The classic Scottish shortbread recipe, shared by a Scottish baking judge! I grew up on shortbread and Pride and Prejudice so it’s always been a goal to master a homemade version. I found this recipe on @christinascucina blog and it firmly beat the Ted Lasso copycat recipe that I was using. They are perfect for Valentine’s Day in this floral shortbread pan Dave got me last year! 1 c butter salted, softened 2 ½ c all-purpose flour ½ c granulated sugar ½ tsp sugar to sprinkle in pan - Heat oven to 375º F. Mix the butter and sugar together, do not cream. Christina suggested using the butter when it’s between room temp and straight of the fridge. I left it out for an hour then started making the dough. - Add the flour and mix to a stiff consistency. Don’t overwork the dough; stop when it just comes together. - Christina suggests rolling out the dough into the shape of a pan or tin you want to bake them in. I poured the dough into a shortbread pan and pressed it. Poke holes evenly with a fork to let the dough breathe. - Place in oven and bake for 20-30 mins until edges start to brown.