Reminiscing about Vi, my lovely Scottish neighbour in Toronto, and our shared passion for shortbread, I had to bake some immediately (of course). This is a proper Scottish shortbread recipe. No shortcuts, no compromises on taste, and with the requisite amount of full-fat, cow-derived butter.

  • butter, 2 sticks, softened (best quality)
  • plain flour, 2 cups (best quality)
  • cornflour, 1 cup
  • sugar, superfine, 1/2 cup
  • salt, 1/2 tsp
  1. Cream the butter in a food processor
  2. In a separate bowl, mix together the dry ingredients
  3. Add the dry ingredients to the butter and process till it comes together
  4. Remove the dough from the processsor, shape into rounds and refrigerate 15 mins
  5. Then, roll out the dough, cut into whatever shape you like, leaving the shortbread at a thickness of about 1 cm
  6. Use a fork to prick the shortbread, allowing it to rise evenly
  7. Bake in a preheated 420F (200C) oven for about 15 mins, watching so they don’t brown
  8. Allow to cool and store in a biscuit tin
  9. Don’t eat all at once 😉

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