It is no secret that I love Owls and so I thought I’d add a twist-twoo to a traditional Scottish shortbread recipe:
2oz caster sugar
6oz plain flour
Preheat the oven to 190 degrees C/ about Gas mark 5. Beat the butter and sugar together until smooth and fluffy. Stir in the flour spoon by spoon until you have a smooth paste. Turn out onto your worktop/ table (make sure it’s clean) and roll out until the dough is 1cm thick. Cut out rounds and put on baking trays. Now chill in the fridge for 20 minutes or so – it’s this that makes shortbread really melt in the mouth-ish. Bake in the oven for 15-20 minutes or until pale golden in colour. Leave to cool on a wire rack.
NB/ If you’re going to decorate the shortbread to owls, then do so before cooking. Use chocolate buttons for eyes and royal icing or half almonds for the break.