Quote Originally Posted by paulhenry View Post
I've no doubt this might be a good biscuit, but it's not shortbread, which should be hardly coloured when cooked, but the most important thing is , the dough must be worked as little as possible, the fat inhibits the gluten in the flour working, kneading the dough will do nothing but encourage the gluten to work,and in doing so making a firm biscuit when cooked , not the wonderful soft crumble/crunch you get with traditional shortbread.
My family recipe is more or less the same as Anne's of 3/2/1
*** ?
No matter what is discussed on this forum, there's always an expert that comes down with a last-word authoritative statement like that. Although a thread sharing recipes is not where I'd expect it! Very off-putting.

I guess I should give back the medals that recipes based on this one have won at highland games in traditional shortbread contests!