Scottish shortbread

8 servings
20 min
40 min
Very Easy


Number of serving: 8
250 g softened butter

75 g caster sugar

35 g rice flour

335 g plain flour

2 tablespoons of extra sugar


  • Preheat the oven to 150C/130C fanforced and put baking paper on each sheet. Draw an 8 inch circle onto each piece and turn over.
  • Beat the butter and caster sugar in a medium bowl until light and fluffy.
  • Take it off the mixmaster and stir in the sifted flour in 2 batches. And mix. Then turned our onto a floured surface and knead until smooth.
  • Then cut it in half. Shape into an 8" round using the template you made on the baking paper earlier.
  • Mark each round into eight wedges, prick with a fork pinch the edges using your thumb and forefinger and finally sprinkle with sugar.
  • Place in the oven and bake for 40 minutes. It should be very pale - don't be tempted to keep cooking otherwise it will not be shortbread.
  • Allow to cool on the tray for 5 minutes and then taking a very sharp knife cut all the way through the shortbread. And allow it to completely cool on the tray (if you can).


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