Recipe

Scottish Shortbread Recipe


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Ingredients
  • caster sugar, for dusting .
  • 175 g plain flour, sifted .
  • 75 g fine semolina .
  • 75 g caster sugar, plus extra .
  • 175 g butter (must be at about room temp)

Directions
  • Step #1 Pre-heat oven to gas mark 2/300°F/150°C.
  • Step #2 Prepare a baking tray lined with parchment paper.
  • Step #3 First of all, beat the butter in a bowl with a wooden spoon to soften it.
  • Step #4 Beat in the sugar, followed by the sifted flour & semolina.
  • Step #5 Work the ingredients together with the spoon, pressing them to the side of the bowl, then finish off with your hands until you have a smooth mixture that doesn't leave any bits in the bowl.
  • Step #6 Divide the mixture into 9, & shape each portion into a ball (dust the work surface with flour if you find the mixture too sticky to work with).
  • Step #7 Flatten each one slightly & prick the centre with a fork (but not all the way through).
  • Step #8 To make it look pretty, make a 1 cm crinkly border on the top by lightly pressing a fork making a slight indent working all the way around (working for the edge towards the centre).
  • Step #9 Make sure that the biscuits are at least 1/2 inch in thickness (with the indentations at the edges).
  • Step #10 Place onto the prepared baking sheet, very well spaced out as they will spread out quite a bit during baking.
  • Step #11 Bake them for 50-60 mins on the centre shelf of the oven (keep an eye on it after 45 mins - the edges seem to colour more easily than the top) – it should have turned pale gold & feel firm in the centre.
  • Step #12 Remove from the oven & dust the top this with caster sugar.
  • Step #13 Leave it to cool for 5 mins on the baking tray before transferring them onto a wire rack to cool completely.
  • Step #14 Store in an airtight container.
  • Enjoy the Scottish Shortbread recipe

Related Categories

Candy / Caramel
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