Nicky Laceby’s Scottish Shortbread
What you will need:
Ingredients
- 110g unsalted butter
- 50g caster sugar & extra for dusting
- 135g plain flour
- 25g fine semolina
- Chocolate and/or sprinkles for decoration
Equipment
- Oven
- Apron
- Fork
- Baking tray
- Mixing bowl
- Knife
- Cookie cutter
Method
- Wash your hands and put on your apron
- Turn on the oven and set it to 160 degrees and grease your baking tray
- Mix the butter and sugar and stir until it looks pale and fluffy
- Add the flour and semolina until it become a dough
- Make the dough smooth and put the dough on a table with a little flour
- Knead the dough quickly and roll it out to about 1cm thick
- Use a knife or cookie cutter to make the dough into shapes and put the shapes on the baking tray leaving space between them
- Poke small holes in the top and put the tray in the fridge for 30 minutes
- Remove the tray from the fridge and bake in the oven for30 minutes until the edges are golden
- Sprinkle some caster sugar on them and leave them to cool
- Optional: decorate your biscuits with melted chocolate and sprinkles!
