Posted on Friday, 10th January, 2014
With Burns night fast approaching, we asked the Chef, David Friel, to take some time out of his busy schedule to give us his recipe for a lovely batch of shortbread.
Chef has been kind enough to give us the recipe for a large and a small batch, depending on how many people you decide to share your shortbread with.

Please follow the instructions below, and let us see the finished result.


Recipe 1: Large Batch
3600g Plain flour
1760g Cornflour
1760g Icing sugar
3600g Butter
Recipe 2: Small Batch
225g Plain flour
110g Cornflour
110g Icing sugar
225g Butter
 Cook at 150°C for approximately 15 minutes.


First of all you have to mix all the ingredients together. Once you’ve done this, wrap the mixture in cling film or greaseproof paper and rest in fridge for 30 minutes.

After 30 minutes, remove your mixture from the fridge. Then you need to roll out and cut or shape the desired size, then place on a baking tray or non stick mat and cook at 150°C for approximately 15 minutes.

When it’s still hot sprinkle some caster sugar over the shortbread and allow it to cool down before storing it in an air tight container until ready to use.

After following these simple steps with the ingredients listed, you should have a delicious batch of shortbread that you can share with your friends, family and colleagues (or keep to yourself).
As we said before, we would love to see the finished article, so please share your own shortbread photos with us on Facebook or Twitter.
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