Le tagliatelle dello Zio Fergus

Io, per tenere fede al mio nick, ieri ho cucinato gli shortbread (biscotti scozzesi)... eccovi la ricetta - avallata dalle mie care amiche d'oltremanica.

SHORTBREAD

225 g/8 oz butter (slightly salted)
100 g/3.5 oz golden caster sugar + extra
225 g/8 oz plain flour
100 g/3.5 oz cornflour

1. Soften the butter slightly then place in a food mixer with the sugar and cream them together until pale: this will take at least 3-5 minutes or double that time if beaten by hand.

2. Sift in the flour and cornflour and process very briefly - until just brought together. Do not over process.

3. Tip into a lightly buttered 23 x 33 cm/9 x 13" swiss-roll tin. Using floured hands, press down all over to level the surface.

4. Prick all over with a fork then bake at 150 degrees C/300 degrees F/Gas 2 for 45-50 minutes, or until pale golden brown.

5. Shake over some sugar from a dredger then cut into squares or fingers. Leave for 5-10 minutes on a wire rack to cool completely.