Beremeal Shortbread from A Taste of Scotland’s Islands by Sue Lawrence
I love the addition of some beremeal to a buttery shortbread. It adds a deep, slightly earthy edge — and good colour — to a basic shortbread recipe. It is also very versatile. You can roll the...
Ingredients
- 100 g beremeal
- Caster sugar, to dredge
- 250 g self-raising flour
- 150 g icing sugar, sifted
- 250 g butter, softened to room temperature
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