Treacle Scottish Shortbread

Instructions

1. 1

   Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.

   Tip: Use a lined baking tray to ensure the shortbread releases easily.

2. 2

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

   Tip: Make sure to use softened butter for the best results.

3. 3

   Add the golden syrup and mix until well combined.

   Tip: Take care not to overmix, as this can lead to a dense shortbread.

4. 4

   In a separate bowl, whisk together the flour, baking powder, and sea salt.

   Tip: Make sure to sift the dry ingredients for a lighter texture.

5. 5

   Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

   Tip: Use a gentle touch to avoid overmixing.

6. 6

   Wrap the dough in plastic wrap and chill in the fridge for 10 minutes.

   Tip: This will help the shortbread to firm up and make it easier to work with.

7. 7

   On a lightly floured surface, roll out the dough to a thickness of 5mm.

   Tip: Make sure to keep the dough chilled throughout the rolling process.

8. 8

   Use a cookie cutter or the rim of a glass to cut out the shortbread shapes.

   Tip: You can also simply cut the dough into squares or rectangles if you prefer.

9. 9

   Place the shortbread shapes on the prepared baking tray, leaving about 1cm of space between each piece.

   Tip: Make sure to leave enough space for the shortbread to expand during baking.

10. 10

    Bake for 20-25 minutes, or until the shortbread is lightly golden.

    Tip: Keep an eye on the shortbread after 15 minutes, as the baking time may vary depending on your oven.

11. 11

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

    Tip: This will help the shortbread to set and make it easier to handle.

12. 12

    Transfer the shortbread to a wire rack to cool completely.

    Tip: Use a wire rack to allow air to circulate around the shortbread and prevent it from becoming soggy.