This recipe was developed by my Granny G and probably originated sometime around the 1950s. To watch this recipe being made and find out a bit more about the history of shortbread, you can watch Episode 2 of “What is Scottish Food” here; https://youtu.be/BCRPnwvahI4
- 7oz Butter
- 2oz Caster Sugar
- 2oz Icing Sugar
- 4oz Plain Flour
- 4oz Cornflour
- Cream butter and sugars until light and pale
- In another bowl, add the of cornflour and plain flour, whisking to ensure it is combined before you add it in 4 parts to the butter mixture.
- Knead dough until soft and smooth Roll out and press into baking tray. If the mixture seems warm or overly greasy, pop it in the fridge for ten minutes to firm up before putting into the oven.
- Pricking the dough with a fork is far from just decorative. the water from all that butter begins to evaporate; the holes let out the steam and keep your shortbread a biscuit, instead of a sponge.
- Bake at 175 until golden brown (20 – 30 minutes)
- Cut into fingers
- Finish with caster sugar
- Leave in tray until cool