Vickys Scottish Shortbread, GF DF EF SF NF

Source : Cream Together The Butter And Sugar Until Fluffy Then Stir In The Flour Until Combined To A Dough You Can Pick Upsmooth The Dough Into A Greased 8 Inch ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : January 3, 2023

Step:

  1. Cream together the butter and sugar until fluffy then stir in the flour until combined to a dough you can pick up

    Vickys Scottish Shortbread, GF DF EF SF NF recipe step 1 photo
  2. Smooth the dough into a greased 8 inch pie tin, prick with a fork then pattern the edges by pressing your thumb around then chill in the fridge for 30 minutes

    Vickys Scottish Shortbread, GF DF EF SF NF recipe step 2 photo
  3. Meanwhile preheat the oven to gas 4 / 180C / 350F

  4. Score into 8 triangles then bake for 40 - 45 minutes until golden.

  5. Cool on a wire rack and dust generously with more caster sugar

  6. Cut into 8 and store in an airtight container. Will keep for 2 days

  7. If you double the recipe you can use a swiss roll / jelly roll tin and cut the shortbread into fingers or squares instead of triangles. Temp is the same, give them a extra 10 minutes or so in time

    Vickys Scottish Shortbread, GF DF EF SF NF recipe step 7 photo Vickys Scottish Shortbread, GF DF EF SF NF recipe step 7 photo

Ingredients

  1. 125 grams gold-foil Stork (or butter), softened
  2. 75 grams caster sugar plus extra for dusting
  3. 175 grams sifted plain flour or 150g flour, 25g semolina or sweet rice flour
  4. or
  5. 150 g gluten-free flour
  6. 1/8 tsp xanthan gum for gluten-free flour

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