This Scottish classic is always a winner, plus it’s a doddle to make and requires the simplest of ingredients. If you feel like being supremely indulgent, you can melt some chocolate over the top, or even add some dried fruits or almonds to the mix to jazz up the flavour.
- 115g butter (plus extra for greasing)
- 175g plain flour (plus extra for dusting)
- 55g caster sugar (plus extra for dusting)
- Pinch of salt
- Preheat the oven to 150°C/Gas Mark 2.
- Mix together the dry ingredients. Cut the butter into small pieces and rub it into the dry ingredients until it forms a soft
- dough. Don’t overwork the mixture or it will turn out tough instead of crumbly.
- Lightly flour a board. Roll out the dough into a level circle and place on a baking tray.
- Pinch the edges of the dough to form a scalloped edge. Mark into eight pieces with a knife, then prick all over the surface with a
- Bake in the centre of the oven for 45-55mins until the short- bread is firm and just slightly coloured. Allow it to cool in the tin.
- Once cool, dust the shortbread with the extra sugar. Cut into portions and remove the tray.