8 oz (226g) plain flour
4 oz (113g) cornflour
4 oz (113g) caster sugar
8 oz (226g) butter
for a more crunchy texture, you can replace 1 tablespoon of the cornflour with 1 tablespoon of rice flour or semolina
So all you need to do is squish together the butter and sugar (best to let the butter get really soft first) until it goes all creamy and pale (food mixer is v. handy, unless you have ultra-arm-strength like my mum).
Then once you have a silky mass, stir in the flours splash at a time, until you have a stiff-ish dough. At this point, take the dough and roll it out to the desired thickness. I like to cut out heart-shapes, but circles or any other shape will do. Or you could force it into one of those circular tins and crimp the edges - so it looks all Scottish. What you must remember to do though is to prick the dough all over with a fork, otherwise it will rise and flex unnattractively when baking.
To bake, put into your pre-heated oven (300°F, 160°C) for about 45 minutes to an hour. You want it to be all golden. When you take it out, dust it with caster sugar (and if you used a round tin, score into wedges or monkeys or whatever.)
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