Highland Fling and simple Highland butter shortbread biscuits

We went to Scotland. Not the highlands but we did dance. I don't think it was a highland fling even though I did get flung around quite a bit. Maybe that's because I kept going in the wrong direction. One of Hannah's old school friends got married in Edinburgh last month (18/7) and we were invited. As her friend is an opera singer and her new husband a conductor/concert pianist the music was awesome in the true meaning of the word. Really awesome...not your favourite band awesome but Bach and Mendelssohn awesome...(you wouldn't know it, they look more like hipsters or an indi band than classically trained musicians) It's a shame the video files are too long for the blog so I can't post them. Just the bagpipes...so I recommend fingers in ears if you click on it...

We were greeted on arrival by a kilted bagpiper and then more kilts as the groom and his brothers, the cute little nephews, then gradually all the guests appeared. The wine flowed, the band played and everyone danced the night away...

These highland shortbread biscuits remind me of my highland fling...

It is so easy to make Butter shortbread just like the real Mccoy. If you've never made them before you MUST have a go...

Butter shortbread

Ingredients:

• 2oz  caster sugar plus a little extra. I used golden caster sugar
• 4oz butter or non-dairy alternative. I used slightly salted butter
• 6oz plain flour. I used strong white flour because I didn't have any regular plain flour and they turned out amazingly  good. 

Method:

1. Cream the butter and 2oz of sugar.
2. Add the flour and continue to beat together. Draw together and make into a ball of dough.
3. Sprinkle a little sugar onto a clean work surface and roll out the dough until about half and inch, that's about a centimetre thick. I made twelve biscuits.
4. Cut into fingers and place onto a baking tray prepared with baking parchment. Prick with the tines of a fork and bake for about fifteen to twenty minutes until pale golden brown. 
5. Leave to cool for a little before transferring to a wire rack. 

I'm not a big biscuit fan but these are extremely moreish and so easy to make.  

I've just put the second batch into the oven...double quantities this time...

I've got photos of Edinburgh city that I'll share later...
debx