Shortbread is a well known and traditional Scottish biscuit - buttery, crumbly yet crisp and just delightful! We've created our own Spice Pots 'Indian' Shortbread recipe using our Sweet Spice blend to add a hint of cinnamon, cloves, ginger, caraway, coriander, fennel, nutmeg and all spice to the biscuit mixture.
To make these into Strawberry Shortcakes, top a shortbread biscuit with crème fraiche or whipped cream, some thinly sliced strawberries and another shortbread biscuit on top!
Ingredients:220g hard butter
220g plain flour
110g icing sugar
2 teaspoons Sweet Spice blend and a little bit more for the sugar coating.
1. Heat oven to 180°C (160°C for fan) or Gas Mark 4.
2. Blend all the ingredients in a food processer until it forms a well-mixed soft dough.
3. Turn out dough onto a floured work surface and knead. Roll out to 3-4mm and cut into rounds (or fingers). Prick each round several times with a fork and bake in the oven for approx. 12 minutes until light and golden coloured.
4. Remove from the oven onto a wire tray and allow to cool slightly. When still warm, dip and coat each biscuit in a mixture of half sugar and half sweet spice.