Shortbread
Scottish shortbread is a true classic and of course there are many variations. This recipe results in a crisp and buttery biscuit.
Portions: Makes 6-8
Preparation: 15 minutes
Cooking: 40 minutes
Ingredients
Ingredients
- 110g/4oz butter
- 55g/2oz caster sugar
- 110g/4oz plain flour
- 55g/2oz rice flour
Method
- Set the oven to 170C/325F/gas mark 3.
- Beat the butter until soft, add the sugar and beat until pale & creamy.
- Sift in the flours and work to a smooth paste.
- Place a 15cm/6-inch flan ring on a baking sheet and press the short bread paste into a neat circle. Remove the flan ring and flatten the paste slightly with a rolling pin. Crimp the edges. Prick lightly.
- Mark the shortbread into 6 or 8 wedges, sprinkle with a little extra caster sugar and bake for 40 minutes until a pale biscuit colour. Leave to cool for 2 minutes and then lift on to a cooling rack to cool completely.
- Store the shortbread in a air tight container