Scottish Shortbread

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Preparation Time: 20 minutes
Cooking time: 25 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 8
This recipe has been visited 821 times

Ingredients:

Metric Imperial

360 gm(s) Plain Flour

110 gm(s) Castor Sugar

250 gm(s) Butter

Scottish Shortbread they way i've always made it.

Posted by: stewartmckee on 22 January 2012

Click here to view stewartmckee's Cookery Book

Cooking Steps:

Firstly, switch on the oven to 180C.

Take your butter and place in a mixing bowl. Its easier if the butter is at room temerature. Put in the bowl the flour and castor sugar. Kneed the flour and caster sugar into the butter until all the flour and sugar is absorbed. The mixture should now be a bit stiffer and harder to kneed.

You can now cook this in whatever way you like, you can cut this out into rounds to make biscuits (cookies) or fingers. By far the easiest way however, is to put it into a round cake tin and make a large round.

For this I press the mixture into the base of the tin and use a tablespoon to smooth out the surface. Next I take a fork and imprint the edges for decoration, just press down into the corner of the tin with the fork flat to make indentations. Next I use the fork to pierce the mixture in the middle right down to the base. This is to allow the hot air to get in and cook the inside so this is important and not just for decoration.

Next put in the oven and leave for around 25 mins. You can judge this by the surface turning a golden brown. Once it is golden brown, remove from the oven and leave to cool.

Before it has fully cooled, either cut fully, or mark break marks into the round to make it easier to cut it into pieces later. Finally sprinkle some castor sugar over the round.

Once it has cooled... enjoy!