Hi, I am Clara. Today, I will show you a way to make vickys scottish shortbread recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, 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 popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Vickys Scottish Shortbread is something that I have loved my entire life. They are nice and they look fantastic.
To be with this recipe, we must first prepare a few components. You can have vickys scottish shortbread using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Scottish Shortbread:
- Make ready 125 grams gold-foil Stork (or butter), softened
- Prepare 75 grams caster sugar plus extra for dusting
- Get 175 grams sifted plain flour or 150g flour, 25g semolina or sweet rice flour
- Get or
- Make ready 150 g gluten-free flour
- Make ready 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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