Hi All,
Traditional Scotch Shortbread for bars, squares or biscuits should be made with:
100 gms/4 oz plain flour (sieved)
100 gms/4 oz butter cut into small pieces
50 gms/2 oz powdered or caster sugar (sieved)
50 gms/2oz rice flour (sieved)
Place all the ingredients in a bowl and bring together with the heel of the hand. Turn onto a lightly floured board and knead very lightly for 1-2 minutes - no more. Shape into a round cake (8 inches diameter) or shape using a shortbread mould. Prick all over with a fork. Alternatively roll out the dough to approx. 1/8th inch thickness and use a biscuit cutter to make biscuits/cookies. Prick the biscuits with a fork. Place the dough on a greased and lined baking sheet.
N.B. if you use a shortbread mould remember that the dough should be pressed into the prepared mould and then inverted and turned out onto the baking sheet. The wooden mould is used to give the shape and never placed in an oven.
Cook at 170C/325F/Gas 3 for about 50 -60 minutes for 1 large shortbread or 20-30 minutes for biscuits. The shortbread/biscuits should be lightly brown at the edges and creamy almond beige in the centre. Dredge with powdered/caster sugar and place on a cooling rack until cold.
Thin shortbread biscuits can make a quick easy dessert. Combine whipped cream with equal quantities of good quality lemon curd (fold the two together) and layer with raspberries. You will need 3 x 2 1/2-3inch diameter biscuits per portion. Top with a dollop of cream and fresh berries and surround with fresh raspberry coulis. Alternatively, mix the whipped cream with some whisky (Scotch of course) or Amaretto in place of the lemon curd.
All the best,
Archiduc