Scottish Shortbread

Step 1

Preheat the oven to 170C/325F/Gas Line a baking tray with parchment paper or a silicone mat, and set aside.

Step 2

In a large mixing bowl, whisk together the flour, cornflour, sugar, and salt.

Step 3

Add the butter and rub in, using your fingertips, until the mixture resembles coarse breadcrumbs.

Step 4

Bring together into a dough with your hands, and place onto a lightly floured surface.

Step 5

TIP: If the dough is too crumbly to bring together with your hands, add milk (about 1 tablespoon) to make it more manageable.

Step 6

Knead until soft, then roll out to a thickness of 1cm. Don't worry if the edges crack, just form them back together with your fingers.

Step 7

Using a cookie cutter, cut shapes out and place them onto the prepared baking tray.

Step 8

Decorate the tops with the tines of a fork, and sprinkle with granulated sugar.

Step 9

Bake for 20 - 30 minutes, or until firm to the touch and lightly golden around the edges (but still very pale).

Step 10

Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.