Best ever Scottish shortbread

Name: Best ever Scottish shortbread
Total time: 2100 s
Yield: 32 servings
Cuisine: British
Ingredients: 12 oz Plain flour; 8 oz Slightly salted butter; 4 oz Caster sugar

Caroline Adams Franks @Caroline123

London, England.

This recipe was handed to me by a dear Scottish lady, Annie Ogilvy Franks from Motherwell, Lanarkshire, Scotland.

Caroline Adams Franks @Caroline123

London, England.

This recipe was handed to me by a dear Scottish lady, Annie Ogilvy Franks from Motherwell, Lanarkshire, Scotland.

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Ingredients

35 mins

32 servings

12 ozPlain flour
8 ozSlightly salted butter
4 ozCaster sugar

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Steps

35 mins

1

Line a baking tray with parchment and turn the oven on to gas mark 3 low.
2

Add the plain flour and chopped butter to a large mixing bowl.
3

Rub the butter into the flour until it resembles fine breadcrumbs.
4

Add the caster sugar and carry on rubbing in until thoroughly dispersed in the mixture.
5

When the mixture starts to stick together, knead until it forms a nice pliable dough.
6

Knead into a square block.
7

Shape into a square slab on a chopping board.
8

If following my quantities as listed above, cut the slab into four, but if doubling the ingredients enough to make 64 biscuits shape into a rectangle and cut into eight pieces as shown in the picture here.
9

Take each piece in turn and roll into a sausage shape.
10

Cut with a sharp knife into eight circles.
11

Place each biscuit carefully onto the baking tray spaced to allow for spreading during cooking. Prick each biscuit three times with a fork.
12

Place on the middle shelf of the oven on a low setting and cook the biscuits for about 35 to 40 minutes. Do not let them get too dark in color, they should be a very pale color when done.
13

Take out of the oven and leave to cool down a bit before taking them off the tray as they will be too soft and break.
14

Cool them on a wire rack.
15

When cooled dip each shortbread biscuit into a bowl of caster sugar and shake off the excess sugar.
16

These biscuits store well in a tin.
17

Enjoy!

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Cooksnaps

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Caroline Adams Franks @Caroline123

on January 09, 2016 18:45

London, England.

Love to cook olde fashioned traditiinal English recipes and recipes created by older generations of my family that have been passed on to me.I also like to cook new and exciting recipes created by my best friend Tim Dark who has an amazing imaginatiin when it comes to food and I'd like the opportunity to share the recipes with you.Happy cooking😀