The first recipe for shortbread was published by a Scotswoman named Mrs McLintock in 1736, although it’s believed that the biscuit has been around for a lot longer than that! Regardless of it’s history – these biscuits are delicious – and easy to make. In fact, we think the only trouble you’ll have is not eating them all in one go!!
125g butter, cubed
55g caster sugar
Cream the butter and sugar together in a mixing bowl.
Add the flour and continue beating until you have a smooth dough.
Turn the dough out onto a lightly floured surface and roll out until 1cm thick.
Cut the dough into fingers and place onto a lined baking tray. Sprinkle with caster sugar and refrigerate for 20 minutes.
Preheat your oven to 180ºc.
Bake in oven for 12 - 15 minutes, until pale golden brown.
Remove from oven and cool on a baking rack.
makes approximately 15 shortbread, prep time: 15 minutes, chill time: 20 minutes, cook time: 15 minutes