One of the recipes loved in many families is Scottish shortbread, and often this treat is reserved for Christmas, but we reckon it’s something that is especially enjoyable with a cup of tea in winter.
Ingredients:
250gms room temperature salted butter
120gms caster sugar
250gms sifted plain flour
120gms sifted rice flour
1 pinch salt
Optional: For an Aussie take on this Scottish classic, add 1 heaped teaspoon of roasted wattle seed.
Method:
Preheat the oven to 150oC.
Cream the butter and sugar in a mixmaster. Add flours and salt (and wattle seeds as desired) incrementally until you get a nice smooth dough.
Turn dough out onto a floured surface and shape into a circle. Place onto a cooking tray lined with baking paper, and prick dough all over with a fork. If you are making into ‘petticoat tails’, crimp the sides, and use a sharp knife to score into portions.
Bake in the oven for 25-30 minutes or until a light golden colour. Allow to cook before cutting and enjoying.
