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Three, Two, One … Scottish Shortbread

Three, Two, One … Scottish Shortbread

by Mireille Kilgour

Scottish shortbread is a traditional Christmas treat. For a great basic recipe that'll give you buttery, soft biscuits all you need to do is follow the rule of three, two one, believes foodie Diana Lampe. That is, a ratio of ingredients of three parts flour, two parts butter and one part sugar.

If you were making 24 shortbread biscuits you would need:

375g plain flour
250g cubed room temperature butter
125g castor sugar
a pinch of salt
a little extra sugar for sprinkling on top

If you like your shortbread to have a bit of a grainy texture, try replacing some of the plain flour with rice flour. Alternatively, try mixing plain flour with semolina for a crunchy shortbread.

Work the ingredients together in a food processor before rolling the dough out into even shapes. Prick the surface with a fork and add any decorations such as almonds or candied peel. Sprinkle with sugar and chill for 20 minutes. Then bake for an hour in a preheated 150C oven or until the shortbread begins to change in colour.

The shortbread should keep well for seven days.

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Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.