Shortbread, beloved worldwide, is arguably Scotland’s most iconic culinary treasure. With its rich, buttery flavor and melt-in-your-mouth texture, it’s easy to see why this classic treat has achieved global fame.
Get creative with flavors: try adding the grated zest of orange or lemon, or a teaspoon of cinnamon or ground ginger to the creamed butter and sugar for a delightful twist.
Makes 12
175g butter
50g caster sugar
225g plain flour
Caster sugar, as required
Preparation Time: 18 minutes. Cooking Time: 20 minutes.
1. Line a large baking tray or two smaller baking trays with Bake-o-Glide or baking parchment.
2. Cream the butter and sugar together until light and fluffy.
3. Stir in the flour and then, using your hand, form a ball with the dough.
4. Place the dough ball on to a floured surface and divide in two.
5. Roll each of the pieces into a circle, about 15cm in diameter.
6. Place on the prepared tray(s) and crimp the edges of each circle.
7. Mark six even sections in the dough and prick with a fork.
8. Place in the oven. CAST OVEN: on grid shelf on the floor of the baking oven or oven on B4. FAN OVEN: Preheated to B4/160oC/325oF. Bake for about 20 minutes until light golden in colour. Turn the tray if necessary.
9. Remove the shortbread from the oven and immediately cut into six sections, using the marks made before cooking. Sprinkle with caster sugar.
10. Allow to cool in the tray for 10 minutes. Remove from the tray and place on a cooling rack, allow the shortbread to go fully cool before serving.
Variations:
- For orange shortbread grate the rind of one orange into the creamed butter and sugar.
- For lemon shortbread grate the rind of one lemon into the creamed butter and sugar.
- For cinnamon shortbread add ½-1 teaspoon of cinnamon to the creamed butter and sugar.
- For ginger shortbread add 1 teaspoon of ground ginger to the creamed butter and sugar. Decorate the top with pieces of crystallised or glace ginger.
