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.