Based on a Mary Berry recipe, with only three ingredients, it’s a great, easy biscuit to make with your kids. What’s more Scottish than a delicious piece of traditional Scottish shortbread?
Prick each biscuit with a fork and sprinkle them with a little Demerara sugar. Pop the baking trays in the oven for 15-20 minutes. They’re ready when they are starting to turn golden brown. Remove from the oven and leave to cool on a wire rack. What’s more Scottish than a delicious piece of shortbread?
Mary dusts her shortbreads with more castor sugar when it comes out of the oven as well. Regular granulated sugar would probably just roll off. The warmth of the shortbreads and the fact that it is finer, means that it adheres much better.
I like to use semolina as well as flour to give the shortbread crunch, but you can use cornflour or ground rice instead. You will need a 30 x 23cm (12 x 9in) traybake or roasting tin. Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease a 30cm x 23cm roasting or traybake tin. Mix together the flour and semolina in a bowl or food processor.