Besides awesome whiskey the Scottish also gave the world shortbread. One of the easiest and best tasting biscuits around.
Chefs use it to dress up desserts and add texture to ice-cream. Its versatile and robust so you can add twists to this recipe like chocolate chips, lavender buds…anything and everything.
Traditionally baked as one solid block (like bread) and then sliced into thick fingers whilst hot. Its then drizzled with caster sugar and left to cool. The corn flour in it is what gives it that famous crumbly texture.
Don’t over mix the dough and also make sure you sieve both flours.
- 250g unsalted butter (softened and at room temperature)
- 250g plain cake flour, sifted
- 125g caster sugar
- 125g corn flour, sifted
- 1 teaspoon vanilla extract
– Preheat the oven to 150 degrees Celsius
– Sift the corn flour and cake flour together into one bowl.
– Cream the butter, vanilla and caster sugar until pale and fluffy in a separate bowl.
– With a spatula mix the flours into the butter. (Don’t over mix as this will lead to a harder biscuit, with shortbread you want a crumbly biscuit)
– If you’re making traditional shortbread pour the dough into a greased 22cm square oven dish and flatten it with the back of a spoon or a palette knife. Dot it with a toothpick or fork (shortbread will keep the lines of whatever pattern you draw into it before baking). Bake in the oven for 50 minutes or until golden brown. When the biscuits are done sprinkle with caster sugar and slice into even fingers or squares and allow to cool.
– If you’re making shapes roll the dough out on a floured surface and cut shapes out. This will effect how long you bake it though so you’ll need to keep a constant eye on the biscuits as they bake.
Store the biscuits in an airtight cake tin.