Shortbread biscuits (traditional Scottish)

Ingredients

• 250 g unsalted butter, softened
• 100 g caster sugar, plus extra for sprinkling
• 350 g plain flour
• 1 tsp rice flour (optional, for extra sandy texture)
• ½ tsp salt
• 1 tsp vanilla extract

Method

1. Cream the butter and sugar together until pale and fluffy.
2. Mix in the flour, rice flour (if using), salt and vanilla until you have a soft dough. Don’t overwork.
3. Shape into a disc, wrap in cling film, and chill 30 minutes.
4. Roll out to about 1 cm thick on a floured surface. Cut into rounds or fingers.
5. Prick with a fork in the traditional pattern.
6. Place on a lined baking tray. Chill another 15 minutes (this helps them keep shape).
7. Bake at 160°C for 25-30 minutes until pale golden (don’t let them brown too much).
8. Sprinkle with caster sugar while still warm. Cool on a wire rack.

Tip: The fork-prick pattern isn’t just decoration — it lets the steam escape and keeps the shortbread flat.