The 23rd Annual Illinois Saint Andrew Society Highland Games and Scottish Festival
June 19 4 p.m. - 10 p.m. and June 20, 8 a.m. - 9 p.m.
The 23rd Annual Illinois Saint Andrew Society Highland Games and Scottish Festival
Oak Brook Polo Grounds
700 Oak Brook Road
(708) 447-5092
www.chicago-scots.org
The Annual Signature Shortbread Contest rules:
- To enter either contest, bring 4-6 shortbread samples to the Shortbread Tent between 9:00am-1:00pm on Saturday, June 20. No late entries will be accepted.
- Judging will begin promptly at 2:30pm. Shortbread will be judged using scale of 1-5 on taste/texture/appearance.
- 1st Place winners from both categories must provide original recipe to ISAS by June 30, 2009. The Society obtains the right to publish recipe in Society literature and local Chicago publications.
- The winning traditional recipe will be made at the Scottish Home and used for Society events for one year. ISAS may also ask you to donate your shortbread for various Society events throughout the year.
Shortbread
(Courtesy of Peg Dunlop, winner 22nd annual Highland Games and Scottish Festival Signature Shortbread contest)
3/4 Cup of white granulated sugar
1 Cup of butter
1 egg yolk
2 1/4 cups flour
Beat sugar and butter until light and fluffy. Mix in one egg yolk. Add flour and mix until a semi stiff dough forms. Press in 8x8 pan. Prick with fork at one inch intervals and bake in 350 oven for 30 minutes. Cut in squares while still warm. This dough also makes good cut out cookies. Roll to 1/4 inch thickness and cut with cookie cutter. Or you can put it thru a cookie press. Bake at 350 for 15 min
Special note: I always use Land of Lakes butter. No special reason other than it seems to make the best batches.
June 19 4 p.m. - 10 p.m. and June 20, 8 a.m. - 9 p.m.
The 23rd Annual Illinois Saint Andrew Society Highland Games and Scottish Festival
Oak Brook Polo Grounds
700 Oak Brook Road
(708) 447-5092
www.chicago-scots.org
The Annual Signature Shortbread Contest rules:
- To enter either contest, bring 4-6 shortbread samples to the Shortbread Tent between 9:00am-1:00pm on Saturday, June 20. No late entries will be accepted.
- Judging will begin promptly at 2:30pm. Shortbread will be judged using scale of 1-5 on taste/texture/appearance.
- 1st Place winners from both categories must provide original recipe to ISAS by June 30, 2009. The Society obtains the right to publish recipe in Society literature and local Chicago publications.
- The winning traditional recipe will be made at the Scottish Home and used for Society events for one year. ISAS may also ask you to donate your shortbread for various Society events throughout the year.
Shortbread
(Courtesy of Peg Dunlop, winner 22nd annual Highland Games and Scottish Festival Signature Shortbread contest)
3/4 Cup of white granulated sugar
1 Cup of butter
1 egg yolk
2 1/4 cups flour
Beat sugar and butter until light and fluffy. Mix in one egg yolk. Add flour and mix until a semi stiff dough forms. Press in 8x8 pan. Prick with fork at one inch intervals and bake in 350 oven for 30 minutes. Cut in squares while still warm. This dough also makes good cut out cookies. Roll to 1/4 inch thickness and cut with cookie cutter. Or you can put it thru a cookie press. Bake at 350 for 15 min
Special note: I always use Land of Lakes butter. No special reason other than it seems to make the best batches.
