Shortbread is an old Scottish baked biscuit which is traditionally made with one part white sugar, two parts butter and three parts flour which was always oat. Nowadays many other ingredients are added but a simple recipe it should always be. Easily prepared, we describe a classic from
Preparation: 20 to 30 minutes: Cooking time: 10 to 30 minutes
serving size: 24 pieces
- 120g-125g (4oz) butter
- 50g-55g (2oz) caster sugar, plus extra to finish
- 175g-180g (6oz) plain flour
Heat the oven to 190°C/375F/Gas 5.
Mix and beat the butter to a cream and then add the sugar together until smooth in a large bowl.
Add the flour in a small portions and mix to get a smooth paste.
Turn out on to a work surface and gently roll into flat layer until the paste is 1cm/½in thick.
Cut into fingers and rounds with a mould or a knife and place onto a baking tray.
Sprinkle with caster sugar and chill in the fridge for 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.