This lovely crisp, rich buttery treat, which originated in Scotland, will keep in an airtight container for about 4 weeks.
The shortbread tastes good but was a little crunchy, probably due to slight over cooking I followed the instructions for making a round with half the dough and cut the other half with cookie cutters. The cut one took much less time and the round also only took about 20min. The round came out as one big biscuit and would not easily break or be cut maybe needs more than a light scoring or perhaps it would have been easier with less cooking. - 22 Dec 2012