Scottish Shortbread
4 servings
60 minutes
Scottish shortbread is a true symbol of traditional Scottish cuisine, rooted in the country's deep history. Its origins trace back to the Middle Ages when butter was a key ingredient in rich pies. The biscuit has a crumbly, soft texture and a sweet caramel flavor thanks to brown sugar. The secret to its tenderness lies in the combination of butter and two types of flour, including rice flour, which gives the dough a special lightness. It is perfect for tea time, especially with hot black tea or coffee. This treat brings warmth and coziness to the home atmosphere, beautifully complementing evening conversations or festive gatherings.
1
Prepare all the ingredients.
2
Add softened butter to the brown sugar.
- Brown sugar: 100 g
- Butter: 180 g
3
First, it is necessary to gently mix the sugar into the butter with a whisk.
- Sugar: 50 g
- Butter: 180 g
4
Then beat with a mixer for 1-2 minutes until a uniform fluffy mass is achieved, but no longer. It's important not to overbeat the butter.
5
Sift rice flour into the obtained oily mass. If there is no ready flour, you can make it yourself by grinding rice in a coffee grinder.
- Rice flour: 50 g
6
Carefully mix in the rice flour with a spatula. Sift the wheat flour beforehand and add salt to it. Introduce the flour into the dough gradually, as the gluten content may vary. The dough should be soft but not overly packed with flour.
- Wheat flour: 160 g
- Sea salt: pinch
7
Place the dough in the baking pan. First, put parchment paper at the bottom of the pan; no need to grease the paper.
8
Flatten the dough across the entire diameter. It may stick and stretch, so you can sprinkle a little flour. Prick the dough with a fork and immediately cut it into 8 pieces.
9
Bake in an oven preheated to 160 degrees for about 25-30 minutes, the dough should brown.
10
Sprinkle the finished cookies with sugar. They can be served hot or cold.
- Sugar: 50 g