scottish shortbreads

    1 hour 5 min

    this is the real thing it cants be made in a factory [using the semolina gives the shortbread a wonderful crunchy texture and the flavour is extremely buttery


    2 people made this

    Serves: 10 

    • 175gm Plain Flour [6oz] sifted, plus extra for dusting
    • 75gm Castor Sugar [3oz]
    • 175gm Butter [6oz] must be at room temp
    • 75gm Fine semolina [3oz]

    Prep:5min  ›  Cook:1hr  ›  Ready in:1hr5min 

    1. preheat the oven @ gas mark 2 / beat butter in bowl with wooden spoon to soften , then beat the castor sugar, followed by the sifted flour and the semolina.
    2. work ingredients together with the wooden spoon, pressing them to the sides of the bowl, then finish off with your hands until you have a soft mixture that doesnt leave any bits in the bowl.
    3. Tranfer the dough to a flat, lightly floured surface, and roll it out gently to a round[giving it a quarter turns as you roll], then tranfer the round to the tin.
    4. Lightly press the mixture evenly into the quiche tin, right up the fluted edges[ make sure it is even, you can give it a final roll with a small tumbler glass]
    5. Finally you must prick the shortbread all over with a fork or it will rise in the centre whilst baking.
    6. bake the shortbread for 60 to 70 mins in the centre shelf of the oven
    7. It should turn pale golden and feel firm in the centre.Then remove it from the oven and, using a palette knife, mark out the surface into 12 sections.
    8. Leave to cool in tin , when its cool cut into wedges.Dredge with cator sugar and store in airtight tin or plastic tub until ready to eat


    you will need a 3cm deep 20cm [8inches] quiche tin with loose bottom

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