Scottish shortbread
By Ailsa Burt
Make some simple Scottish shortbread squares for the biscuit tin using just four ingredients. They’re perfect enjoyed with a mid-morning cuppa
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Prep:10 mins
Cook:30 mins
- Easy
Nutrition per serving
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kcal 238
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fat 13g
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saturates 8g
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carbs 27g
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sugars 0g
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fibre 1g
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protein 2g
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salt 0.16g
Ingredients
- 250g unsalted butter, softened, plus extra for the tin
- 350g plain flour
- 50g rice flour
- 100g caster sugar, plus 1 tbsp
Method
Heat the oven to 180C/160C fan/gas 4. Butter and line a 28 x 18cm tin. In a food processor, pulse together the butter, both flours, ½ tsp salt and the 100g of sugar until the mixture resembles fine breadcrumbs. Pulse a few more times until it comes together into a rough ball. Alternatively, put all the ingredients in a bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs. Bring together into a pliable dough and press down into the prepared tin. Using a sharp knife, mark the dough into 16 bars.
Sprinkle over the remaining sugar and bake for 25-30 mins until golden and set. Remove and prick the dough all over. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely. Using a sharp knife, cut through your earlier scores to separate completely.
