Vickys Scottish Shortbread, Dairy, Egg & Soy-Free

1. 1

   Preheat oven to gas 4 / 180C / and grease an 8 inch round tin

2. 2

   Cream together the butter and sugar until fluffy then stir in the flour until combined to a dough you can pick up

3. 3

   Smooth the dough into the tin with a metal spoon and pattern the edges by pressing your thumb around it

4. 4

   Bake for 40-45 minutes until golden.

5. 5

   Cool on a wire rack and dust generously with more caster sugar

6. 6

   Cut into 8 and store in an airtight container.

7. 7

   Will keep for 2 days

* Per serving · 4 servings · Values may vary.

No additional tips available.