This is an easy recipe for an extremely traditional Scottish shortbread. Very moreish and fantastically buttery.
- 425g flour
- 225g butter
- 100g caster sugar
- 1 tsp. cinnamon
- 1 tsp. allspice
- ½ tsp. ground cardamom
- ½ tsp. ground ginger
- Pinch of salt
Preheat the oven to 180C/gas mark 4.
Butter and grease a baking tin.
Mix the sugar, cinnamon, allspice, cardamom, ginger and salt. Divide this into two parts.
Beat the butter into one of these until you have a smooth, creamy mixture. Add the flour and stir well until blended.
Press this into the baking tin. Divide into pieces with a knife and poke along the pieces with a fork.
Sprinkle the other half of the sugar and spices mixture all over the top, making sure it gets into all the nooks and crannies.
Bake in the oven for 25 minutes until golden, but not browned.