Highlander Shortbread Biscuits

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This is my version of a meltingly light shortbread biscuit.  I came up with it after reading a few different recipes for Highlander biscuits, that seemed to use evaporated milk, or some similar liquid.  But I found a few that didn’t include liquid, only softened butter.  So my version is very similar to a shortbread, but maybe a slightly lighter texture.  They, truly, melt in the mouth and taste absolutely delicious.

They are also very simple to make, using only 4 main ingredients, and they take no time at all. 

Highlander Shortbread Biscuits
  • 100g butter, softened
  • 50g caster sugar
  • 100g plain flour
  • 50g ground rice
  • 3 tbsp demerara sugar mixed with 2 tbsps caster sugar
Cream the softened butter together with the caster sugar.
Add the flour and ground rice to the creamed butter and mix to a paste.
Roll the paste into a sausage shape  and coat with the demerara sugar mixture
Chill for an hour, in the refrigerator
Preheat the oven to 190’C/170c Fan/Gas mark 5
Cut the sausage into about 12 slices and place on a greased baking sheet
Sprinkle the remaining demerara sugar mix over the top the slices
Bake in the oven for 15-20 minutes, until the biscuits take on a light golden colour
Remove from the oven and cool on a wire rack.

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