British · serves 2
Scottish Shortbread
Three ingredients, fifty minutes in a low oven, cut into petticoat tails.
Ingredients
- 115g butter, softened
- 55g caster sugar, plus extra for dusting
- 40g cornflour
- 130g plain flour
- A pinch of salt
- 1/2 tsp ground cardamom (optional)
Method
- Cream butter and sugar until pale, then add both flours and the salt.
- Bring together by hand to a smooth dough. Stop as soon as it comes together — worked dough goes tough, not short.
- Press evenly into a greased 20cm round tin, right to the edges. Fridge, 15 minutes.
- Prick all over with a fork and score into 8 wedges.
- 150°C for 50 minutes until pale gold, not brown.
- Cut along the score lines while warm, dust with caster sugar, then cool.
- Half a teaspoon of ground cardamom in the dough makes it a different biscuit entirely.