Scottish Shortbread

Prepare 375 grams of plain flour and 250 grams of butter at room temperature.

Add 125 grams of caster sugar and a pinch of salt to the flour and butter mixture.

Blend the ingredients together using your hands until it forms a smooth paste, which should take about 5 minutes.

Press the dough into a shallow tin lined with parchment paper to make petticoat tails, ensuring it's not too thin to avoid burning.

Use a fork to mark the dough, creating holes for moisture to escape during baking.

Roll out the remaining dough on a non-stick surface to about half an inch thick to cut into fingers.

Cut the rolled dough into finger shapes and place them on a baking sheet, marking them with a fork as before.

Preheat the oven to 160°C (320°F) and bake the shortbread for 20 to 25 minutes, checking for slight browning around the edges.

Remove from the oven and let cool on a wire rack until hardened.

Equipment Needed

Spice Level: