High­lander short­bread

Scottish Daily Mail - - Baking With Granny At Christmas -

I’LL let you in on a secret... when it comes to treats for Santa, he loves noth­ing more than a piece (or two) of short­bread. This High­lander short­bread is sim­ple enough to whip up on Christ­mas Eve. Just don’t for­get the ac­com­pa­ny­ing glass of milk and a car­rot for Ru­dolph.

Makes 18

▪ 75g (2¾oz) caster sugar

▪ 150g (5¼oz) salted but­ter (at room tem­per­a­ture)

▪ 200g (7oz) plain flour

▪ 25g (¾oz) corn­flour

▪ 100g (3½oz) de­mer­ara sugar

▪ ½tsp ground cin­na­mon

PRE­HEAT your oven to 180C (160C for fan-as­sisted/350F/gas 3). Grease a cou­ple of bak­ing trays with a lit­tle but­ter.

In a large bowl, cream to­gether the but­ter and caster sugar un­til it be­comes light and fluffy. Sift in the flour and corn­flour and mix to form a stiff dough, us­ing your hands if nec­es­sary. Tip the dough onto a lightly floured work­top and gen­tly knead un­til smooth.

Roll your dough into a ball be­fore form­ing it into a long sausage about 2in (5cm) in di­am­e­ter. Wrap the sausage­shaped dough in some cling film and trans­fer to the fridge. Leave for about 30 min­utes to stiffen slightly.

Place the de­mer­ara sugar and cin­na­mon in an­other bak­ing tray be­fore re­mov­ing the dough from the fridge and rolling the sausage-shaped dough through the sugar mix, en­sur­ing that it is com­pletely coated.

Cut the sugar-coated dough into cir­cles around a third of an inch (1cm) thick and trans­fer to your pre-greased bak­ing trays. You should end up with about 18 bis­cuits.

Bake for around 10-15 min­utes un­til the tops of the bis­cuits are lightly golden.

Re­move from the oven and leave the bis­cuits to cool on their tray for around ten min­utes, be­fore trans­fer­ring to a wire rack to cool com­pletely.

Leave a cou­ple for Santa and the rest for you to en­joy!

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