Shortbread is forever associated with Scotland, probably due its presence at New year Celebrations.  But Scots enjoy this treat all year round.  There are many varied recipes for shortbread and you may add almonds, ginger, hazelnuts and cinnamon to your own taste. 

Ingredients

6 oz/170 g plain flour
4 oz/113 g soft butter
2 oz/56 g caster sugar
1 oz/28 g cornflour 

Method

Mix the butter and sugar together  until it is pale and creamy. Sieve the flour and the cornflour into a bowl.  Mix well to a dough. Flour a working surface and roll out the dough until about ¼ inch thick.  Prick with a fork and cut into rounds with a cutter. Alternatively, you may shape into one large round.  Pinch the edges with thumb and finger all round to shape.

Use a palette knife to lift the shortbread onto an oiled baking tray. Bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3.  Shake a small amount of caster sugar on the top of the shortbread soon after it has been removed from the oven. Place on a cooling tray until they are cold.  Store in an airtight tin.

Photograph Courtesy of Mr Magic.