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Royal Scottish Shortbread Recipe    Veg CD CBF Scottish 70mins


A traditional Scottish Shortbread Recipe

Makes 2x17.5/7-inch diameter shortbreads    Cold Vegetarian   Biscuits Baked Fayre  Eggless   Scotland British Europe

350g/9oz Plain Flour
75g/3oz Caster Sugar
175g/6oz Unsalted Butter
Granulated sugar


1. Preheat the oven to 170C, 325F, Gas Mark 3 and lightly butter 2x17.5/7-inch cake tins.

2. Place the flour and sugar in a mixing bowl, mix well then rub in the butter with your fingertips.

3. Gather the mixture together with your hands and knead well until thoroughly combined, very smooth with no cracking.

4. Divide the dough into two equal portions and press each evenly into the bottom of the prepared cake tins, prick all over with a fork and mark each one into six sections using the back of a knife.

5. Sprinkle liberally with granulated sugar and bake for about 30 minutes until just starting to brown around the edges.

Allow to stand for 5 minutes then immediately cut along the section marks all the way through the shortbread then leave to cool completely in the tins before turning out.


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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