I still remember my Grandmother making Shortbread every Christmas, but it was not just any Shortbread, but genuine Scottish Shortbread. Over the past few years, I've found myself now also making a batch or two of genuine Scottish Shortbread at Christmas, using her tried and tested recipe. This is a simple rustic shortbread that goes great with your favourite pot of tea or coffee. Enjoy!
- 250g softened butter
- 3/4 cup caster sugar
- 2 1/3 cups plain flour
- pinch salt
- 1/4 cup extra caster sugar for dusting
- Heat fan forced oven to 160 degrees.
- Cream the butter and sugar together until light and fluffy.
- Add the flour and salt.
- Turn shortbread out onto a floured board and knead well.
- Divide into 4 portions, press each portion into rounds about 1 1/2 cm thick.
- Cut each round into 8 equal pieces (don't cut all the way through).
- Pinch the edge and prick with a fork.
- Dust with the extra caster sugar.
- Place on a baking tray lined with baking paper and bake for 30 to 35 mins or until just starting to brown.
- Allow to cool for 5 minutes before moving to an airing rack.