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Scottish Shortbread II

Reviewed: Dec. 31, 2012
Couldn't be simpler! And tastes like the real deal. We've visited Scotland a couple of times, once on the isle of Skye at the Hebridean Hotel Broadford. Their shortbread was made fresh daily and was always in a tin covered in castor sugar. Their recipe was too large for me to convert but this recipe of Cheryl O's has pretty much nailed it! I sprinkle sugar on it before it bakes and when I take it out. Just shake off the excess. Works beautifully in silicone bakeware, just don't slice too deep! Hard, expensive Walker's is history in this house! Thanks so much!
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