How to make Scottish Shortbread

Preheat the oven to 150˚C fan / 170˚C / 300˚F convection / 340˚F.

Line a 20 x 20 cm (8 x 8 inch) square baking tin with baking paper / baking parchment.

In a large mixing bowl cream the butter and sugar together until pale and fluffy.

In another bowl mix the flour with the corn flour and salt.

Tip the flour into the butter and mix together with a spoon, taking care not to overmix.

Tip into the lined tin and press the mixture to the edges of the tin gently with your hands.

Place in the preheated oven and bake for 30-40 minutes until lightly golden.

Cut into squares whilst still warm and sprinkle over the ½ tablespoon caster sugar, then leave to cool completely in the tin.

Store in an airtight container for up to 2 weeks or wrap well and freeze for up to 1 month.

Equipment Needed

Spice Level: