Brigitte Wilkinson’s Scottish shortbread are “edible get well cards” for sick friends

Brigitte Wilkinson started making Scottish shortbread biscuits to give as “edible get well cards’’ to her friends and relatives.

Brigitte Wilkinson said the biscuits were perfect with a cup of tea or coffee.

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BRIGITTE Wilkinson started making Scottish shortbread biscuits to give as “edible get well cards’’.

The delicious biscuits were given to friends and relatives who were not well, to let them know Mrs Wilkinson was thinking about them and to assist them while they recovered.

“Now I make them to say thank you such as at Christmas time,’’ she said.

“I make them for those who have given exceptional service such as to staff at the post office, chemist shop and newsagency, to the hairdresser and to friends of course.’’

Mrs Wilkinson, 76, of Leumeah, said Scottish shortbread biscuits were also a great recipe to make with children.

“They are very easy to make,’’ she said.

“Children love to help and learn how to bake.’’

Brigitte Wilkinson, 76, of Leumeah, said Scottish shortbread biscuits were very popular with her family members and friends.

She said to make the perfect batch of biscuits it was essential to cream the butter and caster sugar together until white in colour.

“This means the sugar has been absorbed by the butter,’’ she said.

Mrs Wilkinson learned to make the biscuits during the three-year catering course she completed in London.

She studied at the College of Domestic Subjects on Buckingham Palace Rd, in Victoria, from 1958 to 1960.

Scottish shortbread biscuits

Ingredients:

250g unsalted butter, softened to room temperature; 90g castor sugar, 350g plain flour, 60g cornflour (or rice flour), ½ teaspoon baking powder, a pinch of salt and a teaspoon of vanilla essence

Method:

Cream the butter and sugar together until white in colour.

Add dry ingredients slowly to the mixture but leave a little flour (about 2 tablespoon) for later to roll out the dough.

Mrs Wilkinson said it was essential to cream the butter and caster sugar together until they were white in colour.

You must be able to handle the mixture, but not have it too dry (with flour) or it will break up.

Roll out the dough to Icm thickness and use fancy cutters to cut it your desired shape.

Place the biscuits on a greased baking tray. Bake in the oven at 160C for 15 about minutes.

Biscuits will be pale in colour.

Remove from the oven and cool the biscuits on the tray.

I place mine in glass jars, such as empty jam jars, to give away.

Glass jars are previously scalded with boiling water.

Alternatively, store the cooked biscuits in an airtight tin.

Enjoy with a cup of tea or coffee.

If you have a large mixer/blender, I recommend doubling the recipe.

I use a Kenwood which copes very well with twice the quantities.