A traditional Scottish shortbread, handed down through my husband's family.
I make triple the quantity at Christmas, it just melts in your mouth.
I decided to incorporate it into a dessert this week - using 5cm discs, stacked with hulled strawberries around the circumference, filled middle with whipped cream/icing sugar/vanilla paste, topped with another disc of shortbread, dusted with icing sugar & served with home made vanilla ice cream & decorated with a fanned whole strawberry.
Preheat oven to 350DecF/180DegC. Sieve flour & salt and sugar.
Rub in butter and knead to a soft dough.
Shape into a round or square using a light touch.
If using a rolling pin, be gentle. Refrigerate until chilled.
Shape, score or cut to desired shape.
If required, scallop edges or use a shortbread mould (well floured)
Place onto a floured baking sheet and prick with a fork. Cook slowly for 20-30 minutes if cooking as one shortbread.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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NO MILK OR WATER OR LIQUID MUST BE ADDED TO THE DOUGH!!!
I was making a stacked dessert, so because I made 10 x 5cm discs from the quantity above, cooking time was reduced to between 15-20 minutes
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