Arranged with margarine, flour, sugar and a touch of salt, shortbreads are the exemplary Scottish brittle bread rolls that go with tea and the sky is the limit from there.
Prepared with butter, flour, sugar and a pinch of salt, shortbreads are the classic Scottish crumbly biscuits that accompany tea and more.
Ingredients
Sweet pastry Per 30 pieces
250 g of butter140 g sugar, example raw or white sugar2 sockets of salt350 g made with flour
How to proceed
Preparation: 20 minutesRefrigeration: at least 30 minutesBaking for pan: 8-10 minutesTotal time: 1 h 10 min.
With a food processor or electric mixer, work the butter and sugar for approx. 2 minutes until a nice cream is obtained. Stir in the salt and flour and keep stirring until you get a mass of crumbs. Pour the mass on the work surface or on a sheet of baking paper and compact everything with your hands. Cover the dough with a second sheet of baking paper and roll it out into a sheet of approx. 5 mm thick. Refrigerate for at least 30 minutes.
Preheat the oven to 180 ° C. From the dough, cut out shapes as you like, eg. rectangles of 3 x 8 cm or discs of approx. 6 cm Ø. Arrange the biscuits on baking sheets lined with baking paper, spacing them a little from each other. Prick each shortbread 2–3 times with a fork. Bake the cookies, one tray after the other, for 8-10 minutes, supervising the cooking. While one pan is cooking, put the other in the fridge. As soon as the edge of the biscuits turns golden, the shortbreads are ready. Remove from the oven and let cool on the pan. You may be interested to read Moroccan coffee with cinnamon recipe/ millefeuille cake with the cream recipe.
Useful tips
In a cookie tin, in a cool place, the shortbreads will keep for approx. 2 weeks.The colder the cookie dough is before being baked, the more the shortbreads will retain their shape.Using raw sugar, the cookies acquire a slight caramel flavour.
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