Scottish · FROM THE FDR RECIPES KITCHEN
A small round of buttery shortbread with a fine, crumbly texture. The dough should come together with light handling, not bread-style kneading.
Heat the oven to 300°F (150°C). Line an 8-inch round pan with parchment.
Rub the butter into the flour and sugar, then gently press the crumbs together until they form a dough.
Press evenly into the pan. Prick with a fork and lightly mark eight wedges.
Bake for 50–60 minutes, until set and pale golden at the edges. It should not become deeply browned.
Let stand for 10 minutes, then cut along the marked lines. Cool fully before lifting out. Sprinkle with extra sugar if desired.
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Adapted from archive recipe 652. Unsalted butter replaces the branded margarine; the flour and sugar weights are retained.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
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