I was back home in Glasgow at the weekend for my best friend’s wedding. While I was home, I was looking at some old recipes and came across Granny Wallace’s shortbread recipe. This stuff is divine and has all the essential elements of Scottish shortbread – buttery, crumbly and coated with a good dusting of sugar.
There was always a supply of homemade shortbread at Granny Wallace’s house. I will not be following suit. I wouldn’t be able to stop eating it!
Because this is an old recipe, the measurements are in ounces. Few ingredients needed to make this traditional delight and the additional of the cornflour helps make this shortbread extra crumbly. I have made mine into thick finger because this was how Granny Wallace used to make it and I was feeling a little nostalgic. However, you can cut it into any shape you want. Just be careful because the thinner the shortbread is, the less time it will need to be cook and the last thing you want to do is over bake the shortbread and lose the lovely soft crumbliness.
TRADITIONAL SCOTTISH SHORTBREAD
4oz caster sugar plus extra for dusting
8oz plain flour
1 teaspoon salt (only add if using unsalted butter)
- Preheat the oven to 180 degrees celsius.
- Beat the butter and sugar until light and fluffy.
- Add both flours and salt if using and mix to form a dough.
- This is where you can choose what shape / size you want your shortbread biscuit to be. To make fingers, place the dough in a small rectangular baking tray making it about 1 inch thick. If you want to make shapes then simply roll out the dough and cut to size.
- Bake for 30 minutes.
- Take out of the oven and cut into fingers and spread the fingers out on the baking tray making sure to leave a small gap between each piece. Then place back in the oven at 160 degrees celsius for about 10 minutes to allow the sides to crisp up. The creates the ultimate crumble outside with the soft buttery centre inside. You can miss out this step is you have pre-cut your shortbread before placing in the oven.
- Remove from the oven and place on a wire rack. Once slightly cooled, dust with caster sugar.
Best enjoyed while still warm.