Vickys Scottish Shortbread, GF DF EF SF NF
Good Scottish shortbread but without Jacks allergens!
Vickys Scottish Shortbread, GF DF EF SF NF
Good Scottish shortbread but without Jacks allergens!
Cooking Instructions
- 1
Cream together the butter and sugar until fluffy then stir in the flour until combined to a dough you can pick up
- 2
Smooth the dough into a greased 8 inch pie tin, prick with a fork then pattern the edges by pressing your thumb around then chill in the fridge for 30 minutes
- 3
Meanwhile preheat the oven to gas 4 / 180C / 350F
- 4
Score into 8 triangles then bake for 40 - 45 minutes until golden.
- 5
Cool on a wire rack and dust generously with more caster sugar
- 6
Cut into 8 and store in an airtight container. Will keep for 2 days
- 7
If you double the recipe you can use a swiss roll / jelly roll tin and cut the shortbread into fingers or squares instead of triangles. Temp is the same, give them a extra 10 minutes or so in time
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