Shetland Shortbread Recipe

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Shetland Shortbread Ingredients

8 oz plain (all-purpose) flour
2 oz self raising flour
3 oz cornflour (cornstarch)
3 oz castor (superfine) sugar
8 oz butter or margarine, or a half/hal, f mixture is good

A Recipe for
Shetland Shortbread

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Shetland Shortbread Recipe
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This is a recipe for Shetland Shortbread from the recipe cookbook of Recipes-to-go (Bread)

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Shetland Shortbread

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Shetland Shortbread Directions

Melt butter. Mix dry ingredients. Add and knead all together. Pat or
roll into baking sheet (to about 1/2" deep). Prick over with fork.
Sprinkle with sugar. Cut into 1" by 2-3" strips when taken from oven.
Bake at 350F/160C/Gas Mark 4 on bottom shelf of oven until a pale
beige colour (15- 25 minutes).

I use castor sugar not granulated and a half butter half margarine
mix to get the best results. I usually make double quantities, since
it keeps well in an air-tight tin.

Note that this does have a lighter feel than shortbreads from other
parts of Scotland.

Serves: 12

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Shetland Shortbread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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