Recipe of Ultimate Vickys Scottish Shortbread, GF DF EF SF NF
Vickys Scottish Shortbread, GF DF EF SF NF Recipe
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Vickys Scottish Shortbread, GF DF EF SF NF Recipe
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Vickys Scottish Shortbread, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They're nice and they look fantastic. Vickys Scottish Shortbread, GF DF EF SF NF is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook vickys scottish shortbread, gf df ef sf nf using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Scottish Shortbread, GF DF EF SF NF:
- Get 125 grams of gold-foil Stork (or butter), softened.
- Take 75 grams of caster sugar plus extra for dusting.
- Prepare 175 grams of sifted plain flour or 150g flour, 25g semolina or sweet rice flour.
- Prepare of or.
- Make ready 150 g of gluten-free flour.
- Get 1/8 tsp of xanthan gum for gluten-free flour.
Instructions to make Vickys Scottish Shortbread, GF DF EF SF NF:
- Cream together the butter and sugar until fluffy then stir in the flour until combined to a dough you can pick up.
- Smooth the dough into a greased 8 inch pie tin, prick with a fork then pattern the edges by pressing your thumb around then chill in the fridge for 30 minutes.
- Meanwhile preheat the oven to gas 4 / 180C / 350F.
- Score into 8 triangles then bake for 40 - 45 minutes until golden..
- Cool on a wire rack and dust generously with more caster sugar.
- Cut into 8 and store in an airtight container. Will keep for 2 days.
- If you double the recipe you can use a swiss roll / jelly roll tin and cut the shortbread into fingers or squares instead of triangles. Temp is the same, give them a extra 10 minutes or so in time.
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