Tuesday, 21 December 2010

Frugal Scottish Shortbread Recipe


170g plain flour
115g margarine
60g sugar
30g cornflour

Mix lightly to form a dough. If it's too crumbly, rub in a little more margarine.
Form into a round, approx 1cm thick
Place in a baking tray
Mark out into 6 'pie slices' (or else cut into desired shapes and bake loose on a lightly greased or floured tray.)

If baking as a single, large round, you can fork round the edges for that wavy effect and pierce the surface in a dot-to-dot pattern on each triangle for added effect. I just jab a few holes in them.

Bake for approx 25 mins at 170C

Your shortbread should stay pale in colour. sprinkle with sugar as soon as it comes out of the oven - leave to cool for 10 minutes then transfer to baking rack to cool properly. I've done mine double thickness for a bit of added luxury. :)

Always have a supply of various flours, margarine, oil, sugar, salt and yeast. It's the basic essentials for so many recipes.


  1. mmmm it look scrummy, I love Shortbread with Semolina or rice pudding, think I will have to make some now.

  2. Hi Sharon, the above recipe is so quick and easy that I don't even feel bad about admitting to having eaten all of the first lot and having to make more today! I'm going to roll it thinner this time, though, and cut it into rounds. It might last longer that way. :)


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