The Mix = Pastry
On the 25th Jan, Scots everywhere will be celebrating the birth of their national poet Robert Burns with a traditional Burns night supper. Any excuse for a celebration and I’m there making something to go with it.
Shortbread is a synonomous with Scotland. If anyone goes on a trip to Scotland, a box of shortbread is usually the souvenir they bring back. These melt in the mouth biscuits are gorgeous dunked in tea, eaten with a creamy dessert or to give as a gift and making them couldn’t be easier.
Shortbread biscuits should be white not golden and so the key is to cook them on the coolest shelf in the oven and watch them so they don’t overcook. You want them just firm to the touch.
So find a tartan tablecloth, get a purple heather plant in a pot for the middle of the table, put on some bagpipe music, have a wee dram, say ‘och aye the noo’ in your best Scottish accent and treat your family or friends to some delicious shortbread.
Warning: These biscuits are extremely moreish. Don’t blame me if you eat a whole batch and have to make more!!
You will need:
4oz sugar plus extra for sprinkling on top
To make it:
Preheat the oven to 200 degrees and line a baking tray with greaseproof paper.
Put the butter in a bowl, soften in the microwave for 30 sec.
Add the sugar
Beat the butter and sugar together until pale and creamy
Add the flour/cornflour
Stir gently until it starts to clump together.
Use your hand to bring it together in a ball.
Sprinkle some flour on a work surface, and the rolling pin, and roll out the dough to make a rough rectangle.
Cut out shapes and place on the tray
Prick the top of each biscuit a few times with a fork and sprinkle with sugar
Bake on the coolest shelf in the oven for 8 – 10 minutes until firm to the touch. Leave them to cool completely and they will harden.