Evelyn's Scottish Shortbread

Name: Evelyn's Scottish Shortbread
Ingredients: For the shortbread; ½ lb (450g) butter; 1 cup caster sugar; 2 cups of plain white flour; 1 tablespoon cornflour

Homeowner Evelyn Currie from Cartwright Court, Malvern shared this melt-in-the-mouth recipe for traditional shortbread, made with plenty of butter.

Recipes

Posted 22 February 2021

Prep: 30 minutes (including cooking) Cook: 20 minutes

easy

Serves:

Vegetarian

Ingredients

For the shortbread

½ lb (450g) butter
1 cup caster sugar
2 cups of plain white flour
1 tablespoon cornflour

Method

Preparation

Preheat the oven to 160°C Fan.
Cream the butter and sugar well.
Remove one tablespoon of flour and replace it with one tablespoon of cornflour.
Add this to the butter/sugar mixture and mix quickly with your hands until it forms fine crumbs. The mix should hold together when squeezed but fall apart easily.
Press evenly and firmly into an ungreased tin (9x12 inches/ 23 x30 cm).
Prick all over with the tines of a fork and bake for 20-30 mins
Cut into 2 inch /5 cm squares with a sharp knife as soon as you take out of the oven. Allow to cool completely before removing from the tin.

A recipe for a happy retirement

With their glossy contemporary kitchens, our retirement apartments and retirement bungalows are perfectly designed for your to cook up a storm. And, if you live in a Retirement Living PLUS property and fancy a hearty meal without the faff, you can pop to the subsidised, stylish and sociable restaurant/bistro when you want to, too.

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Tags:

Vegetarian

Cake

Bread

Snack

Biscuit

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