Shetland shortbread

12 Pieces, de

Ingredients

Quantity Ingredient
8 ounces Plain (all-purpose) flour
2 ounces Self raising flour
3 ounces Cornflour (cornstarch)
3 ounces Castor (superfine) sugar
8 ounces Butter or margarine, or a half/half mixture is good

Directions

Melt butter. Mix dry ingredients. Add and knead all together. Pat or roll into baking sheet (to about ½" deep). Prick over with fork.

Sprinkle with sugar. Cut into 1" by 2-3" strips when taken from oven.

Bake at 350F/160C/Gas Mark 4 on bottom shelf of oven until a pale beige colour (15- 25 minutes).

I use castor sugar not granulated and a half butter half margarine mix to get the best results. I usually make double quantities, since it keeps well in an air-tight tin.

Note that this does have a lighter feel than shortbreads from other parts of Scotland.

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