Ayrshire Shortbread

December 17, 2016


We've got a lovely, traditional recipe for you today; one to get you in the festive spirit. Good old shortbread. 


What you'll need to make this tasty treat is: 




- 4oz ground rice (Semolina also works great) 

- 4oz plain flour 

- 4oz butter

- 4oz caster sugar 

- 1 egg yolk (beaten) 

- 1 tablespoon double cream 

- 1/2 teaspoon vanilla extract 




- Whisk 

- Cane mixing bowl 

- Mixing spoon 

- Measuring cups 

- Measuring spoons

- Baking tray 

- Baking paper 

- Cookie cutter 

- Rolling pin 

- Clingfilm 




Prep time: 35-40 mins    Cook time: 12-15 mins 


Preheat your oven to 180'/160' (F/A) or Gas Mark 4 

Fist you should go ahead and put some grease proof paper onto your baking sheet 


Now you'll want to mix your flour and ground rice into the mixing bowl and rub in the butter with your fingers. You will then go ahead and add your pre-measured units of caster sugar followed by the beaten egg yolk, cream and vanilla extract. Go on and give that a good mixing together in the bowl. Then on a floured surface you'll want to knead the dough until you get a stiff consistency. Go ahead and wrap this up into a ball, cover with cling film and leave to chill in the fridge for 30 mins.


Once you've got the dough to this consistency, re-flour your surface, thinly roll the dough out and cut into either the traditional finger shape or, if you want to make it a bit more festive, get your cookie cutters out and get creative with the shapes you create. 


When you've done this, place your shortbread cutouts onto the baking sheet and bake for approx. 12-15 mins, until they look nice and golden brown. Following this, you'll want to go ahead and turn off the oven and allow the biscuits to cool. 


Now all there is to do is dust with some sugar, dish up these delicious treats and enjoy! :) 


Let us know how you get on with creating these moreish traditional Scottish festive treats by sending us a picture of your efforts. 



From the DIY team, we wish you a very Merry X-mas and a fantastic 2017. 

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