Shortbread is a classic Scottish dish, traditionally made using Marshalls Farola. It can be served with hot drinks as a warming treat or is equally enjoyable on its own. The dough can be made into small biscuits or the whole round.
For variety, try adding grated orange or lemon rind to the dough, or sprinkle the top with flaked almonds before putting into the oven.
This particular recipe has been kindly given to us by Edith McKenzie who has been making traditional Scottish Shortbread using Marshalls Farola for many years. She inherited the recipe herself and has permitted us to feature it on our recipe page.
- 10oz plain flour
- 5oz Marshalls Farola
- 10oz butter
- 5oz caster sugar
- Pinch of salt
- Cream the butter and the sugar until very light and fluffy.
- Add the dry ingredients and mix until bound together.
- Divide the mixture into four equal portions.
- Use either a shortbread mould or press and thumb the dough into sandwich tins.
- Bake for 20 minutes at a little under 130° Celsius.
- Swap tins around in the oven. This may not be necessary with a fan oven.
- Bake for a further 20 minutes.
- Take out of the oven, score into portions and sprinkle with sugar.
- Switch the oven off but return the tins to the oven and leave until cool.
- Store the shortbread in an airtight container. The shortbread will keep for several weeks.