Vickys Scottish Shortbread, Dairy, Egg & Soy-Free

• 125 grams gold-foil Stork (or butter), softened
• 75 grams caster sugar plus extra for dusting
• 175 grams sifted plain flour or 150g flour, 25g semolina or sweet rice flour

1. Preheat oven to gas 4 / 180C / and grease an 8 inch round tin
2. Cream together the butter and sugar until fluffy then stir in the flour until combined to a dough you can pick up
3. Smooth the dough into the tin with a metal spoon and pattern the edges by pressing your thumb around it
4. 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.
7. Will keep for 2 days

goldfoil, sugar, flour

Taken from cookpad.com/us/recipes/333745-vickys-scottish-shortbread-dairy-egg-soy-free (may not work)