👨‍🍳 Instructions

1. 1

   Preheat oven to 160°C (320°F). Lightly grease and line a baking tray.

   💡 Tip: Using parchment paper makes removing the shortbread easier.
2. 2

   In a large bowl, cream together the softened butter and caster sugar until light and fluffy.

   💡 Tip: Ensure the butter is at room temperature for best results.
3. 3

   Gradually beat in the Scotch whisky and salt.

4. 4

   In a separate bowl, mix together the oats and plain flour.

5. 5

   Add the dry ingredients to the wet ingredients and mix with a knife or spatula until a soft dough forms. Do not overmix.

   💡 Tip: The dough should just come together; overmixing can make the shortbread tough.
6. 6

   Turn the dough out onto a lightly floured surface. Gently knead for a minute until smooth. Press the dough evenly into the prepared baking tray, about 1cm thick.

7. 7

   Prick the surface of the dough all over with a fork. Score into fingers or squares.

   💡 Tip: Pricking helps prevent the shortbread from puffing up too much.
8. 8

   Bake for 25-30 minutes, or until pale golden brown around the edges. Do not overbake, as shortbread continues to cook as it cools.

   💡 Tip: Keep an eye on the shortbread towards the end of baking to prevent burning.
9. 9

   While still warm, re-cut along the scored lines. Leave to cool completely on the baking tray before breaking apart.

   💡 Tip: Cutting while warm makes it easier to get clean breaks.