Scottish Shortbread

Nothing is better with a cup of tea than a finger of shortbread. Buttery and crumbling goodness. As I poured a cup of tea this afternoon, I decided that I was missing an important accompanying snack.

So I began baking! Cream 8 tablespoons of butter with 4 tablespoons of sugar. Place in the fridge for 10 minutes and preheat the oven to 325 F.FullSizeRender (1)

Add 7oz all purpose flour and stir until a soft dough forms.

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Grease an 8in pan and press the dough into it. Next, put the dough back in the fridge for 5 minutes.

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Score across the dough in the way you would like to cut when you remove it from the oven.

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Bake for 40 minutes, or until the edges start to turn a light brown. Immediately remove from the oven and cut into wedges but being sure not to remove any shortbread from the pan. For some reason, the following picture makes the shortbread look a lot darker than it should, so make sure not to cook it to this color!

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While it is still hot, sprinkle on a thin coat of caster sugar then let cool completely before you enjoy your shortbread!

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