My Patisserie

Scottish Shortbread

Scottish Shortbread

 Prep.Time: 15-20 min
 Cook.Time: 30-35 min
 Difficulty: Easy
 12-16 Biscuits


 Mixing Bowl
 Flan Tin
 Baking Tray
 Baking Paper


 100g/4oz Plain Flour
 50g/2oz Corn Flour or
   extra Plain Flour
 100g/4oz Butter or Spread
 50g/2oz Caster Sugar
 Dusting of Corn Flour


Pre-heat oven to 160°c / 325°f / Gas Mark 3.
Cover the baking tray with baking paper.
Lightly dust the flan tin with corn flour.
Put flour, corn flour and butter into mixing bowl and rub together with fingers.
Add the sugar and knead into dough.
Press dough into flan tin and leave for a few minutes.
Turn dough out onto covered baking sheet.
Prick the top of the dough with a fork.
Bake in the centre of the oven for 30-35 minutes or until firm to touch.
Remove from oven and cool slightly.
Before completely cooled, mark into sections and sprinkle with a little caster sugar.
Leave to cool on the tray.
Store in an airtight container.

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