Page 18 - JUG Times March 2022

JUG TIMES RECIPE

Sally’s Short Bread Recipe

Ingredients:

· 10oz (280g) plain white flour
· 2oz (55g) corn flour

· 3oz (85g) castor sugar
· 8oz (250g) butter *

* Tip - Use 125g salted butter and 125g unsalted butter.
Best butter to use WESTERN STAR that come in 250g blocks.

Method:

1. Mix all dry ingredients well. Add the butter and make a dough.
2. On a floured board make the dough into a long sausage. (you won’t be able to roll it)
Pat into a long square sausage that fits 15” baking tray.
3. Place tray in fridge to allow butter to harden.
4. Cut dough into biscuit size pieces, Around 20 biscuits from this mix.
5. Coat the cut dough with castor sugar if preferred (but not too much) before placing on baking

tray. 10” x 15” baking tray ideal but placed up-side down so no lip.
6. Butter the baking tray and loosely place the shortbread dough biscuits.
7. Place in preheated oven around 130 to 150 degrees for 1 hour.
8. Check the colour is getting golden brown on top and underside of the biscuits when taking
out.
9. Place on wire tray to cool.

Tip - If you want to do double or treble amounts, do them separately in different
bowls.
Using the underside of baking tray allows heat to be evenly distributed to cook
on top and bottom.
Only cut dough into biscuit sizes when hardened.

Result: Truly melt in the mouth Scottish shortbread thanks to Sally!

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