Name: Scottish Shortbread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 24
Cuisine: scottish
Ingredients: 420 g plain flour; 220 g cornflour; 120 g self-raising flour; 220 g caster sugar; 500 g soft butter

by Carole Stewart Last updated on 07/09/2019

This is an old family recipe for shortbread. - Carole Stewart

Ingredients

420 g plain flour
220 g cornflour
120 g self-raising flour
220 g caster sugar
500 g soft butter

Method

Step 1

Preheat oven to 160C.
Step 2

Sift flours into mixer bowl. Add caster sugar.
Step 3

Chop butter into small pieces and add to bowl.
Step 4

Mix on low speed for approximately 3 minutes until it starts to stick together and forms a soft dough.
Step 5

Divide mixture in half.
Step 6

Gently press mixture into 2, 28 cm x 21 cm scone trays.
Step 7

Gently use a rolling pin to even out the top.
Step 8

Prick all over with a fork.
Step 9

Place trays onto slightly larger baking sheets for easy handling.
Step 10

Bake on middle shelf of oven for 30 to 40 minutes until light golden brown. Shortbread will feel soft to the touch and can crumble easily around the edges.
Step 11

While still hot, cut into thirds lengthwise. Cut each piece in half, then half again and then half again to make 24 pieces.
Step 12

Allow to cool completely in trays.

Recipe Notes

from Australia’s Best Recipes team

Because all ovens cook differently, check every 10 minutes and if necessary turn trays around or lower temperature to avoid overcooked edges. I use a wooden ruler when cutting to get straight lines and even pieces. I use a Kenwood Chef style mixer for this recipe with a large bowl. It is best stored in an airtight tin or container with greaseproof paper between layers.