Scottish shortbread
Simple, sweet and buttery, this shortbread will go perfectly with your morning tea.
Ingredients:
- 250g of butter
- 1 cup of icing sugar
- 1 teaspoon of vanilla extract
- 2 ¼ cups of flour
- ¼ cup of corn flour
- 1 eggwhite
- 2 tablespoons of sugar
Method:
1. Prepare your baking sheets by lining two pans with baking paper. On the centre of each sheet, trace an 18cm circle and flip both over.
2. Combine butter, icing sugar and vanilla using an electric mixer. Sift in both flours and stir, forming a dough.
3. Knead dough on top of a floured surface.
4. Half your dough and form each into a 10cm disc. Place on baking sheets and use circular guides to form two 18cm shortbread discs.
5. Frill the edges of each circle by pinching. Mark 8 triagnles in each circle without cutting through.
6. Chill until firm, for about 15 minutes. Preheat oven to 160°C.
7. Beat eggwhite and brush on to shortbread. Sprinkle with sugar.
8. Bake for 30 to 35 minutes or until lightly golden, swapping baking sheets half way through for consistency if necessary.
9. Let cool and cut to serve.
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