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Vickys Scottish Shortbread, Dairy, Egg & Soy-free Recipe

Vickys Scottish Shortbread, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 55 minutes
Serving : 8
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Prepare the ingredients before making Vickys Scottish Shortbread, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Scottish Shortbread, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Scottish Shortbread, Dairy, Egg & Soy-Free

  • 125 grams gold-foil Stork (or butter), softened
  • 75 grams caster sugar plus extra for dusting
  • 175 grams sifted plain flour or 150g flour, 25g semolina or sweet rice flour

How to Make Vickys Scottish Shortbread, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Scottish Shortbread, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Preheat oven to gas 4 / 180C / and grease an 8 inch round tin
  • Step 2
  • Cream together the butter and sugar until fluffy then stir in the flour until combined to a dough you can pick up
  • Step 3
  • Smooth the dough into the tin with a metal spoon and pattern the edges by pressing your thumb around it
  • Step 4
  • Bake for 40-45 minutes until golden.
  • Step 5
  • Cool on a wire rack and dust generously with more caster sugar
  • Step 6
  • Cut into 8 and store in an airtight container. Will keep for 2 days
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