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Scottish shortbread

Scottish shortbread

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It's hard to say no to this tasty, more-ish Scottish shortbread - these sugary wedges are the perfect afternoon treat.

Makes: 24
Total time: 1 hr
Skill level: Bit of effort
Costs: Cheap as chips

Make in advance

Ingredients

Woman's Weekly cookery editor Sue McMahon suggests putting all the ingredients in a food processor if you want to to make this quickly and whiz until it starts to bind together.

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350g (12oz) plain flour
125g (4oz) caster sugar
Pinch of salt
250g (8oz) butter
Caster sugar, for dusting
2 x 23cm (9in) round sandwich tins, buttered and base-lined

Method

Set the oven to gas mark 3 or 160°C. Put the flour, sugar and salt into a bowl. Cut the butter into pieces and add to the bowl. Work the mixture until it forms a ball (do not beat the mixture). The mixing may take a while.
Divide the mixture into 2 and put a portion into each tin, pressing it into an even layer.
Use the handle end of a fork to flute around the edges of the tins, then use the prongs to prick over the surface.
Place the tins in the centre of the oven and bake for about 30-40 mins, or until the mixture is a pale golden colour.
Remove the shortbread from the tins and cut into petticoat tails, then transfer them to a wire rack to cool. Dust with caster sugar before serving. (Not suitable for freezing).

By Sue McMahon, assisted by Iris Harvey. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 148(kcal)
Fat 9.0g
Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.