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Title: Shetland Shortbread
Categories: Bread Cookie
Yield: 12 Pieces, de
| 8 | oz | Plain (all-purpose) flour |
| 2 | oz | Self raising flour |
| 3 | oz | Cornflour (cornstarch) |
| 3 | oz | Castor (superfine) sugar |
| 8 | oz | Butter or margarine, or a half/half mixture is good |
Melt butter. Mix dry ingredients. Add and knead all together. Pat or roll into baking sheet (to about 1/2" deep). Prick over with fork. Sprinkle with sugar. Cut into 1" by 2-3" strips when taken from oven. Bake at 350F/160C/Gas Mark 4 on bottom shelf of oven until a pale beige colour (15- 25 minutes).
I use castor sugar not granulated and a half butter half margarine mix to get the best results. I usually make double quantities, since it keeps well in an air-tight tin.
Note that this does have a lighter feel than shortbreads from other parts
of Scotland. By "Rick Matejka" previous next