Vickys Scottish Shortbread, GF DF EF SF NF
Vickys Scottish Shortbread, GF DF EF SF NF

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, vickys scottish shortbread, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Vickys Scottish Shortbread, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Vickys Scottish Shortbread, GF DF EF SF NF is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vickys scottish shortbread, gf df ef sf nf using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Scottish Shortbread, GF DF EF SF NF:
  1. Get 125 grams gold-foil Stork (or butter), softened
  2. Get 75 grams caster sugar plus extra for dusting
  3. Prepare 175 grams sifted plain flour or 150g flour, 25g semolina or sweet rice flour
  4. Prepare or
  5. Get 150 g gluten-free flour
  6. Prepare 1/8 tsp xanthan gum for gluten-free flour
Steps to make Vickys Scottish Shortbread, GF DF EF SF NF:
  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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