Chef notes
Inspired by a French recipe, this short pastry biscuit has become synonymous with traditional Scottish baking. We love adding dried fruits to give extra flavor, but these are delicious any way you make them. They're especially good with a cup of tea or a good stiff drink if you're brave enough!
Ingredients
- 4½ ounces caster (superfine) sugar, plus more for dusting
- 7 ounces (1¾ sticks) unsalted butter, softened
- 11 ounces (2¾ cups) all-purpose flour
- 2½ ounces cornstarch
- 3½ ounces dried blueberries
- 1/2 teaspoon ground cinnamon
Preparation
1.Preheat oven to 350°F. Line a baking sheet with parchment paper.
2.In a medium bowl, using a hand mixer (or in a stand mixer fitted with the paddle attachment), beat butter and sugar together until light and fluffy.
3.Slowly fold in the flour and cornstarch until well incorporated. Fold in the dried fruit and cinnamon, if desired.
4.Transfer the dough to a floured surface.
5.Roll the mixture to about 1/4-inch thick, cut small biscuits using a sharp knife or pastry cutter.
6.Bake for 8-10 minutes, until golden brown.
7.Sprinkle with a little caster sugar right when they come out of the oven.
8.Cool on a wire rack and serve. Store in an airtight container.
