There is nothing more quintessentially Scottish than a nice piece of Shortbread.
Ingredients
200g plain white flour
A pinch of fine salt
40g of ground rice
75g Caster Sugar (plus some more for dusting)
175g unsalted butter, from a chilled 250g pack
Preparation
- Sieve the flower and salt into a large bowl.
- Stir in the ground rice and sugar.
- Grate in the butter. The secret of shortbread is to minimise contact with the ingredients when mixing. By grating the butter we reduce the time taken to mix and thus make a better biscuit.
- Quickly work the butter into the flour until it resembles fine breadcrumbs.
- Press the mix into a 20cm square baking tin, levelling off the top.
- Refrigerate for an hour
- Heat the oven for 140C for a fan oven, 160C for a non-fan oven
- Bake for 40 minutes until a light gold colour
- Prick all over with a fork & mark into 20 pieces, cutting through to the tin, but not through the tin.
- Dust with plenty of caster sugar and leave to cool in the tin.
- Remove and store in an airtight container.
- Dust
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2 comments:
Of the pre-made variety have you ever tried the delicious shortbread by Dean's of Huntly?
I think I have tried Dean's at some time, the name rings a bell. I would recommend making your own sometime though. I was surprised at just how easy it is to do. That could be bad news on the healthy diet front this year. I'll just have to dance along to a certain Nick Cave video. That'll burn a few calories. Alternatively I'll have to step up the head banging the next time the 'Wind or Motörhead are on tour.
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