Shortbread is a traditional Scottish biscuit. It’s buttery and delicious.

Scotland made me think of Outlander (naturally) and a then a curious Google search of the words ‘Outlander’ and ‘shortbread’ led me to this amusingly amazing product:

(It made me chuckle but it also made me low-key want to buy it.)

Recipe below and list of ingredients at the end of the post!

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Cream the softened butter and sugar together.

Mix in the flour.

Form the mixture into a long sausage shape (about 30 cm x 4.5 cm), cover in plastic wrap and place in the fridge for 20 minutes.

Pre-heat the oven to 160°C fan-bake or 180°C regular bake.

Unwrap the shortbread dough and cut it into slices about 1 cm thick. Place on a lightly greased baking tray or a tray lined with baking paper.

Prick with a fork and bake for 15–20 minutes. Make sure there is some colour on the shortbread for maximum flavour. Store in an airtight container.

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Shortbread

From The Great New Zealand Baking Book, copyright © Annabelle White

Makes: 28-30 | Prep time: 40 mins, including chilling | Cook time: 15-20 mins | Skill level: 1 (easy)

Ingredients

• 300 g butter, softened slightly
• 1 cup icing sugar
• 3 cups plain flour

Method

Cream butter and sugar together. Mix in flour. Form the mixture into a long sausage shape (30 cm x 4.5 cm), cover in plastic wrap and place in the fridge for 20 minutes.

Pre-heat the oven to 160°C fan-bake or 180°C regular bake. Unwrap shortbread dough and cut into slices about 1 cm thick. Place on a lightly greased baking tray.

Prick with a fork and bake for 15–20 minutes. Make sure there is some colour on the shortbread for maximum flavour. Store in an airtight container. If for any reason air does get in and the shortbread softens, you can re-bake it for a few minutes to refresh it and make it firmer again.

Tips

Placing the dough in the fridge is important. If pressed for time, you can freeze the dough at this stage and bake it off later.

Where to buy the book:

Bookreps New Zealand

Whitcoulls

Paper Plus