Scottish all-butter shortbread

Scottish all-butter shortbread

By
From
Rustic
Makes
12 biscuits

This is a classic biscuit with lots of options when it comes to toppings, such as our Benedict Bar, which has the addition of almonds and honey. The plain one with the brown butter crust is great though, and even better with a cup of tea.

Ingredients

Quantity Ingredient
175g salted butter, plus extra for greasing, at room temperature
100g caster sugar, plus extra to finish
175g plain flour

Method

  1. Preheat the oven to 180°C and butter a 25 × 20 cm baking tray, then line it with baking parchment.
  2. Cream together the butter and sugar in a large mixing bowl for about 5 minutes until smooth.
  3. Add the flour in stages, incorporating it each time. You will need to use your hands to bring everything together as you add more flour as the mixture will start to resemble breadcrumbs.
  4. Press the mixture into the prepared baking tray, but don’t push the mixture down too tightly; you want the dough to hold together in the tray, but not be packed so tightly that the biscuits will be too dense. Use the back of a spoon to gently smooth the surface.
  5. Bake for 30 minutes until golden brown. Cut into 12 even-sized rectangles while still warm and sprinkle with caster sugar. Leave to cool completely.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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