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Description

Scottish Shortbread has roots in medieval Scotland, with its earliest origins dating back to the 12th century. Often considered a symbol of Scottish hospitality, it was traditionally made with simple ingredients: flour, sugar, and butter.

Resources

- Unsalted butter
- Sugar
- Plain flour
- Baking tray
- Wooden spoon
- Measuring scales
- Knife and cutting board
- Wire rack for cooling

Instructions

1. Gather Ingredients: Collect 4 oz (about 115g) of unsalted butter, 2 oz (about 60g) of sugar, and 8 oz (about 225g) of plain flour. Optionally, have a pinch of salt and some rice flour or cornflour for dusting.
2. Preheat the Oven: Preheat your oven to 160°C (320°F) or Gas Mark 3 to a low temperature for baking.
3. Cream the Butter and Sugar: In a bowl, use a wooden spoon to cream together the butter and sugar until soft and well combined. This should take a few minutes of mixing using traditional methods (avoid using electric mixers).
4. Add the Flour: Gradually add the plain flour to the butter mixture, mixing using your hands. Knead gently until it forms a dough. Avoid overworking the dough.
5. Form the Dough: Shape your dough into a flat rectangle about 1 cm thick. Use a knife or a fork to score lines or to make decorative patterns.
6. Chill (optional): If you have time, chill the shaped dough in the refrigerator for about 15-20 minutes.
7. Bake: Place in the preheated oven for 15-20 minutes or until they turn a light golden colour.
8. Cool and Serve: Allow the Shortbread to cool on a wire rack before serving.

Tags

• biscuit
• scotland
• Shortbread
• traditional recipe

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