Classic shortbread finger biscuits on white surface
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I grew up eating Walkers Shortbread biscuits, a Scottish brand that is found all over the world and probably recognized as the second trademark of Scotland after Mel Gibson 😉 For me, the cheaper brands never tasted the same. This homemade recipe is a good replacement without all the preservatives to make it last on the shop shelves.

As a general rule, make sure that the butter or margarine that you use is very soft and at room temperature, so that it beats well. You can replace the rice flour with corn flour, if you prefer softer melt in your mouth biscuits. Do not let the biscuits go brown in the oven.

 

Servings: 24

Ingredients

  • 300g butter, softened
  • 140g golden caster sugar, plus 4 tbsp for decorating
  • 300g plain flour
  • 140g rice flour

Method

  1. Place the butter and 140g sugar in a food processor and whizz until smooth. Tip in both the flours and a pinch of salt, then whizz until mixture comes together.
  2. Using your hands, spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and place in the fridge, uncooked, for at least 30 minutes and up to 2 days.
  3. Heat oven to 180oC/gas 4.
  4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 minutes. Leave to cool in the tin, cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.

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