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.