Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vickys scottish shortbread, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Vickys Scottish Shortbread, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Vickys Scottish Shortbread, GF DF EF SF NF is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to 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 can achieve it.
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
- Get or
- Get 150 g gluten-free flour
- Take 1/8 tsp xanthan gum for gluten-free flour
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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