Scottish Shortbread

 

Ingredients:

250 g. plain flour (sifted)

65 g. cornflour/cornstarch (sifted)

100 g. caster sugar/superfine sugar

1/4 tsp. salt

170 g. unsalted butter (softened and cubed)

Decorations:

Colourful chocolate rice crackers

Gold rice

Sprinkles

Methods:

1. In a mixer bowl, whisk together the plain flour, cornflour, sugar and salt.
2. Add the butter and use a pastry cutter to mix until resembles coarse breadcrumbs.  You can also use your fingertips, I did not use as I have warm fingers.
3. Bring the dough together into a dough with your hands and place onto a lightly floured surface.
4. TIP: If the dough is too crumbly to bring together with your hands, add milk (about 1/2 tbsp. at a time to make it more manageable.
5. Knead until soft, then roll out to a thickness of 1cm.  Don't worry if the edges crack, just form them back together with your fingers.
6. Cut out shapes using a cookie cutter and place them onto the lined baking tray.
7. Decorate the tops with colourful chocolate rice crackers, gold rice and sprinkles; or just decorate with tines of a fork, and sprinkle with granulated sugar.
8. Bake in a preheated oven of 170 degree Celsius for 20-30 minutes, or until firm to the touch and lightly golden around the edges (but still very pale).
9. Allow to cool for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes from the author:

• Scottish shortbread stays fresh, kept in an airtight container, at room temperature for up to 1 week.
• Cookie dough can be wrapped in clingfilm and kept in the fridge for up to 5 days, or frozen for up to 3 months.  Thaw overnight in the fridge before using.

This recipe is adapted from 'marshabakingaddiction.com' with a slight adjustment to suit my baking preference.