Origin: Scotland pronounced Shoartbreid
Buttery, crumbly, perfection. This Scottish classic is exactly what you want for your 5 o’clock tea when you’re having people over or just feel like indulging on something great while reading a book or watching a movie Sunday afternoon (Danger! Don’t serve all of the cookies or you’ll end having none left).
Story says that the recipe was developed duringMedieval Times. In the 16th century, the queen herself Mary Queen of Scots, had these precious biscuits included in her banquets.
They’re quite simple and straight forward, although they require a little patience if you want them to look absolutely spot on… royal treats anyone ?
Scottish Shortbread
(makes about 35 small cookies)
(makes about 35 small cookies)
Ingredients
-175 gr (1 1/2 cups) all purpose flour
-115 gr butter (chilled and diced)
-50 gr (1/4 cup) powdered sugar
-dash of salt
-115 gr butter (chilled and diced)
-50 gr (1/4 cup) powdered sugar
-dash of salt
Directions
-Preheat your oven at 160 C/325 F
-Put the flour and butter on a food processor, process into a crumbly texture (if you dont own a food processor you can always do this by hand, rubbing the butter and flour between your fingers.
-Add sugar and salt to the mixture, transfer into a bowl and with the heat of your hands, start bringing the dough together into a ball. Go gentle on kneading, you don’t want to knead to much, the idea is the less you develop the gluten in the flour the better your shortbread will look, and taste
-Roll out the dough into a rectangle about 1cm/1/2 inch thick. Transfer the dough to a baking sheet lined with parchment paper. With a knife, score the dough into the shape of cookie of your choice and prick a pattern with a fork (this allows steam to escape while cooking and prevents the dough from rising uneavingly)
-Sprinkle lightly with a little extra sugar, and bake for 35 minutes or until pale, straw color.
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