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. It is one of my favorites food recipes. This time, I will 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 meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Vickys Scottish Shortbread, GF DF EF SF NF is something that I have loved my entire life.
To begin with this recipe, we have to 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:
- Get 125 grams gold-foil Stork (or butter), softened
- Take 75 grams caster sugar plus extra for dusting
- Get 175 grams sifted plain flour or 150g flour, 25g semolina or sweet rice flour
- Prepare or
- Prepare 150 g gluten-free flour
- Take 1/8 tsp xanthan gum for gluten-free flour
Steps to make Vickys Scottish Shortbread, GF DF EF SF NF:
- Cream together the butter and sugar until fluffy then stir in the flour until combined to a dough you can pick up
- 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
- Meanwhile preheat the oven to gas 4 / 180C / 350F
- Score into 8 triangles then bake for 40 - 45 minutes until golden.
- Cool on a wire rack and dust generously with more caster sugar
- Cut into 8 and store in an airtight container. Will keep for 2 days
- 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
So that is going to wrap it up for this special food vickys scottish shortbread, gf df ef sf nf recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!