Animal Crackers.

As a small thank you to a friend I made these shortbread biscuits yesterday. (Animal patterns are not compulsory). It's a traditonal Scottish shortbread recipe; you won't find any semolina or icing sugar here. To me they taste of comfort and Christmas, of welcomed tea breaks in cosy rooms, sheltered from the cold outside.


Elspeth's Shortbread.

• 6 oz plain flour
• 4 oz butter
• 2oz caster sugar
• 1 oz cornflour
  

1. Pre-heat oven to 175C, Gas mark 3.
2. In a food processor, or by hand beat together the sugar and butter.
3. Add the sieved flour and cornflour to the mixture and beat until it comes together to form a smooth ball.
4. Roll out the dough to half an inch thickness on a floured board and either cut into rounds, fingers, or shape into petticoat tails. (You can press patterns into the shortbread using a carved rolling pin or cookie mould. These aren't commonly available but you can get them at House on the hill, which is where my animal patterned rolling pin came from).
5. Prick the surface of the shortbread shapes with a fork.
   
6. Bake until firm, crisp around the edges and a lovely pale golden brown colour (about 25min)
7. Shake caster sugar over the top of the shortbread as soon as it comes out of the oven.
8. Cool on a wire tray and keep in an air tight container