Homemade Scottish Shortbread recipe

Place the butter at room temperature, cut into small cubes, sugar and icing sugar in the mixer bowl. Beat for 5 minutes until all the ingredients are well combined.

Sift in the flour, together with a pinch of salt and cornflour. Add 1/3 of this mixture to the mixer.

Gradually add the rest of the dough while continuing to beat until a uniform dough is obtained. Remove the dough from the mixer and finish shaping it into a ball with your hands. Wrap the dough ball in cling film and leave it to rest in the fridge for 30 minutes.

Spray the inside of the mould with release spray and line it completely with parchment paper.

Remove the dough from the fridge and place it on the work surface. Roll out with a rolling pin to form a square the same size as the mould. Then place the dough in the mould.

Score the dough without cutting all the way through. First mark out the middle, make the rectangles and then decorate with dots using a fork.

Bake in a preheated oven at 140 °C for 40 minutes. Leave to cool for 10 minutes. Carefully unmould and leave to cool completely on a wire rack.

Once they are cool, cut them with a knife, or even with your hands, following the marks on the dough. Enjoy!