Shortbread

Scottish shortbread is a true classic and of course there are many variations. This recipe results in a crisp and buttery biscuit.

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Makes 6-8

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Prep: 15 minutes
Cook: 40 minutes

Set the oven to 170C/325F/gas mark 3.
Beat the butter until soft, add the sugar and beat until pale & creamy.
Sift in the flours and work to a smooth paste, the dough should be soft and pliable.
Place a 15cm/6-inch flan ring on a baking sheet and press the short bread paste into a neat circle. Remove the flan ring and flatten the paste slightly with a rolling pin. Crimp the edges. Prick lightly with a fork.
Mark the shortbread into 6 or 8 wedges, sprinkle with a little extra caster sugar and bake for 40 minutes until a pale biscuit colour. Leave to cool for 2 minutes and then lift on to a cooling rack to cool completely.
Store the shortbread in a air tight container