Happy Burns Night, or Day, depending on when you are reading this!
When I started my blog several months ago, my very first recipe was for an old favourite of mine, shortbread. Looking back recently, I thought that the recipe could do with a bit of an update. Now I have a dairy-free version which I am very happy with and so, I have updated my original recipe, timing it for this year’s January 25th celebration.
For a couple of weeks now, I’ve noticed that my Scottish recipe posts have been receiving quite a few views, so here are links to other recipes you might like to try this January 25th: tattie scones, chocolate haggis, vegan haggis and Burns Night mini chocolate haggis.
On with the recipe. I have given my shortbread rounds a suitably Scottish flourish by embossing them with a thistle on the top. If you don’t have a traditional shortbread mould, then simply roll out the dough and cut out rounds using a plain or fluted edge cookie cutter. Prick the tops and press the edges with the fork before baking.
Here’s the link back to the updated original shortbread recipe – now dairy-free and vegan as well as gluten-free – and if you are using a shortbread mould, there are some step by steps images to help you.
That’s all for this week. I’m off for a wee dram; I’ll be posting again soon. Sláinte!