Buttery and crumbly, Scottish Shortbread is traditionally made with one part sugar, two parts butter and three parts flour. Some recipes replace some of the flour with either cornflour or Semolina. For this recipe I used cornflour as it gives a nice smooth crumbly texture. Semolina, on the other hand gives a more noticeable grainy bite to the texture while being equally as crumbly and buttery. It’s all a matter of personal taste.
Once you’ve mixed the dough, don’t over work it as you could make it tough once baked. As you start to press it down with your fingers and then with the back of a spoon, it gets easier to spread the dough evenly in the prepared cake tin. I would also suggest that you always line the cake tin with greaseproof paper or parchment as it makes it so much easier to turn the cooked shortbread out of the tin. This is regardless of whether you cut them into individual shapes or not.
To cut the shortbread into individual finger slices, do this with a knife while the shortbread is still warm in the tin. Dust with caster sugar as an alternative to white chocolate.
Will keep for a few days in an airtight container.
Left over bits can be crushed and used to decorate a buttercream topping on a cake. Or scatter abundantly over icecream