Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, best ever scottish shortbread. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Best ever Scottish shortbread is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Best ever Scottish shortbread is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have best ever scottish shortbread using 3 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Best ever Scottish shortbread:

1. Prepare Plain flour
2. Prepare Slightly salted butter
3. Prepare Caster sugar

Instructions to make Best ever Scottish shortbread:

1. Line a baking tray with parchment and turn the oven on to gas mark 3 low.
2. Add the plain flour and chopped butter to a large mixing bowl.
3. Rub the butter into the flour until it resembles fine breadcrumbs.
4. Add the caster sugar and carry on rubbing in until thoroughly dispersed in the mixture.
5. When the mixture starts to stick together, knead until it forms a nice pliable dough.
6. Knead into a square block.
7. Shape into a square slab on a chopping board.
8. If following my quantities as listed above, cut the slab into four, but if doubling the ingredients enough to make 64 biscuits shape into a rectangle and cut into eight pieces as shown in the picture here.
9. Take each piece in turn and roll into a sausage shape.
10. Cut with a sharp knife into eight circles.
11. Place each biscuit carefully onto the baking tray spaced to allow for spreading during cooking. Prick each biscuit three times with a fork.
12. Place on the middle shelf of the oven on a low setting and cook the biscuits for about 35 to 40 minutes. Do not let them get too dark in color, they should be a very pale color when done.
13. Take out of the oven and leave to cool down a bit before taking them off the tray as they will be too soft and break.
14. Cool them on a wire rack.
15. When cooled dip each shortbread biscuit into a bowl of caster sugar and shake off the excess sugar.
16. These biscuits store well in a tin.
17. Enjoy!

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