It’s hard to say no to this tasty, more-ish Scottish shortbread – these sugary wedges are the perfect afternoon treat.
Total time: 1 hr
Skill level: Bit of effort
Costs: Cheap as chips
- 350g (12oz) plain flour
- 125g (4oz) caster sugar
- Pinch of salt
- 250g (8oz) butter
- Caster sugar, for dusting
- 2 x 23cm (9in) round sandwich tins, buttered and base-lines
- Set the oven to gas mark 3 or 160°C. Put the flour, sugar and salt into a bowl. Cut the butter into pieces and add to the bowl. Work the mixture until it forms a ball (do not beat the mixture). The mixing may take a while.
- Divide the mixture into 2 and put a portion into each tin, pressing it into an even layer.
- Use the handle end of a fork to flute around the edges of the tins, then use the prongs to prick over the surface.
- Place the tins in the centre of the oven and bake for about 30-40 mins, or until the mixture is a pale golden colour.
- Remove the shortbread from the tins and cut into petticoat tails, then transfer them to a wire rack to cool. Dust with caster sugar before serving. (Not suitable for freezing).
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.