Butterscotch Scottish Shortbread

Instructions

1. 1

   Preheat the oven to 180°C (350¿tF). Line a baking tray with parchment paper.

2. 2

   In a large bowl, cream together the butter, caster sugar, and granulated sugar until light and fluffy.

   Tip: Use an electric mixer for easier mixing.

3. 3

   Add the flour, butterscotch syrup, milk, salt, and beaten eggs to the bowl. Mix until a dough forms.

   Tip: If using an electric mixer, stop and scrape the bowl as needed.

4. 4

   Add the softened butter, baking powder, and melted butter to the dough. Mix until a smooth dough forms.

   Tip: Use a rubber spatula for mixing the dough.

5. 5

   Turn the dough out onto a lightly floured surface and knead gently until the dough comes together.

   Tip: Be gentle to avoid overworking the dough.

6. 6

   Roll the dough out to a thickness of 2.5 cm (1 in). Cut into desired shapes using a cookie cutter.

   Tip: Use a sharp cookie cutter for clean edges.

7. 7

   Place the shortbread on the prepared baking tray and bake for 20-25 minutes, or until lightly golden.

   Tip: Keep an eye on the shortbread after 15 minutes to avoid overbaking.

8. 8

   Remove the shortbread from the oven and let cool on the baking tray for 5 minutes.

   Tip: Transfer the shortbread to a wire rack to cool completely.

9. 9

   Once cooled, dust with confectioner's sugar and serve.

   Tip: Optional: Sandwich with butter or cream for an extra treat.