This popular Scottish classic has become an essential for afternoon tea.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|12 tbsp unsalted butter, softened||1 2/3 cups all-purpose flour, plus extra for rolling out the dough|
|1/3 cup plus 1 tbsp superfine sugar, plus extra for sprinkling||1/2 tsp salt|
Preheat the oven to 350°F (180°C). Beat the butter and sugar together in a medium bowl with an electric mixer set on high speed, about 2 minutes, or until light in color. Add the flour and salt and stir together with a wooden spoon to make a firm dough.
Turn onto a lightly floured surface and knead gently until smooth. Roll the dough out to 1/4 in (5mm) thickness. Using a 3in (7.5cm) fluted cookie cutter, cut out 10 rounds, re-rolling as necessary.
Arrange the cookies spaced about 1/2 in (1cm) apart on a large baking sheet. Prick the tops with a fork. Bake about 20 minutes, or until lightly golden. Sprinkle the hot cookies with sugar and cool on the baking sheet.
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