Traditional Scottish Shortbread

Serves 16

  • 250g softened butter
    ¾ cup Bundaberg Pure Icing Sugar, sifted
    1 teaspoon vanilla extract
    2 cups plain flour
    ¼ cup rice flour
    1 egg white, lightly beaten
    1½ tablespoons Bundaberg White Sugar

1. Preheat oven to 150ºC. Draw a 20cm circle onto a piece of non-stick baking paper. Place the paper, marked side down, onto a kitchen bench. Repeat with another piece of baking paper.
2. Place butter, icing sugar and vanilla extract in a large bowl. Beat with an electric mixer until pale and creamy.
3. Sift flours together and add to creamed mixture. Stir with a wooden spoon until combined, then bring together with your hands. Knead lightly, then divide the dough into 2 equal portions. Place one portion in the centre of one of the drawn circles. Flatten the dough with your hands to evenly cover the circle. Pinch the rim of the dough to create a frilled edge. Score with a sharp knife to form 8 triangles (do not cut through dough). Repeat with remaining dough.
4. Carefully transfer to 2 baking trays. Brush the shortbread rounds lightly with egg white, then sprinkle with sugar. Bake for 35 - 40 minutes, swapping the trays halfway through cooking, until pale golden and firm to touch. Cool for 15 minutes on trays, before transferring to a wire rack to cool completely. Use a sharp knife to cut through markings. Store in an airtight container for up to 7 days. 

Tip: Use a 20cm cake tin as a guide to drawing a circle.