Carina in Print – Daily Record

Carina writes a weekly cake column for the Daily Record. Buy it every Monday or check our blog for the recipe. In addition you can sample the weekly cake at our fabulous Scottish Cafe & Restaurant at the Scottish National Gallery.

BLUEBERRY SHORTBREAD

Shortbread is a Scottish classic and every coffee we serve in our Contini Restaurants we gift a tiny piece of shortbread as a little extra treat. Different pastry cutters can make this classic a fabulous fun little surprise. Bells at Christmas shapes to love hearts for Valentines. But you can also add a little extra flavour for special occasions. This recipe uses dried blueberries. One will not be enough

MAKES approx. 70

200g unsalted butter
125g caster sugar, plus extra forsprinkling
300g plain flour, sieved, plusextra for dusting
75g cornflour
100g dried blueberries
1⁄2 tsp ground cinnamon

1. Preheat the oven to 180oC/350oF/Gas 4 and line a baking tray with grease-proof paper.
2. Cream the butter and sugar together in a bowl until light and fluffy.
3. Slowly fold in the flour and cornflour until well incorporated, then fold in the blueberries and cinnamon.
4. Transfer to a floured surface and roll out to a thickness of 3-5mm. Using a scone or biscuit cutter, cut the dough into small rounds.
5. Place on the baking tray and bake in the preheated oven for 8-10 minutes or until golden.
6. Remove from the oven and sprinkle with a little caster sugar, then leave to cool on a wire rack.