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Shortbread

Buttery, flaky shortbread from the Scottish Highlands.
Course Cookies, Dessert
Cuisine Scottish
Keyword dessert, shortbread, cookie, flaky

Ingredients

  • 9 oz plain flour
  • 4-1/2 oz corn flour [corn starch]
  • 9 oz margarine [I've always used butter]
  • 4-1/2 oz castor sugar [white sugar]
  • pinch salt

Instructions

  1. Beat sugar and butter until creamy.
  2. Add dry ingredients and mix. Mixture will be quite soft.
  3. Press into tins 7" square. (Enough to make two 7" tins).
  4. Fork all over with the fork prongs to make small holes.
  5. Take the back of a spoon and make a pattern round edges.
  6. Bake at 340° until golden. Do not over-bake.

  7. When cooked, make into fingers while hot and sprinkle with castor sugar.

Recipe Notes

[[ ADD NOTES ABOUT MAUREEN, OCH, NO!, MARGARINE, ETC. ]]