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Scotland’s most famous
poet, Robert Burns, described Scotland as ‘the land of
cakes’. Many visitors to Scotland return home with
brightly coloured tins and packets of shortbread for
their friends and family. |
A cup of tea and a piece of shortbread is
a Scottish treat. Surprisingly, shortbread is very easy to make. Here are
some recipes for you to try at home. Impress your friends and family and
serve these delicious biscuits. |
Traditional Shortbread |
Ingredients: |
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Sift the flour into a bowl and add the
sugar. Heat the butter and milk over a gentle heat. When the butter has
melted pour the mixture over the sugar and flour to make a soft dough (make
sure it is not too sticky). |
Sprinkle flour onto a hard surface and knead the dough into a ball. Divide
the dough into two and roll one half onto a baking tray using a 9 inch plate
as a guide to make a ring. Decorate the edges of the ring by pressing a fork
gently onto the dough. Divide the ring into eight pieces. Sprinkle with
granulated sugar. Bake for 30 minutes or until golden brown at a temperature
of 180c. Serve when cool. |
Chocolate Toffee
Shortbread |
Ingredients: |
For the Shortbread: |
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For the caramel: |
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175 gram/6oz sugar
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175gram/6oz butter
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450 gram condensed milk
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1 tablespoon syrup
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For the
topping: |
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Stir the butter and sugar together until
the mixture is creamy. Stir in the flour, cornflour and baking powder. Mix
well. |
Pour the mixture into a 12 inch baking tray and smooth the mixture. Bake for
30 minutes or until golden brown at a temperature of 180c. Take the tin out
of the oven and make the caramel mixture. |
Put all the ingredients into a pan and heat gently until the butter has
melted and the sugar has dissolved. Turn the heat up and boil for about five
minutes. Stir the mixture well for 2 minutes and when cooled slightly, pour
over the shortbread. |
To complete the biscuits, melt the chocolate in a bowl standing in hot water
and stir the chocolate until it is melted. Pour the melted chocolate over
the shortbread and caramel. |
When cool, divide into squares and serve. |