“There’s a lot of fantasy about what Scotland is,
and the shortbread tins and that sort of thing.”
Actually, at Christmas I alway seem to get a tartan tin of shortbread as a gift, which is traditional and great, but I must admit, it is so satisfying to make your own. Shortbread dough is versatile and lends itself to many melt-in-your mouth variations, like this lovely Lemon Shortbread.
Only a few ingredients needed for the basic dough.
The icing sugar creams quickly with the soft butter.
- 250g butter
- 250g plain flour
- 125g corn flour
- 125g icing sugar
- Grated zest of 1-2 unwaxed lemons
- Demerara sugar for decoration
Fold in, then mix the dry ingredients with the creamed sugar.
Roll the dough log in demerara sugar, cling film, then chill.
Cut the chilled dough into slices.
- Preheat the oven to 160ºC/gas mark 3
- Cream soft butter and the sugaring a mixing bowl.
- Sieve both flours, then fold in with the lemon zest, mixing well to form a dough.
- Roll the dough into 2 logs, then roll in demerara sugar.
- Wrap in cling film and chill in the fridge for at least 2 hours.
- Cut into discs and place on a parchment lined baking tray.
- Bake for 25 minutes, until light brown in colour.
Leave to cool and firm up.
To serve, dust with icing sugar and some fresh raspberries.
These are shortbread biscuits great on their own or perfect with creamy desserts.