Shetland shortbread
12 Pieces, de
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Plain (all-purpose) flour |
| 2 | ounces | Self raising flour |
| 3 | ounces | Cornflour (cornstarch) |
| 3 | ounces | Castor (superfine) sugar |
| 8 | ounces | Butter or margarine, or a half/half mixture is good |
Directions
Melt butter. Mix dry ingredients. Add and knead all together. Pat or roll into baking sheet (to about ½" 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.