- September 2007
- Makes 24
- Takes 15 minutes to make, 15 minutes in the oven, plus chilling and cooling
Enjoy the Taste of Scotland showcases in Glasgow this weekend; this shortbread is a Caledonian classic.
- 7.2g (4.6g saturated)
- 14.5g (4.6g sugars)
- 1 vanilla pod, halved lengthways
- 100g caster sugar, plus extra for sprinkling
- 200g unsalted butter, softened, plus extra for greasing
- 300g plain flour, sifted, plus extra for dusting
- Using a knife, scrape along the cut side of the vanilla pod to remove the seeds. Place the seeds in a large bowl with the sugar and mix well (store the vanilla pod in a jar of sugar to flavour the sugar). Add the butter and mix with a wooden spoon until lightly creamed. Add the flour and a pinch of salt, then mix to a soft dough. Turn out, wrap in cling film and chill for 1 hour or overnight.
- On a lightly floured surface, roll the dough out until about 5mm thick. Use an 8cm round fluted cutter to cut out the biscuits, re-rolling the trimmings to make 24. Transfer to 2 large, greased baking trays. Sprinkle with sugar, then chill for 10 minutes.
- Meanwhile, preheat the oven to 160C/fan140C/gas 3. Bake the biscuits for about 15 minutes, swapping the trays around halfway, until pale golden. Transfer to a wire rack to cool and crisp up. Place the shortbread in a large storage jar ready to take to the picnic.
Store the shortbread in an airtight container in a cool place for up to 3 days.
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