Scottish shortbread
It's hard to say no to this tasty, more-ish Scottish shortbread - these sugary wedges are the perfect afternoon treat.
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Makes: 24
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.
- 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).
Note: Calorie and fat values are for the maximum number of servings stated. Compiled by Sue McMahon, assisted by Iris Harvey. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe
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.
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