Highlander Shortbread
Real Scottish shortbread, made a little bit more special with edges coated in demerara sugar.
Servings: 15
Ingredients
- 75 g Caster Sugar
- 150 g Butter or Margarine at room temperature
- 200 g Plain Flour
- 25 g Corn Flour
- 100 g Demerara Sugar
Instructions
- Preheat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and grease a couple of baking sheets with a little excess butter/margarine.
- In a large bowl, cream together the butter/margarine and caster sugar until it becomes light and fluffy.
- Sift in the flour and cornflour and mix to form a stiff dough, using your hands if necessary. Tip the dough onto a lightly floured worktop and gently knead until smooth.
- Roll your dough into a ball before forming it into a long sausage (about 5cm in diameter). Wrap the sausage-shaped dough in some cling film and transfer to the fridge. Leave for about 30 minutes to stiffen slightly.
- Place the demerara sugar into a spare baking tray, before removing the dough from the fridge and roll the sausage-shaped dough through the sugar, ensuring it's completely coated.
- Cut the sugar-coated dough into circles around 1cm thick and transfer to your pre-greased baking trays. You should get about 15 biscuits.
- Bake in your pre-heated oven for around 10-15 minutes until the tops are lightly golden.
- Remove from the oven and leave the biscuits to cool on their tray for around 10 minutes, before transferring to a wire rack to cool completely.
Notes
Granny likes to add a little cinnamon to her demerara sugar.
