Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Traditional Scottish Shortbread contributed by, Nate from the Seven Hills School in Cincinnati, Ohio, USA

Traditional Scottish


•6oz Plain Flour
•4oz Soft Butter
•2oz Caster(Granulated)Sugar
•1oz Cornflour(Cornstarch)

Mix the butter and sugar together until pale and creamy. Sieve flour and cornflour into bowl, mix well. Put small amount of flour on work space and place the dough on.Shake a little flour on top, roll until quarter inch thick. Prick with fork, cut into rounds with cutter or,if you want one large round, pinch edges with thumb and finger all around.

Lift with palette knife into oiled baking tray and bake for 25 min in pre-heated oven at 325ºF/107ºC. If the biscuits are ready, they will be pale brown; if not return to oven for 5 or 10 minutes. Shake small amount of caster/granulated sugar on the top of the shortbread immediately after  they have been removed from the oven. Use a palette knife to move  to a cooling rack and store in airtight tin once they are cold.

posted by SSnyder in Recipes,Scottish Recipes and have No Comments

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