YASMEEN’S SCOTTISH SHORTBREAD

YASMEEN’S SCOTTISH SHORTBREAD
(3 ingredients only but the most delicious biscuit)
1 cup of icing sugar
250 gram pure butter not margarine
2 and 3/4 cups cake flour

Leave butter out at least 2 hours before baking so it’s at room temperature. Can’t be too hard or too melted.
Beat butter and sugar until light and fluffy.
Add the sifted cake flour and make into a dough.

Dough is stiff not soft.
Form the dough into 3 large and long rectangles and leave it in the fridge for 1 hour.
Slice and dip in normal sugar
Lay in baking tray
Bake at 180ºC  for 12 minutes.
Photo and recipe: Yasmeen Ibrahim