Tour Scotland
Home Page


Scottish Cooking, Butter Shortbread

9oz plain (all purpose) flour
3oz caster sugar
6oz unsalted butter (NOT MARGARINE)

Mix flour and sugar. Rub in butter and knead with warm hands until thoroughly combined and smooth (no cracks) – overwork rather than underwork.

Divide into two equal parts and press into the bottom of 2 x 7” lightly buttered cake tins (it should be quite thin). Flute edges with your knuckle. Prick all over with a fork and mark each one into six sections. Sprinkle with granulated sugar.

Bake at 160C for 30 mins. When done it should just start to brown and look a little risen and spongy. Leave to cool just a little then retrace the sections right through the shortbread (do this before it gets cold as the cake becomes very brittle and will break when you try to cut it). Turn out the sections when cold.

Tour Scotland
Tour Edinburgh
Tour Island Of Skye

Rent A Self Catering Hoilday Cottage In Scotland

Share This Tour Scotland Web Page

Top Destinations
Tour Europe