From the Heirlooms divider · Handed down
Scottish Shortbread
Three ingredients and patience. Buttery, sandy and snapped in half to share.
- Prep10 mins
- Cook20 mins
- Serves16
- DifficultyEasy
Photo: David Jackmanson, CC BY 2.0
From the tin
Shortbread comes from Scotland, where it was a treat for Hogmanay and weddings because butter was precious. The name comes from "short", meaning crumbly, from all that butter. Round shortbread cut into wedges is called petticoat tails, and legend links it to Mary, Queen of Scots, who loved it.
Scottish ShortbreadServes 16 · Heirlooms
You'll need
Method
- Heat the oven to 160°C / 140°C fan / gas 3. Line a 20cm square tin.
- Beat the butter and sugar until smooth, then work in the flour and salt to a soft dough.
- Press into the tin, prick all over with a fork and score into fingers.
- Bake for 20 minutes until pale golden. Sprinkle with sugar while hot and cut along the score lines. Cool in the tin.
