Scotland is famous for their exotic Whiskies, but have you heard about their delicious Butter Shortbread?

We picked the Walker’s Scottish Pure Butter Shortbread a few years back and both of us loved it instantly. Now my li’l one has taken a liking for it too.With the right amount of sweetness along with the perfect butter flavor,they are crumbly and have “melt in the mouth” texture.Nothing can beat them,they are just the Best!

Pure Shortbread cookies are made with three main ingredients Butter, Flour and Sugar. To my surprise I came across a recipe which uses cornstarch too. So I decided to give it a try.

TRADITIONAL SHORTBREAD

Makes about 24 fingers

Ingredients:

250gm butter,softened
105gm of sugar
315 gm Plain Flour
60gm cornflour
a pinch salt
extra sugar for sprinkling ( I used turbinado sugar)

Beat butter and sugar until light and fluffy. Add the remaining ingredients.Knead lightly and press into a greased 8 inch square pan. Prick well and bake in an preheated oven at 270F for about an hour.

Cut into fingers while still hot and sprinkle lightly with turbinado sugar.

Shortbread bakes more evenly when pricked all over with a fork. I must say they are quite addictive. They weren’t as soft and crumbly as the original Walkers,probably because of the addition of cornstarch. However, they tasted the same. We loved it!

Note : The above recipe was adapted from the Complete Book of Home Baking by HEILIE PIENAAR.