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Shortbread (Scotland)
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Classic buttery biscuit, ideal for tea time.
Ingredients:
  • 250g butter, softened
  • 150.00 gm pure icing sugar
  • 4.40 gm vanilla extract
  • 562.50 ml plain flour
  • 32.50 gm cornflour
  • 1 eggwhite, lightly beaten
  • 36.00 gm white sugar
Instructions:
  • Place baking paper on flat trays, trace an 18cm circle in the center of each, then flip paper over to hide markings.
  • Cream together butter, icing sugar, and vanilla using an electric mixer until light and creamy. Combine flour and cornflour, then add to the mixture. Stir until a soft dough forms. Transfer dough to a floured surface and knead until smooth.
  • Split the dough into two equal parts. Shape each piece into a 10cm disc. Put the shortbread discs on baking trays. Using a paper template as a guide, press the shortbread with your fingers to create a 1.5cm-thick, 18cm round.
  • Create a delicate frill by gently pinching the edge of each round. Score 8 triangles into each shortbread round without cutting through the dough. Refrigerate until firm, about 15 minutes.
  • Preheat the oven to 160°C. Gently brush the shortbread with egg white and then sprinkle with sugar. Bake for 30 to 35 minutes, switching trays halfway through, until the shortbread is a light golden color and firm to the touch. Let it cool completely on the trays before slicing along the markings to serve.

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