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Traditional Scottish Recipe - Butter Shortbread
570g plain flour
175g caster sugar
extra caster sugar, to dust.
- Sift the flour, cornflour and sugar into a mixing bowl.
- Cut the butter into the dry ingredients.
- Rub the butter in with your fingertips.
- Mix the mixture to form a dough.
- Chill the dough in a fridge for 1 hour.
- Press the shortbread dough ( about ½" thick) into a round baking tin.
- Prick all over at even intervals with a fork.
- Bake in a preheated oven (150° C / 300° F / gas mark 2) for about 1 hour.
- Remove the tin from the oven and dust the shortbread liberally with sugar whilst it is still hot (the sugar will stick to the hot shortbread).
- Cut the shortbread into wedges and cool on a wire rack.
To dust: To sprinkle lightly with a powder i.e. caster sugar.
To prick : To make a single small hole or several small holes, often with a fork, eg to bake blind, first prick the pastry base with a fork.
To rub in: A method of incorporating fat into flour by rubbing the fat with the fingertips until it combines with the flour to form a mixture with a breadcrumb-like consistency, eg rub the butter into the flour and add enough cold water to form a smooth dough. Pastry, scones, cakes and biscuits are made using the rub in method.
To sift: To put dry ingredients such as flour or sugar through a sifter or mesh screen to loosen particles and incorporate air.