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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys scottish shortbread, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Scottish Shortbread, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Vickys Scottish Shortbread, GF DF EF SF NF is something which I’ve loved my whole life.

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

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