A Scottish shortbread biscuit recipe, rich and crumby
- 125g butter
- 50g caster sugar
- 100g plain flour
- 50g cornflour
Level of difficulty Average
Preparation time 15mins
Cooking time 25mins
Cost Average budget
Pre-heat oven to 160 C / Gas 3.
Cream the butter and sugar. Sieve in flour and cornflour together and knead briefly.
Press into an 18cm round greased tin or roll out into 2 cm. thickness and cut into rounds.
Bake in the oven for about 25 minutes, straw brown in colour.
Leave to cool slightly in the tin before turning out and cutting into slices with a sharp knife.