YASMEEN’S SCOTTISH SHORTBREAD

1 cup of icing sugar
250 g pure butter. not margarine
2¾ cups cake flour

Leave butter out of refrigerator for at least two hours to reach room temperature. It must not be too hard or too soft.
Beat butter and sugar until light and fluffy.
Add the sifted cake flour and make into a dough. Dough must be stiff, not soft.
Form the dough into three large and long rectangles and leave it in the fridge for one hour.
Slice and dip in normal sugar.
Lay in baking tray.
Bake at 180 °C for 12 minutes.

Photo and recipe: Yasmeen Ibrahim