We hope everyone enjoyed celebrating Burns Night at home earlier this week. Carrying on with a Scottish theme, we wanted to share a quick and delicious shortbread recipe from our Home Economics Department with ESMS families. This recipe can be prepared and baked in just 10 simple steps, making it the perfect activity for a Saturday or Sunday afternoon at home - or a great reward for taking part in the ESMS Winter Challenge!
Dating back to 12th century Scotland, shortbread originally took the form of 'biscuit bread' made from left-over bread dough that was sometimes sweetened and dried out in the oven to form a dry rusk.
However, we assure you that Mrs Murray's recipe is a lot tastier! Once you've discovered how easy it is to make, we're sure this recipe will become a firm favourite in your family for years to come.
Ingredients
150g plain flour
100g butter
50g caster sugar
15g demerara sugar
Utensils
Large bowl
Palette knife
15 ml measuring spoon
Table spoon
Baking tray
Greaseproof paper
Pot stand
Method
1. Preheat the oven to 180°C
2. Measure out flour, butter and caster sugar
3. Place all ingredients together in the large bowl
4. Rub the butter, sugar, and flour mixture together until it forms a large ball
5. Roll into a long sausage shape and then roll it in the demerara sugar to give crunch around the outside
6. Cut into 16 small biscuits, in any shape you like
7. Place on the baking tray allowing a small space between each biscuit
8. Bake for 12- 15 minutes until pale golden brown. Remove from the oven and allow to cool slightly
9. The shortbread will harden as it cools
10. Once cooled, start eating and sharing!
We hope you enjoy making and eating these tasty shortbread biscuits.
