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:
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.