Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, vickys scottish shortbread, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Scottish gifting Luxury Tea, Coffee, Hot Chocolate & Gifts From Whittard. Great recipe for Vickys Scottish Shortbread, GF DF EF SF NF. Good Scottish shortbread but without Jacks allergens!
Vickys Scottish Shortbread, GF DF EF SF NF is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Vickys Scottish Shortbread, GF DF EF SF NF is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have vickys scottish shortbread, gf df ef sf nf using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vickys Scottish Shortbread, GF DF EF SF NF:
- Prepare 125 grams gold-foil Stork (or butter), softened
- Prepare 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
- Get 150 g gluten-free flour
- Make ready 1/8 tsp xanthan gum for gluten-free flour
Vickys Scottish Marmalade Loaf Cake, GF DF EF SF NF Instructions. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops. Here is how you cook that. Shortbread and Shortbread Biscuits - the very best of British biscuits!
Instructions 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
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