Easiest Way to Make Yummy Vickys Scottish Shortbread, GF DF EF SF NF

Vickys Scottish Shortbread, GF DF EF SF NF. Brown the minced beef and drain off the fat. Making Scottish Shortbread is easy and something everyone will love. You can cook Vickys Creepy/Cute Halloween Caterpillars!

Anna Olson's Scottish pan shortbread is lightly browned, flavourful and a real treat. It's an important step to beat the butter and sugar well together when making shortbread - this ensures the shortbread will hold together and when you take a bite it will 'snap' and then. Despite the Scots preference for slightly warmed shortbread I strongly urge you to wait until it's fully cold before devouring This is a recipe I asked for from the elderly Scottish pastry cook who used to live opposite. You can have Vickys Scottish Shortbread, GF DF EF SF NF using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vickys Scottish Shortbread, GF DF EF SF NF

1. It's 125 grams of gold-foil Stork (or butter), softened.
2. You need 75 grams of caster sugar plus extra for dusting.
3. You need 175 grams of sifted plain flour or 150g flour, 25g semolina or sweet rice flour.
4. It's of or.
5. You need 150 g of gluten-free flour.
6. You need 1/8 tsp of xanthan gum for gluten-free flour.

She even had me bake it one time in HER kitchen. Our traditional Scottish Shortbread recipe using the classic petticoat decoration for the tops. The key to good shortbread is slow baking until it is pale golden and cooked through - if over baked, or baked too quickly, it will become slightly bitter in taste due to the 'burnt' butter. View all fixtures and results for all Scotland national teams on the Scottish FA website.

Vickys Scottish Shortbread, GF DF EF SF NF instructions

1. Cream together the butter and sugar until fluffy then stir in the flour until combined to a dough you can pick up.
2. Smooth the dough into a greased 8 inch pie tin, prick with a fork then pattern the edges by pressing your thumb around then chill in the fridge for 30 minutes.
3. Meanwhile preheat the oven to gas 4 / 180C / 350F.
4. Score into 8 triangles then bake for 40 - 45 minutes until golden..
5. Cool on a wire rack and dust generously with more caster sugar.
6. Cut into 8 and store in an airtight container. Will keep for 2 days.
7. If you double the recipe you can use a swiss roll / jelly roll tin and cut the shortbread into fingers or squares instead of triangles. Temp is the same, give them a extra 10 minutes or so in time.

Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Invert the shortbread onto flat cookie sheet and slide it onto a cutting board. Thanks again for putting out such a delicious recipe and sharing it with us. This is the most authentic and tasty shortbread ever! Our recipe is from Scotland, and uses only five ingredients.