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Shortbread

Shortbread

Shortbread is a traditional Scottish biscuit eaten frequently throughout the nation.

Recipe Ingredients:

  • 125g Plain White Flour
  • Caster Sugar
  • Soft Salted Butter
  • Cornflour

CategoryDifficultyBeginner

Shortbread is a traditional Scottish biscuit eaten frequently throughout the nation.

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 125 g Plain White Flour
 100 g Soft Salted Butter
 50 g Caster Sugar
 25 g Cornflour
1

Shortbread is a traditional Scottish biscuit eaten frequently throughout the nation.

Method:
Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy. Sieve both the flour and the corn flour into the bowl and mix well.

Put a small amount of flour on your working surface and place the dough on this. Shake a little flour on top and roll out about quarter inch thick.

Prick with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.

Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 20 to 25 minutes in a pre-heated oven at 190 or gas mark 5.

If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes. Shake a small amount of caster/granulated sugar on the top of
the shortbread immediately after they have been removed from the oven.

Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.

I often use a traditional shortbread mould to form the biscuits, if using a mould flour well to stop sticking.

Ingredients

 125 g Plain White Flour
 100 g Soft Salted Butter
 50 g Caster Sugar
 25 g Cornflour

Directions

1

Shortbread is a traditional Scottish biscuit eaten frequently throughout the nation.

Method:
Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy. Sieve both the flour and the corn flour into the bowl and mix well.

Put a small amount of flour on your working surface and place the dough on this. Shake a little flour on top and roll out about quarter inch thick.

Prick with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.

Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 20 to 25 minutes in a pre-heated oven at 190 or gas mark 5.

If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes. Shake a small amount of caster/granulated sugar on the top of
the shortbread immediately after they have been removed from the oven.

Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.

I often use a traditional shortbread mould to form the biscuits, if using a mould flour well to stop sticking.

Shortbread

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