Shortbread

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Growing up in Scotland, shortbread was often in the biscuit barrel.

This is an easy recipe that lasts well in an airtight container.

The  dough can be rolled out and cut into shapes too but I find this method less time consuming and still quite attractive!

Ingredients

220g butter

110g caster sugar

330g plain flour

100g Demerara/ Raw sugar

Method

Preheat the oven to 170degrees Centigrade.

Line two baking sheets with baking parchment.

Process the butter and sugar in your food processor.

Add the flour and process until the dough has come together  remember to scrape down the sides occasionally.

Place a large piece of cling film/plastic wrap on your work surface and sprinkle a line of the Demerara length wise.

Take half of the dough and shape it into a sausage around 4cm thick,now roll it in the Demerara and wrap the cling film around it.

Repeat with the other half of the dough.

Pop in the fridge for 30mins.

Remove from the fridge, discard the plastic and cut the dough into 2cm discs.

Place on the baking sheets and bake for 25-30 mins until pale golden.

Remove to a wire cooling rack and allow to cool completely before storing in an airtight container.

 

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