2 hours 25 minutes

    This lovely crisp, rich buttery treat, which originated in Scotland, will keep in an airtight container for about 4 weeks.

    11 people made this

    Serves: 12 

    • 1 2/3 cups (210g) plain flour
    • 1/2 cup (50g) cornflour
    • 1/2 cup (110g) caster sugar
    • 1/2 cup (55g) ground blanched almonds
    • 3/4 cup (100g) icing sugar
    • 3/4 cup (190g) butter, softened

    Preparation:1hour55min  ›  Cook:30min  ›  Ready in:2hours25min 

    1. Use a large baking tray and line with baking paper. Place all the ingredients in a bowl; mix with a fork until very crumbly. On a floured work surface, knead to form a smooth dough. Shape into a ball and wrap in cling wrap; chill for at least 30 minutes.
    2. Cut dough in half; shape each half into a ball. Place on baking tray and press with the balls of the hands into rounds about a finger-width thick.
    3. With a knife, lightly score each round into 12 equal triangles. Prick lightly with a fork at regular intervals; press edges with the tines of a fork. Chill rounds in refrigerator for about 1 hour.
    4. Place baking tray in cold oven. Set oven to 180 degrees C; bake shortbread for about 30 minutes until lightly browned. Remove from oven. Cool on tray for 15 minutes, then transfer to a wire rack to cool completely.

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    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