Highlander shortbread

Highlander Shortbread

Produces 30 pieces.

500g butter, at room temperature
250g icing sugar
500g plain flour
250g cornflour
125g demerara sugar, for rolling


  1. Pre-heat the oven to 155’C. Sieve all dry ingredients (excluding the demerara sugar) into a mixing bowl.
  2. Break the butter into medium sized pieces and add to the dry ingredients. Mix by hand or on a low speed in a machine, scraping down if necessary halfway through, until thoroughly combine. The trick here is not to overwork.
  3. Split the dough into four equal parts and roll into sausage shapes, approx. 5cm diameter.
  4. Spread demerara sugar onto a tray and roll the shortbread in it, to completely cover the outside in sugar.
  5. Cut into discs, roughly 10mm x 15mm.
  6. Place on a lined tray and bake for 15-20 minutes. Allow to completely cool before serving.


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