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

  • 50
  • 8-10
  • Medium
Now this is a delicious recipe and the secret is not to overmix the dough or your shortbread will spread like a pancake when you bake it. So make sure you add the dry ingredients gently after the creaming method. This is a Forbes family recipe, I remember my gran making shortbread in trays, scoring the top with a fork. It was almost soft in the middle but utterly delicious and buttery. The final dredge of sugar after baking gives it the edge. Welcoming and very, very Scottish.

Ingredients

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

Method

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. 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

About The Author

Neil Forbes

Neil is one of Scotland's most passionate chefs who describes cooking as an “emotional experience that uses all the senses”. Born into a family of chefs, it was his granny”s soup that first inspired a young Neil to get behind the stove, and inspires him still.

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About The Author

Neil Forbes

Neil is one of Scotland's most passionate chefs who describes cooking as an “emotional experience that uses all the senses”. Born into a family of chefs, it was his granny”s soup that first inspired a young Neil to get behind the stove, and inspires him still.