Friday, 4 October 2013

Scottish shortbread

100g butter
180g plain flour
50g sugar

Place all the ingredients together in a food processor and whiz until the mixture forms a ball.
Roll the shortbread out to form a circle about 20-23 cm diameter or press into a loose bottomed cake tin.
Prick over the top with a fork and score the surface into wedges, Sprinkle with caster sugar. Bake for 20-25 minutes.




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