Scottish shortbread
Scottish shortbread, from above
VegScotland

Scottish shortbread

Buttery, crumbly, melt in the mouth. Only three ingredients, and rice flour for snap.

60 minTime
3 gProtein each
mildSpice
Hogmanay biscuit2 chapters · 1 min read

Make it your way

Grandma's wayButter, sugar, flour: the Scottish ratio.
The original
273kcalsame
3 gproteinsame
1 gfibresame
60minutessame

Shortbread.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Butter1 cup, soft
Sugar½ cup caster, plus to sprinkle
Maida (all-purpose flour, plain flour)2½ cups
Rice flour⅓ cup
Salta pinch

Method

4 steps
  1. 1Beat butter and sugar until creamy.
  2. 2Mix in flour, rice flour and salt just until it comes together.
  3. 3Press into a 20 cm tin, prick all over and mark into fingers. Chill 20 minutes.
  4. 4Bake at 160 C for 35 to 40 minutes until pale golden. Sprinkle with sugar and cut while warm.
Serve it like this

Stack fingers on a plate or in a tartan tin with tea or coffee.

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Make it a meal

What goes with Scottish shortbread: a bread or rice, a side, something to drink and something sweet.

A little snack Paneer tikka55 min
A little snack Pani puri40 min
To drink Cold coffee10 min
To drink Masala chai10 min
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