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Royal Scottish
Shortbread Veg CD CBF Scottish
70mins
Makes 2x17.5/7-inch diameter shortbreads
Cold Vegetarian Biscuits Baked Fayre Eggless
Scotland British Europe
Ingredients
350g/9oz Plain Flour
75g/3oz Caster Sugar
175g/6oz Unsalted Butter
Granulated sugar
Instructions
1. Preheat the oven to 170C, 325F, Gas Mark 3 and lightly butter 2x17.5/7-inch
cake tins.
2. Place the flour and sugar in a mixing bowl, mix well then rub in the butter
with your fingertips.
3. Gather the mixture together with your hands and knead well until thoroughly
combined, very smooth with no cracking.
4. Divide the dough into two equal portions and press each evenly into the
bottom of the prepared cake tins, prick all over with a fork and mark each one
into six sections using the back of a knife.
5. Sprinkle liberally with granulated sugar and bake for about 30 minutes until
just starting to brown around the edges.
Allow to stand for 5 minutes then immediately cut along the section marks all
the way through the shortbread then leave to cool completely in the tins before
turning out.
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