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Traditional Scottish recipe: Shortbread

This wonderful recipe for traditional Scottish shortbread is perfect for entertaining guests, says Neil Forbes, chef patron of Cafe St Honoré


Medium
8-10
50
Published: December 21, 2015
Categories: ,

Makes around 15 biscuits

1 Whip the butter and sugar in a mixer until light and fluffy, then gently and carefully sift in the flour and cornflour (not whilst the machine is on).

Fold in the flour,  being careful not to overmix at this stage.

2 Roll the dough into 2 sausage shapes, about the width of a £2 coin (1 and a 1/2 inches). Wrap in clingfilm and leave in the fridge overnight.

3 Using a sharp knife, cut the dough into 4mm thick discs and lay on a baking tray lined with parchment and bake in pre-heated oven, 135C-150C/Gas Mark 1-2 for 45 minutes, or until they start turning golden at the edges.

Allow to cool, then dredge with extra sugar.

Picture: Paul at Copper Mango

Picture: Paul at Copper Mango

Ingredients

  • 250g unsalted butter, diced to room temperature
  • 125g unrefined caster sugar
  • 300g plain flour
  • 80g cornflour
  • extra caster sugar for dredging
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