Scotch Shortbread

Name: Scotch Shortbread
Ingredients: 250 g butter (softened to room temperature); 1 cup icing sugar, sifted; 2 tablespoons cornflour; 2 cups plain flour; 1 pinch salt (optional); extra plain flour, for rolling.

6 ingredients

13 steps

Ingredients

250 g butter (softened to room temperature)
1 cup icing sugar, sifted
2 tablespoons cornflour
2 cups plain flour
1 pinch salt (optional)
extra plain flour, for rolling.

Directions

1

Adjust your oven shelves for biscuit/cookie baking.
2

Preheat your oven to 180 degrees C or 350 degress F.
3

Lightly grease your biscuit/cookie trays.
4

Sift together the pinch of salt, 2 dessertspoons of cornflour and 2 cups of plain flour to make sure that there are no lumps in the mixture.
5

Cream the 250 grams butter and 1 cup sifted icing sugar until light in colour and fluffy.
6

Do not over beat.
7

Gradually add the sifted ingredients to the creamed butter and icing sugar mix.
8

You may want to fold the last bit of the sifted ingredients in by hand.
9

Turn mixture out onto a floured board.
10

Flour your hands and roll mixture into a long roll about 14 to 16 inches long.
11

Slice the roll into about approximately 1/4 inch thick slices.
12

Place on the trays and bake until golden brown.
13

Cool and place in an air tight tin.