Hello, I’m Jane. Today, I’m gonna show you how to prepare vickys scottish shortbread recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vickys Scottish Shortbread Recipe
Vickys Scottish Shortbread is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Vickys Scottish Shortbread is something that I’ve loved my entire life. They are nice and they look wonderful.
To be with this particular recipe, we must first prepare a few components. You can cook vickys scottish shortbread using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Scottish Shortbread:
- Take 125 grams gold-foil Stork (or butter), softened
- Take 75 grams caster sugar plus extra for dusting
- Prepare 175 grams sifted plain flour or 150g flour, 25g semolina or sweet rice flour
- Get or
- Make ready 150 g gluten-free flour
- Take 1/8 tsp xanthan gum for gluten-free flour
Instructions to make Vickys Scottish Shortbread:
- Cream together the butter and sugar until fluffy then stir in the flour until combined to a dough you can pick up
- Smooth the dough into a greased 8 inch pie tin, prick with a fork then pattern the edges by pressing your thumb around then chill in the fridge for 30 minutes
- Meanwhile preheat the oven to gas 4 / 180C / 350F
- Score into 8 triangles then bake for 40 - 45 minutes until golden.
- Cool on a wire rack and dust generously with more caster sugar
- Cut into 8 and store in an airtight container. Will keep for 2 days
- If you double the recipe you can use a swiss roll / jelly roll tin and cut the shortbread into fingers or squares instead of triangles. Temp is the same, give them a extra 10 minutes or so in time
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