Makes 2 large or 8 individual shortbreads

INGREDIENTS

175g/6oz/3/4 cup plain flour
50g/2oz/1/2 cup cornflour
50g/2oz/1/4 cup caster sugar, plus extra for sprinkling
115g/4oz/1/2 cup unsalted butter, chopped

SCOTTISH SHORTBREAD

Preheat the oven to 160°C/325°F/ Gas 3. Lightly flour the mould and line a baking sheet with non­stick baking paper. Sift the flour, cornflour and sugar into a mixing bowl. Rub the butter into the flour mixture until it binds together and you can knead it into a soft dough.

Place the dough into the mould and press to fit neatly. Invert the mould on to the baking sheet and tap firmly to release the dough shape. Bake for 35-40 minutes, until pale golden in colour.

Sprinkle the top of the shortbread with a little caster sugar and cool on the baking sheet. Wrap in cellophane paper or place in a box tied with ribbon to make a delicious hogmanay gift.

Tags: shortbread

This entry was posted on Wednesday, January 7th, 2009 at 4:13 pm and is filed under Cakes and Biscuits. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.