Shetland Shortbread is a traditional Scottish recipe for making a shortbread biscuit (cookie), but using cornflour (cornstarch) in the mixture. The full recipe is presented here and I hope you enjoy this classic Scottish dish of Shetland Shortbread.
Melt the butter in a saucepan then take off the heat and stir-in the dry ingredients. Turn onto a lightly floured surface and knead until smooth then pat or roll the dough onto a lightly-greased baking tray until about 1.2cm deep.
Prick the surface all over the fork (this will prevent the dough from curling) then place in an oven pre-heated to 160°C and bake for about 15 minutes, or until the shortbread is a pale golden all over.
Remove from the oven and whilst still hot cut into strips about 3cm across and some 6cm in length. Allow to cool completely on a wire rack before serving.
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