Scottish Shortbread
Course:
Dessert, Snack
Cuisine:
Scottish
Time:
Cook Time: 15-20 mins.
INGREDIENTS:
- 1-cup all-purpose flour
- 3 tablespoons fine semolina or ground rice
- Pinch of salt
- 1⁄4 cup superfine sugar, plus extra for sprinkling
- 1 stick cold unsalted butter
- (8 inch round shallow cake tin)
DIRECTIONS:
- Preheat oven to 325 degrees.
- Shift flour, semolina and salt into a mixing bowl.
- Stir in the superfine sugar.
- Crumble the butter into the bowl and rub into the dry mixture with your fingertips to make fine crumbs.
- Knead the mixture together with your hands until you have a smooth, dough like texture.
- Place in the middle of the cake tin.
- Using your hands, press the mixture out to fill the tin in an even layer.
- Bake in the oven for 15-20 minutes, until the shortbread is slightly colored.
- Remove from the oven and leave to stand in the tin for 10 minutes until the shortbread has firmed up a little but is still warm.
- Cut into wedges, sprinkle with superfine sugar and leave to cool and harden in the tin.