Sweet Scottish Shortbread
This is a great and easy recipe for light, crumbly shortbread. If you ensure that your butter is soft (you can easily cut through it with a horizontal knife blade) then it is straightforward.
I find I now use a knife more than my fingers to cut through the flour. I just keep going until it comes together as a ball. The important thing is to work it as little as possible so you don’t activate the gluten. Another alternative is put the ingredients into a food processor and pulse the ingredients until they come together.
I have also replaced two tablespoons of flour with two tablespoons of cocoa, and also tried adding some lemon zest. My favourite though is this plain version. Why not serve with whipped cream and strawberries.