Vickys Scottish Shortbread, GF DF EF SF NF
Vickys Scottish Shortbread, GF DF EF SF NF

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, vickys scottish shortbread, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Scottish Shortbread, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Vickys Scottish Shortbread, GF DF EF SF NF is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook vickys scottish shortbread, gf df ef sf nf using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Scottish Shortbread, GF DF EF SF NF:
  1. Get 125 grams gold-foil Stork (or butter), softened
  2. Make ready 75 grams caster sugar plus extra for dusting
  3. Get 175 grams sifted plain flour or 150g flour, 25g semolina or sweet rice flour
  4. Get or
  5. Get 150 g gluten-free flour
  6. Make ready 1/8 tsp xanthan gum for gluten-free flour
Steps to make Vickys Scottish Shortbread, GF DF EF SF NF:
  1. Cream together the butter and sugar until fluffy then stir in the flour until combined to a dough you can pick up
  2. Smooth the dough into a greased 8 inch pie tin, prick with a fork then pattern the edges by pressing your thumb around then chill in the fridge for 30 minutes
  3. Meanwhile preheat the oven to gas 4 / 180C / 350F
  4. Score into 8 triangles then bake for 40 - 45 minutes until golden.
  5. Cool on a wire rack and dust generously with more caster sugar
  6. Cut into 8 and store in an airtight container. Will keep for 2 days
  7. If you double the recipe you can use a swiss roll / jelly roll tin and cut the shortbread into fingers or squares instead of triangles. Temp is the same, give them a extra 10 minutes or so in time

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