Shortbread

An authentic Scottish recipe from www.clans.org.uk

Ingredients

- 6oz plain flour
- 4oz soft butter
- 2oz caster (granulated) sugar
- 1 oz cornflour (cornstarch)

Method

• Mix the butter and sugar together till pale and creamy.
• Sieve the flour and cornflour into the bowl and mix well.
• Spread a small amount of flour on the work surface and place the dough on this.
• Shake a little flour on to dough and roll it to about quarter inch thick.
• Prick dough with a fork and cut into rounds (or strips) with a cutter.
• (If you want one large shortbread round, pinch the edges with thumb and finger all round).
• Use a palette knife to lift the shortbread onto an oiled baking tray.
• Bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3.
• Shortbread is ready when pale brown and crisp - if not, return to the oven for 5 minutes.
• Remove shortbread from oven.
• Immediately shake caster/granulated sugar on the top of the shortbread.
• Use a palette knife to move them to a cooling rack.
• Store in an airtight tin once they are cold.

Recipe listing . .