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Scottish Shortbread
Scottish Shortbread
Serves | 8-12 depending on size |
Ingredients
- 80g Caster Sugar
- 160g Unsalted Butter
- 180g Plain Flour
- 60g Cornflour (alternatively use ground rice/semolina for crunchy shortbread)
Directions
1. | Preheat the oven to Gas 4 / 180°C / 350°F |
2. | Beat the butter and sugar together until pale and fluffy |
3. | Sift together the cornflour and flour |
4. | Add the flour to the butter and sugar, and mix into a smooth dough. Try not to overmix |
5. | Tip onto a lightly floured surface and roll out to about ½-1"/1-2cm thick |
6. | Use a cookie cutter of your choice, or cut into fingers |
7. | Place on a baking tray lined with greaseproof paper and put fork indents along the top if you want |
8. | Alternatively, you can press into a shortbread baking pan |
9. | Bake for 20 minutes until pale golden-brown |
10. | Sprinkle with more caster sugar, then allow to cool for 10 minutes before transferring carefully to a cooling rack |
Note
Variations:
Lemon Shortbread - add the zest of 1 whole unwaxed lemon
Choc Chip Shortbread - add 100g chocolate chips
Cinnamon Shortbread - use golden caster sugar, and add 1 teaspoon ground cinnamon
Cherry Shortbread - add 50g of chopped glace cherries