It only takes four ingredients to make this moorish Scottish shortbread biscuit recipe that is perfect for lunch boxes, morning teas and afternoon teas.
Best of all, it’s been served up to us by Kate Gibbs, kitchen queen Margaret Fulton’s granddaughter.
Makes 36 x 6 cm (2½ in) round shortbreads
Preparation – 30 minutes
Cooking – 30 minutes
- 250 g (9 oz) butter, softened
- 110 g (3¾ oz/½ cup) caster (superfine) sugar, plus extra for dusting
- 300 g (10½ oz/2 cups) plain (all-purpose) flour
- 150 g (5½ oz/1¼ cups) cornflour (cornstarch)
- Preheat the oven to 160°C (315°F). Lightly grease two baking trays and line with baking paper.
- Use an electric mixer to cream the butter until pale, then gradually add the sugar, beating the mixture until it is pale and creamy.
- Gradually work in the flour and cornflour, then knead for about 5 minutes, until it becomes a very smooth dough.
- Roll out the dough on a lightly floured work surface until it is 5–6 mm (¼ in) thick and use a 6 cm (2½ in) fluted round cutter to cut out rounds. Put on the prepared trays and use a fork to prick shortbread in a decorative pattern. Dust lightly with extra caster sugar.
- Bake the shortbread in the lower half of the oven for 25–30 minutes, or until very lightly coloured and crisp, swapping trays halfway through for even baking. Cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 weeks.