Lecturer Elaine hopes to give a lesson in true Highland shortbread
1. Preheat oven to 160°c.
2. Mix together both flours, the sugar and salt. Rub in the butter with your fingers until the mixture is like fine breadcrumbs.
3. Beat the egg and mix with the milk. Make a well in the middle of the flour mixture and pour in the egg and milk mixture.
4. Knead with your hands until you have a soft pastry.
5. Sprinkle a board with some rice flour and roll the pastry out thinly. Prick with a fork and use a round pastry cutter to make the biscuits.
6. Place on greased paper and bake in the oven at 160°c until golden brown, then cool on a wire tray.
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