Scottish shortbread
Ingredients
- 225g plain flour
- 50g caster sugar, plus extra for dusting
- 100g butter
- pinch of salt
- 2tsp caraway seeds
Method
- Grease a baking tray and heat the oven to 180C/Gas4. Mix the flour, sugar and salt in a bowl and rub in the butter, then combine the mixture into a dough. Roll out to a rectangle about 1cm thick. Place on the baking sheet, sprinkle over a dusting of sugar and caraway seeds, prick with a fork, score lines for cutting into little squares or wedges, and bake for 40-45 mins. Cut into wedges while still warm.
