter, and they
were good and my flatmates enjoyed them all, but I forgot to write it
down And the original recipe should taste better, in my opinion.

Also the baking time was a bit too long, I pulled them out of the oven
after 40 minutes and they were slightly burnt.
The cause could also be my oven wich isn't accurate in temperature, but
I'll have a new one in 3 months

Thanks in advance for any advice you can give!

Dana



<quote Google>
--------------------------------------------------
From: Jill McQuown )
Subject: Scottish Pan Bread

View: Complete Thread (2 articles)
Original Format
Newsgroups: rec.food.cooking
Date: 2002-03-23 20:51:16 PST


> wrote in message
...
> looking for a recipe for Scotish Pan Bread my Aunt used to make in
> Glasgow.
>
Was it possibly shortbread? Not sure what you mean by "pan bread", but
here's my Scottish grandmother's recipe for short bread:

3/4 c. butter (do not use margarine)
4 c. flour, sifted
1 c. sugar
1/4 tsp. salt

Blend salt into flour. In a large mixing bowl, cream together butter and
sugar. Gradually stir in flour until you have a stiff dough. Pat out
onto
a greased 6X9 inch baking pan, pressing with a glass to smooth the dough.
Prick all over with a fork. Bake at 275 F for 50-60 minutes or until
lightly browned.

Jill
----------------------------------------------------------

Dana wrote:
>
> I found following recipe on Google, but have a little problem with the
> conversion of the ingredients. The flour and sugar ere easily measured,
> but the butter seems to be tricky.

Here is a recipe from a Scottish friend with the measurements all ready:

110 g /4 oz plain flour
55 g/ 2 oz rice flour
1/4 tsp salt
110 g/ 4oz chilled butter cut into small dice
55 g/ 2oz caster sugar
1 egg yolk

Oven at 180C/350F/Gasmark 4)

Sift the flours and salt into a bowl. Toss the butter dice in the flour
and rub in until the mixture resembles fine breadcrumbs. Mix in the
sugar and add the egg yolk to form a stiff dough.

Press the dough into a shallow 18 cm/7 in tart tin lined with parchment
or greaseproof paper. Mark into 8 wedges and use a fork to dimple the
surface all over.

Bake in preheated oven for 40 minutes or until light golden brown. Let
the shortbread cool slightly before turning out onto a wire rack. When
cold dredge with caster sugar




>
> I found out that one cup is 240ml, but I would like to have the weight in
> gramms (rather than e.g. teaspoons). Is there a website that takes in
> consideration the mass of a product and can give me the weight?

Don't know of there is such a site, but a pound of butter is about 2
cups. Of course converting is tricky since the volume measure depends on
how the butter is packed into the cup.


>
> I just made them this evening by guessing the amount of butter, and they
> were good and my flatmates enjoyed them all, but I forgot to write it
> down And the original recipe should taste better, in my opinion.
>
> Also the baking time was a bit too long, I pulled them out of the oven
> after 40 minutes and they were slightly burnt.
> The cause could also be my oven wich isn't accurate in temperature, but
> I'll have a new one in 3 months
>
> Thanks in advance for any advice you can give!
>
> Dana
>
> <quote Google>
> --------------------------------------------------
> From: Jill McQuown )
> Subject: Scottish Pan Bread
>
> View: Complete Thread (2 articles)
> Original Format
> Newsgroups: rec.food.cooking
> Date: 2002-03-23 20:51:16 PST
>
>
> > wrote in message
> ...
> > looking for a recipe for Scotish Pan Bread my Aunt used to make in
> > Glasgow.
> >
> Was it possibly shortbread? Not sure what you mean by "pan bread", but
> here's my Scottish grandmother's recipe for short bread:
>
> 3/4 c. butter (do not use margarine)
> 4 c. flour, sifted
> 1 c. sugar
> 1/4 tsp. salt
>
> Blend salt into flour. In a large mixing bowl, cream together butter and
> sugar. Gradually stir in flour until you have a stiff dough. Pat out
> onto
> a greased 6X9 inch baking pan, pressing with a glass to smooth the dough.
> Prick all over with a fork. Bake at 275 F for 50-60 minutes or until
> lightly browned.
>
> Jill
> ----------------------------------------------------------

Arri London > wrote in :

<snip recipe>

Thank you very much, this is much more convenient!
I'll make them tommorow and will let you know fast they disappeared

Dana wrote:
>
> Arri London > wrote in :
>
> <snip recipe>
>
> Thank you very much, this is much more convenient!
> I'll make them tommorow and will let you know fast they disappeared

LOL! They are excellent. It's just a shame I don't especially like
shortbread; but I make them for guests and they do vanish rapidly.
Don't overbake though and you can let the dough rest in the fridge for a
while to keep them from getting tough.