The classic Scottish shortbread usually calls for the addition of rice flour but my friend, Oxford cake maker extraordinaire Geraldene Holt, ignores the rice flour and gives half a dozen extra flavour suggestions instead in her latest book, ‘Cakes’.
The result is a delicious assortment of biscuits that can adorn the New Year table. Taking her idea one stage further, I tried adding craisins, to the mix. They are dried cranberries, which give the biscuits a festive feel.
To make about 20 biscuits you will need:
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4oz (120g) butter
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2oz (60g) caster sugar
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6oz (175g) plain flour
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1 tsp caster sugar for dusting when cooked
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A small handful of craisins.
Method:
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In a warmed mixing bowl, beat the butter until soft, add the sugar and cream together.
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Gradually add the sifted flour and Craisins and continue beating until the mixture binds together in a lump.
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On a floured board, roll out the dough until 5mm (1/4 inch thick)
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Use a 6mm (2 ½ inch) fluted pastry cutter to cut rounds of dough.
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Place on a buttered baking sheet and prick each biscuit a couple of times with a fork.
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Bake in a preheated oven (160°C/325°F or gas mark 3) until the biscuits begin changing colour at the edges. Do not overcook or the subtle buttery flavour will be lost.
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Cool on the baking tin for 3 minutes then transfer to a wire rack and sprinkle with extra caster sugar.
Other Variations:
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Orange shortbread biscuits - add ½ tsp finely grated zest of orange and/or 1oz (30gm) finely grated candied orange peel to the sieved flour.
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Lemon shortbread biscuits - add ½ tsp grated zest of lemon or finely grated candied lemon or citron peel to sifted flour. Ginger shortbread biscuits - add 1½ oz finely chopped preserved ir candied ginger to sifted flour.
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Cherry shortbread biscuits - add 1½ oz chopped dried cherries to sieved flour - glace cherries can be used, but they are rather sweet. Rosemary shortbread biscuits - add ½ tsp chopped fresh young rosemary leaves to the butter.