Scottish Shortbread

Get in touch with your Scottish side with this yummy recipe for Highlanders.

 Shortbread was an expensive luxury and for ordinary people, it was a special treat reserved just for special occasions such as weddings, Christmas and New Year. In Shetland it was traditional to break a decorated shortbread cake over the head of a new bride on the threshold of her new home.

Shortbread has been attributed to Mary, Queen of Scots, who in the mid-16th century was said to be very fond of Petticoat Tails, a thin, crisp, buttery shortbread originally flavoured with caraway seeds.

 There are many different recipes and regional variations for shortbread. Shortbread is traditionally formed into one of three shapes: one large circle divided into segments (Petticoat Tails); individual round biscuits (Shortbread Rounds); or a thick rectangular slab cut into fingers.

 Ingredients:
100g butter
50g caster sugar
100g plain flour
50g ground rice
Demerara sugar

 The rice flour used in this recipe gives a slightly grainy texture, making it slightly different to other shortbread recipes.

Method:
Heat the oven to 190 degrees Celsius. Grease a baking tray.
Cream the butter and sugar until light and fluffy.
Add the flour and ground rice and mix well. Using hands, knead well to bring the mixture together.
Roll into a thick sausage and roll in the Demerara sugar.
Cut into 15 slices and place on the baking tray. Bake for 15 minutes or until golden brown. Transfer onto a wire rack to cool.

And there you have it.
Shortbread is most probably one of the quickest biscuits to both make and bake, so if you only have a spare 30 minutes in a hectic day, and need to feed some hungry guests, this is the perfect recipe for you.











Happy Baking.
Charley x

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