Recipe: Appetizing Vickys Scottish Shortbread, GF DF EF SF NF

Vickys Scottish Shortbread, GF DF EF SF NF. Great recipe for Vickys Scottish Shortbread, GF DF EF SF NF. Good Scottish shortbread but without Jacks allergens! Vickys Sunday Roast Potatoes, GF DF EF SF NF. Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops.

Don't forget we are CLOSED Sunday and Monday for Columbus Day Weekend. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops. Here is how you cook it. You can cook Vickys Scottish Shortbread, GF DF EF SF NF using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vickys Scottish Shortbread, GF DF EF SF NF

1. It's 125 grams of gold-foil Stork (or butter), softened.
2. You need 75 grams of caster sugar plus extra for dusting.
3. Prepare 175 grams of sifted plain flour or 150g flour, 25g semolina or sweet rice flour.
4. It's of or.
5. It's 150 g of gluten-free flour.
6. It's 1/8 tsp of xanthan gum for gluten-free flour.

Ingredients of Vickys Cinnamon Glazed Scones, GF DF EF SF NF. Vickys Scottish Shortbread, GF DF EF SF NF. These are great, quite like my shortbread recipe. The ground almonds make them delicious but you can use extra flour as directed instead if you're avoiding nuts Vickys Scottish Shortbread, GF DF EF SF NF.

Vickys Scottish Shortbread, GF DF EF SF NF instructions

1. Cream together the butter and sugar until fluffy then stir in the flour until combined to a dough you can pick up.
2. 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.
3. Meanwhile preheat the oven to gas 4 / 180C / 350F.
4. Score into 8 triangles then 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. Will keep for 2 days.
7. 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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