Scottish shortbread


Scottish shortbread
  • 225g plain flour
  • 50g caster sugar, plus extra for dusting
  • 100g butter
  • pinch of salt
  • 2tsp caraway seeds
  1. 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.


Inside out
Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.