Joe Anderson Being Scottish I love my shortbread and while I have seen made make it with just flour, butter and sugar, I have a few extra ingredients which make it the best shortbread around.
Pre-heat the oven to around 180c and grease and line a baking tray.
Scottish Shortbread Recipe
- 200g Plain flour
- 50g Cornflour
- 75g Caster Sugar (plus extra for dusting)
- 1 Tsp Vanilla Extract
- 170g Butter
Cream the butter and sugar together, add the vanilla and then mix in the cornflour and plain flour to form a dough. If the mixture is a little wet you can add a little more flour or ideally place in the fridge wrapped in clingfilm to set a little.
If you want to make the biscuits straight away, roll out onto a floured surface to about half an inch thick and cut with a small circular dough cutter. Spike the top of the biscuits with a fork and place on the baking tray, spaced out a little to account for them spreading a little. Place in the oven for around 10-12 minutes, making sure to keep an eye on them. If they start to turn slightly brown take them out, sprinkle with sugar and leave to cool.
The biscuits above are actually lemon & ginger, made simply by adding some lemon juice and ginger to the base recipe. You can easily add your own extra ingredients to the base recipe for a delicious biscuit.
