I made Highlander Shortbread Biscuits for my blog some years ago. However, there is no accompanying video. So today I am making them again.
The time required to make them is not much at all. The dough is made and chilled. The dough is rolled in demerara sugar coating the outside. Then the dough is sliced and baked.
Highlander Shortbread is a variant of shortbread and it has that same wonderful texture and flavour. However the biscuits also provide an extra crunch and sweetness from the demerara sugar.
Walker’s is a famous manufacturer that makes Shortbread Highlanders, for those who may wish to buy some.
The biscuits make an excellent gift too. They can be bagged and presented as little Christmas gifts.
My biscuits turned out very well indeed. They tasted so good. The texture was light and crunchy and so buttery.
For another very easy biscuit recipe you may enjoy Shrewsbury cakes.
Highlander Shortbread BiscuitsCourse: Biscuits & CookiesDifficulty: Easy
100g(7 tbsp) softened unsalted butter
50gg(1/4 cup) caster suga
100g(2/3 cup, based on scooping packed flour into a 250ml cup) plain flour
50g(6 tbsp) rice flour(or equivalent in cornflour)
50g(1/4 cup) demerara sugar
- Cream the butter with the caster sugar.
- Add the flour and rice flour and mix until combined.
- Squeeze the mixture into a dough and form into a log about 6 inches(15cm) long.
- Wrap and then chill the dough for one hour.
- Preheat the oven to 190C/170C Fan/375 F.
- Roll the dough in the demerara sugar until coated.
- Slice the dough into 12 equally thick pieces and place them on a parchment lined baking tray.
- Sprinkle any remaining demerara sugar on the top of the biscuits.
- Bake in the oven for 15 to 20 minutes, until the biscuits are a nice golden colour.
- Remove from the oven and transfer to a wire rack to cool completely.