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.
Prep Time 15 minutesmins
Cook Time 1 hourhr
Chilling time 30 minutesmins
Total Time 1 hourhr45 minutesmins
Course Dessert, Snack
Servings 10people
Ingredients
200gbutterroom temperature
90gcaster sugar
60gcornflour
270gplain flour
½tspbaking powder
¼tspsalt
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.