When it comes to this recipe there are as many recipes for Scottish shortbread as as there is sand grains of sand on the Scottish seashore and every one is entirely different and produces a fantastic tasting shortbread.
While it is usually associated with bringing in the New Year it is most certainly very popular here in Scotland throughout the year. We tend to eat it all the time, birthday parties, summer bbq’s, christenings you name it we eat it no wonder we’re gaining weight fast!.
My family tend to have it stored in the kitchen cupboard or biscuit tin to enjoy with a good old cup of tea, yes I’m Scottish tea is life if you’re sick ‘have a cup of tea’ if you’re going through a breakup ‘just have a cup of tea’ if you’re going through the monthly cycle ‘just go and have a sugary cup of tea’ this was my mother and my grandmothers remedy for everything! and Adding in a few pieces of shortbread just makes it that much better but I have to warn you, you will not be able just to eat one piece it’s very addictive.
So you are here for the amazing shortbread recipe well here’s the good stuff so you can make this super easy delicious shortbread at home make yourself feel better and impress all your friends and family.
- 6oz Plain flour
- 4oz Soft butter
- 2oz caster (granulated) sugar
- 1 oz cornflour (cornstarch)
- Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy.
- Sieve both the flour and the cornflour into the bowl and mix well.
- Put a small amount of flour on your working surface and place the dough on this.
- Shake a little flour on top and roll out about quarter inch thick.
- Prick with a fork and cut into shapes with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.
- Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3.
- If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes.
- Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven.
- Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.
- Serve and enjoy!!
I truly hope this Traditional shortbread brings your family as much joy as it does mine.