Gairloch Shortbread

Pre-heat oven to: 180°C/350°F/Gas 4
Time in oven: 40 minutes
Makes: 21 fingers


4 oz/110g margarine
2 oz/50g caster sugar
5 oz/125g plain flour
1 oz/25g cornflour

2 oz/50g margarine
4 level tblsp icing sugar
3 level tblsp syrup
1 level tsp cinnamon or ginger


1. Beat margarine and sugar to a soft cream.
2. Add sifted flour and cornflour and mix well.
3. Press mixture into a greased 7″/18cm square sandwich tin.
4. Bake until golden brown.

1. Gently mix all ingredients together over low heat, until thoroughly blended.
2. Pour over shortbread while still warm.
3. Cut into fingers when cold.

Sena Leitch, Thurso