This is my Granny Rose’s recipe, it’s basic, in fact so much so I’m pretty sure it is the same one almost everyone’s Scottish gran knows. Homebaking doesn’t get much simpler than this traditional biscuit, and it’s a great first recipe for baking with wee ones! 🙂
It goes by ratio. 6:4:2
6 of flour(plain/all purpose)
4 of fat(I use unsalted butter but you can use margarine)
2 of sugar(caster/superfine)
I also use a pinch of salt in my shortbread
Whatever your measurement is (grams or ounces) follow this formula for traditional Scottish shortbread.
Beat the butter with a wooden spoon until creamy then beat in the sugar until light & fluffy.
Add in the flour(and salt) little by little until you have a dough.
Work the dough on the work surface to bring together then, either roll out and cut shapes or press into your tin(or mould like me).
Place on a baking sheet if making biscuits, prick all over with a fork and bake at 180(gas 3) for 35-40 mins or until golden.
If your shortbread starts to look too dark, cover with a piece of foil!
Remove from the oven and whilst still hot dredge with more sugar. Mark the pieces, if you have baked in a tin and leave to cool completely.
You can of course do all this in a machine, but Granny Rose always gives me a stern look when I mention such things, like that one time I suggested SEMOLINA(makes a grainy, crunchy, rather pleasant non-trad[in her eyes] biscuit) in the shortbread recipe! 😉
By the by….Saturday (17th May) was World Whisky Day so in light of that fact I made “shortie” in my thistle mould to go with a wee dram at night, suitably patriotic don’t you think? … Slainte!