As the third and final course for Friday’s Digital Dinner Party I’ll be demonstrating how to bake these classic Scottish Shortbread biscuits. Inspired by the work of Dr Emma Bond, who has been researching sugar-refineries in Greenock, Scotland. Dubbed ‘Sugaropolis’ in the mid-19th century, Greenock became a global hub for this sweet commodity, attracting a diverse community that included both the working classes and wealthy industrialists. Shortbread was a confection which crossed class boundaries, eaten particularly at celebratory occasions, such as Christmas and New Year.

Scottish Shortbread

Ingredients:
200g Plain flour
125g Unsalted butter
55g Caster sugar (plus extra to sprinkle)

Method

Cream the butter and sugar in a blender
Add the flour and blitz until the mixture looks like breadcrumbs
Empty onto a work surface and knead it together with your hands
Wrap in cling film and leave in the fridge for 30mins
Pre-heat oven to 180C (fan oven)
Once chilled remove the dough from fridge
Roll the dough out on a lightly floured surface, to the thickness of a £1 coin
Cut rounds with a biscuit cutter and place shapes on a lined baking tray
If imprinting with a biscuit stamp, flour the stamp first and press lightly
Sprinkle with caster sugar and bake for 10-12 minutes or until golden
Remove from oven and allow to cool on baking tray

The Digital Dinner Party
Part of the British Academy Virtual Summer Showcase.
British Academy Zoom Webinar | Online
Friday 19 June 2020 | 6.30 - 7.30 pm