Scotch Shortbread

"I acquired this recipe from my friend Jan-Maree. It is a softer style of shortbread."
 
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Ready In:
45mins
Ingredients:
6
Serves:
18-24
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ingredients

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directions

  • Adjust your oven shelves for biscuit/cookie baking.
  • Preheat your oven to 180 degrees C or 350 degress F.
  • Lightly grease your biscuit/cookie trays.
  • Sift together the pinch of salt, 2 dessertspoons of cornflour and 2 cups of plain flour to make sure that there are no lumps in the mixture.
  • Cream the 250 grams butter and 1 cup sifted icing sugar until light in colour and fluffy.
  • Do not over beat.
  • Gradually add the sifted ingredients to the creamed butter and icing sugar mix.
  • You may want to fold the last bit of the sifted ingredients in by hand.
  • Turn mixture out onto a floured board.
  • Flour your hands and roll mixture into a long roll about 14 to 16 inches long.
  • Slice the roll into about approximately 1/4 inch thick slices.
  • Place on the trays and bake until golden brown.
  • Cool and place in an air tight tin.

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RECIPE SUBMITTED BY

<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
 
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