Shortbread

loumcf
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Shortbread
Shortbread

Shortbread (from Scottish Cookery by Catherine Brown (I have an older edition)).

6oz plain/all purpose flour
4 oz butter
2 oz sugar

Knead the sugar and butter together. Slowly add the flour until the dough is soft and pliable, but not too firm.

You can roll the shorbread dough out into a round shape, or cut into fingers like I did above.

Dock the shorbread with a fork before baking.

Bake in a 300F oven. The baking time will vary depending on the thickness of the shorbread, 30-60 minutes.

The shortbread will still be fairly pale when done, it shouldn't brown too much. If you'd like to sprinkle with sugar, this is best done about 5 minutes before the shortbread is done, to help the sugar adhere to the shortbread.

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Taken on: December 31, 2007
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