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

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vickys scottish shortbread, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Vickys Scottish Shortbread, GF DF EF SF NF is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Vickys Scottish Shortbread, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first 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 it.

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