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lucylox

Traditional Scottish Shortbread

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: cookie
Cuisine: Scottish
Ingredients Equipment Method Notes

Ingredients
  

  • 110 g plain flour
  • 30 g cornflour
  • 30 g custard powder
  • 1/2 tsp salt
  • 60 g caster sugar
  • 1 tsp vanilla extract or paste
  • 110 g dairy-free butter melted
  • 20 g chocolate chips optional
  • 1-2 tbsp caster sugar for sprinkling

Equipment

  • 1 2 lb loaf tin

Method
 

  1. Preheat the oven to 180℃. Line the loaf tin with baking paper
  2. In a large bowl combine the flour, cornflour, custard powder and salt. Whisk to lighten and combine.
  3. Stir in the sugar
  4. Pour in the melted butter and add the vanilla, and mix together to form a soft dough.
  5. Stir in the chocolate chips, if using.
  6. press into the lined tin and prick all over with a fork
  7. Bake for 25-30 minutes until lightly golden
  8. Remove from the oven and immediately cut into fingers with a round ended knife
  9. Sprinkle with the additional sugar and leave to cool
  10. Once cool break into fingers and enjoy. These biscuits will keep for about 1 week in a seed container.

Notes

If you can't find custard powder just use 60g cornflour and 2 tsp vanilla