Scottish shortbread
This Scottish shortbread recipe is a family institution. It is sublimely buttery and perfectly crumbly. Traditional, handmade shortbread biscuits? Bliss! Every Christmas, we bake batches of these, put in a tissue-lined tin and give away to friends and family. It's the Scottish way.
Ingredients
- 200 g butter room temperature
- 90 g caster sugar
- 60 g cornflour
- 270 g plain flour
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- Cream butter and sugar in a stand mixer (or hand-held electric mixer) until well combined. Sift flours and baking powder into butter mixture, add salt and beat on low speed until mixture comes together in a ball.
- Transfer to a floured surface and knead lightly. Divide mixture in two and roll into lengths about 2.5-3cm in diameter. Cover with plastic wrap and refrigerate 30 minutes.
- Preheat oven to 130°C and lightly butter baking trays. Cut shortbread dough into 1cm widths and place on trays.(fingers)
- Sprinkle with extra caster sugar and bake for 1 hour.
Notes
Bake in a round tray to make petticoat tails shape.
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