Highlander Shortbread
Real Scottish shortbread, made a little bit more special with edges coated in demerara sugar.
PRINT RECIPE
Servings: 15 biscuits
INGREDIENTS
- 75 g Caster Sugar
- 150 g Block Margarine or Butter (at room temperature; plus extra for greasing)
- 200 g Plain Flour
- 25 g Cornflour
- 100 g Demerara Sugar
- 1 tsp Ground Cinnamon (optional)
EQUIPMENT
- Cling Film (Plastic Wrap) (plastic wrap)
INSTRUCTIONS
- Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4 or 350°F) and grease a couple of
baking tray with a little extra butter/margarine. - In a large bowl, cream together the butter/margarine and
caster sugar until it becomes light and fluffy in both colour and texture. - 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/1 inch 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 and cinnamon (if using) into a spare
baking tray , before removing the dough from the fridge and rolling the sausage-shaped dough through the sugar, ensuring it's completely coated. - Cut the sugar-coated dough into circles about 1cm (⅓ inch) thick and transfer to your pre-greased
baking trays . You should get about 15 biscuits. - Bake in your preheated oven for around 10-15 minutes until the tops are lightly golden.
- Remove from the oven and leave the biscuits to cool on their
baking tray for around 10 minutes before transferring to a wire cooling rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Substitutions:
- Butter or Margarine: Traditional recipes use butter, but block margarine works just as well for a dairy-free option.
- Sugar Coating: Demerara sugar gives the best crunch, but golden caster sugar works too.
Alternatively, freeze the dough log (before slicing) for up to 3 months. Allow to thaw in the fridge overnight, then slice and bake as usual.
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