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Shortbread
Preparation info
- Difficulty
Easy
Appears in
Published 2021
I always buy shortbread at Christmas, not so much for the shortbread itself, but for the wonderfully kitsch tins it comes in, usually adorned with West Highland terriers, stags or cèilidh dances and lots of tartan. Once you’ve eaten the bought shortbread don’t forget to keep the tin to keep your homemade shortbread in instead.
Ingredients
115 g 55 g - Pinch of salt
Method
Cream together the butter, sugar and salt until pale.
Sift in your flour and ground rice and mix until you make a smooth dough. Cover in cling film and chill in the fridge for 15 minutes.
Lightly roll out the dough to 1cm thickne