Makes around 30 biscuits, 15 minutes preparation, 25 minutes cooking
This classic Scottish biscuit is so easy to make and our recipe uses a mixture of cornflour and plain flour to make it extra rich and delicious.
- 100g icing sugar
- 200g plain flour
- 100g cornflour
- 200g very soft unsalted butter
- Caster sugar for sprinkling on top at the end
- Preheat the oven to 160°C/gas mark 3/325ºF.
- Put the icing sugar, plain flour and cornflour into the bowl of a food processor fitted with the double-bladed knife and give them a quick blitz before adding the butter. Process again until the soft mixture starts to form a ball, loosely clumping around the blade. Turn this out on to a brownie/rectangular baking tin and press down with your fingers or the back of a spoon to form an even layer. Be patient - it will fit smoothly.
- Using a sharp knife cut the pressed-out shortbread into fingers ending with around eleven fingers per layer. Use fork to make little holes in each marked-out biscuit.
- Pop the tin into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still, but not doughy. Expect a little goldenness around the edges - but shortbread should be not crisp. Remove the tin from the oven and let it cool for 10 minutes or so then removing with a palette knife to a wire rack. Sprinkle with some caster sugar and serve.