Scottish Shortbread 


Before Cooking
After Cooking
Yesterday I made Scottish Shortbread. It was fairly easy, probably because I’ve made melting moments before. The recipe got given to me by my Aunt, who got given it by a customer at her work. 

This is the recipe with a few changes:


250g butter (room temperature)

1/3 cup castor sugar

1/4 cup cornflour 

2 1/4 cups plain flour


1. Cream butter and sugar until light and creamy.

2. Stir in sifted flours.

3. Turn onto lightly floured surface and knead lightly.

4. Roll between 2 sheets of glad wrap and cut into rounds. It should look like a log when done rolling.

5. Bake slow oven (150-160 degrees celcius) for 15-20 minutes until lightly browned.

The only difficulty I had with this recipe was with the shape of the shortbread. I noticed that when I cut the rounds on the bench it made the bottom of the biscuit flatten slightly. A way to avoid this would be to roll out the dough and use a cookie cutter, but you would only want to do this if you needed perfect biscuits because it would be more time consuming. 


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