What is it with kids and Grandparents they both seam to have a sweet tooth. This is a recipe I got whilst working in Sutherland, Scotland. A local fishing friend convinced his wife to pass this on. As recipes are treasured in this part of the world, I felt quite honoured to receive it. It is easy to make, but worth resting the pastry before cooking. So this is one of the jobs to do before putting the Sunday roast on.
Shortbread
500g plain sifted flour
250g butter
115g icing sugar plus extra for dusting the biscuits
1 egg yolk
Put all the ingredients into a food processor, hit the pulse button until the mix comes together. Turn out on to a board roll into a ball, then into a log with a 4 cm diameter. Wrap in cling film. Put into the refrigerator and rest for at least 2 hours. Cut diagonally into 5mm thick biscuits. Pre heat the oven to gas 3 /160 c. Place onto a non stick baking tray. Bake for 10/15 minutes the shortbread should be a golden colour underneath when cooked. Place on a wire rack to cool. Then store in an airtight container for up to a week. They go well with homemade jellies, ice cream or just eaten on their own. Dust with sprinkling of icing sugar. Enjoy.
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