Highlander Shortbread
Real Scottish shortbread, made a little bit more special with edges coated in demerara sugar.
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Servings: 15
EQUIPMENT
- Cling Film (plastic wrap)
- Baking Tray
INGREDIENTS
- 75 g Caster Sugar (Superfine Sugar)
- 150 g Butter or Block Margarine (at room temperature)
- 200 g Plain Flour (All-purpose Flour)
- 25 g Corn Flour (Corn Stratch)
- 100 g Demerara Sugar
- 1 tsp Ground Cinnamon (optional)
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for fan-assisted oven, Gas Mark 4 or 350°F) 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 and cinnamon (if using) 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.
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:
- Storage: Highlander Shortbread is best enjoyed the day they are baked, but they can be stored in an airtight container at room temperature for up to 1 week.
- Freezing: You can freeze the baked shortbread once cooled. Layer them between sheets of baking paper in a tub or freezer bag for up to 3 months. Defrost at room temperature before serving.
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. - 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.
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