Scotch Shortbread

1. 1

   Adjust your oven shelves for biscuit/cookie baking.

2. 2

   Preheat your oven to 180 degrees C or 350 degress F.

3. 3

   Lightly grease your biscuit/cookie trays.

4. 4

   Sift together the pinch of salt, 2 dessertspoons of cornflour and 2 cups of plain flour to make sure that there are no lumps in the mixture.

5. 5

   Cream the 250 grams butter and 1 cup sifted icing sugar until light in colour and fluffy.

6. 6

   Do not over beat.

7. 7

   Gradually add the sifted ingredients to the creamed butter and icing sugar mix.

8. 8

   You may want to fold the last bit of the sifted ingredients in by hand.

9. 9

   Turn mixture out onto a floured board.

10. 10

    Flour your hands and roll mixture into a long roll about 14 to 16 inches long.

11. 11

    Slice the roll into about approximately 1/4 inch thick slices.

12. 12

    Place on the trays and bake until golden brown.

13. 13

    Cool and place in an air tight tin.

No additional tips available.