Nanny’s Shortbread
As a Scot, the one of the things we are famous for is our shortbread. Many grandmother’s in Scotland have friendly rivalries over their ‘secret’ shortbread recipes. I have to tell you that my mother’s recipe is just wonderful and she has allowed me to share it with you.
Ingredients
- 255g plain flour
- 85g corn flour
- 115g castor sugar
- 225g slightly salted butter or if you prefer, unsalted butter
Make sure you have left the butter out of the fridge for a few hours to naturally soften it as straight from the fridge it will be too hard to mix properly.
Start by putting the butter and sugar into the mixing bowl and start to mix until it becomes a smooth paste.
Once the butter and sugar are mixed then add all the cornflour and flour a spoonful at a time till its all mixed in. As you mix it the mixture will go lovely and smooth and turn a paler cream colour and come away easily from the side of the mixing bowl.
Roll the mixture into a ball and place on a lightly floured surface. Gently roll out to about half an inch thick and use a cookie cutter to cut into shapes and put on a baking tray. Once on the baking tray you must take a fork and put two fork marks through each biscuit. This stops the shortbread rising in the middle
Place the shortbread into a preheated oven at 130 degrees C for about half an hour until the shortbread is firm to the touch. A good tip is to then turn the oven off and leave it for about another 10 minutes. Place gently onto a cooling rack and dust with castor sugar.