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Scottish Shortbread



  • 1.

    Preheat the oven to 150C/ Gas mark 2. Using a hand whisk, beat the butter and sugar together until light. Then with a round bladed knife mix in the semolina and flour to make a firm dough; shape into a ball.

  • 2.

    Dust the surface with a mixture of semolina and flour and roll out the dough to make a 15cm round. Transfer to a non-stick baking sheet. Using the back a teaspoon, make indentations all the way round the edge shortbread then mark out 8 segments with a sharp knife. Sprinkle with a little extra sugar and bake for 30 – 35 minutes until pale golden. It’ll still feel a little soft in the centre but will firm up as it hardens.

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Andrew Graham

Cabernet Sauvignon, Shiraz and Chardonnay are the best wines to pair with Scottish Shortbread.


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