Traditional Scottish Shortbread

1. Put sugar, butter and sifted flours and baking powder in separate piles on a clean surface.
2. Knead butter and sugar together.
3. Gradually draw in the flour, kneading well.
4. When the mixture is a stiff paste, break into two pieces.
5. Roll out each piece into a circle that's a little over 1 cm (or ½ inch) thick. The circles should be about 16cm in diameter.
6. Pinch edges, pierce with a fork in lines and dust with a little extra sugar on top.
7. Place in fridge for 15-20 minutes to chill.
8. Bake in a slow oven until golden. (I bake mine in a fan-forced oven at 145 degrees celsius for about 40 minutes.)

Air Fryer Method

1. Using the 3.2L Kmart Air Fryer (or equivalent), cut a circle of baking paper the same size as the bottom of the basket.
2. Use only half of the amount of each ingredient listed above.
3. Follow the instructions above to combine the sugar and butter and then the flours and baking powder.
4. Form the mixture into one ball and place on the baking paper.
5. Using a rolling pin, glass or your hands, roll or flatten out the mixture to form a circle about 16cm in diameter. Use your hands to keep the shape circular and smooth out any cracks that appear at the edges.
6. Pinch edges, pierce with a fork in lines and dust with a little extra sugar on top.
7. Place in fridge for 15-20 minutes to chill.
8. Heat air fryer at 180 degrees celsius for 3 minutes before placing shortbread in the air fryer.
9. Carefully place shortbread in the air fryer basket and cook at 140 degrees celsius for 30 minutes.
10. Allow to cool completely in the basket before removing the shortbread in one piece and then cutting in squares with a sharp knife.