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Before you jump to Vickys Scottish Shortbread, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is nowadays a great deal more popular than before and rightfully so. There are many illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. There are more and more campaigns to try to get us to follow a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that a lot of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, simply making a couple of minor changes can positively impact day-to-day eating habits.
You can get results without removing foods from your diet or make considerable changes right away. Even more important than completely modifying your diet is just simply substituting healthy eating choices whenever you can. Sooner or later, you will likely discover that you will eat more and more healthy food as your taste buds become accustomed to the change. As you continue your habit of eating healthier foods, you will find that you no longer wish to eat the old diet.
All in all, it is not difficult to start making healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to vickys scottish shortbread, gf df ef sf nf recipe. To make vickys scottish shortbread, gf df ef sf nf you only need 6 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Vickys Scottish Shortbread, GF DF EF SF NF:
- Get 125 grams gold-foil Stork (or butter), softened
- Use 75 grams caster sugar plus extra for dusting
- Prepare 175 grams sifted plain flour or 150g flour, 25g semolina or sweet rice flour
- Get or
- Get 150 g gluten-free flour
- Prepare 1/8 tsp xanthan gum for gluten-free flour
Steps 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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