A quick and irresistably delicious Scottish Shortbread recipe. Shortbread is traditionally eaten on New Years Eve, but this shortbread recipe is too good to save; eat it year-round!
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 1 stick/110g unsalted butter
- ¼ cup/55g fine sugar , plus extra for sprinkling
- 1¼ cups/175g all-purpose/plain flour, plus extra for dusting
- 1 oz/25g cornstarch /cornflour
Preparation:
- Preheat the oven to 325°F/170°C/Gas Mark 3.
- In a large bowl cream together the butter and sugar. until light and fluffy.
- Mix together the flour and cornstarch and sieve into the bowl of butter and sugar and mix thoroughly until all the ingredients are incorporated.
- Lightly dust a worksurface with flour and roll out the dough to ¼"/1 cm thick. Prick the surface all over with a fork. Cut into desired shape or rounds using cookie cutters.
- Place the shortbreads on a lightly greased baking sheet and bake for 25 mins or until pale brown and crisp. Sprinkle the warm shortbreads with fine sugar and leave to cool on a wire cooling rack. Store in an airtight tin or box.
