Some good old Scot style shortbread that doesn't need real butter and still works great.
- 85 grams / 3 oz of icing sugar
- 85 grams / 3 oz of castor sugar
- 280 grams / 10 oz of butter
- 450 grams / 1 lb of flour
Preheat your oven to 140°C (280°F or Gas mark 2).
In a large bowl cream the butter, icing sugar and castor sugar together.
Sift the flour and mix with the other ingredients to a firm dough.
On a lightly floured board or bench roll out the dough toapproximately 1.5cm (½ inch) thick.
Cut into squares.
Dot each square with a fork twice and place onto a baking tray.
Cook until they start to turn golden and firm up.
Makes around 30 decent sized fingers. Depends on How you cut them.
The shortbread turns harder as its left to cool, dont think they just aren't cooked!