Mark Hix

Shortbread

Preparation info
  • Makes about

    8–12 pieces

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

Originally from Scotland, shortbread has lots of variations, from the addition of rice flour in some parts of Scotland to demerara sugar in Dorset, and caraway and coriander in the similar Goosnargh cakes of Lancashire.

Ingredients

  • 480 g (1 lb 1 oz) plain flour, plus extra to dust
  • 125

Method

  1. Mix the flour and sugar together in a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and add the beaten eggs. Mix well to form a smooth dough.
  2. Transfer the dough to a lightly floured surface. Roll out to a thickness of about 5