Scottish Shortbread

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It was Burns Night over the weekend (which is a celebration of the life of Scottish poet Robert Burns) but basically an excuse to have a big supper, eat lots of haggis and drinks lots of wine and whiskey. However, no traditional Burns Night supper would be complete without Cranachan, a classic Scottish dessert made from: toasted oats, double cream, honey and raspberries, which is best served with a little piece of homemade shortbread. So here’s the ridiculously simple, melt-in-your-mouth recipe that I used for all you shortbread lovers to try.

Here’s how (makes 20 pieces):

  • 125g butter
  • 55g caster sugar
  • 180g plain flour

Method:

Pre-heat the oven to 190C (170C fan) and line a baking tray with baking paper. Beat the butter and sugar together until smooth. Then sift in the flour and rub in together until it forms a short dough mixture. Sprinkle a bit of flour over the a clean surface and roll out the dough. It will fall apart easily so it is best to divide the dough into quarters.

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Cut into stars (or any shape you like), sprinkle with some caster sugar and chill in the fridge for 20 minutes. Bake in the oven for 15-20 minutes until golden brown and leave to cool on a wire rack.

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photo

Fair fa’ your honest, sonsie face,
Great chieftain o’ the puddin-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o’ a grace
As lang’s my arm.

Happy Burns Night!

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