Scottish Shortbreads

Scottish Shortbreads

Scottish shortbreads are a delicious specialty. We love their particular texture, very sandy, almost melting in the mouth. Their manufacture may be very simple, with only 3 ingredients, butter, flour and sugar, it is not necessarily easy to obtain the right texture.

I had already done some tests, but I was not convinced by the result. And then, I tasted those of Mairi. She was kind enough to give me her recipe, and her tips. She simply uses cornstarch and icing sugar. It’s as simple as that, but it changes everything!

The rest is child’s play. Like her, I made them round. You can give them other shapes and flavor them as you wish.

It is important not to overcook them. They must remain very white.

These shortbreads are to be enjoyed at any time, with a cup of tea of ​​course, but above all while dreaming of the magnificent landscapes of Scotland.

For me, shortbreads will forever be linked to the Isle of Skye…

Scottish Shortbreads:

225g soft butter

110g icing sugar

225g T45 flour

110g cornstarch

1 pinch of salt

Whisk the butter and sugar until you have a creamy mixture.

Sift the flour, cornstarch and salt over it.

Mix briefly.

Preheat the oven to 160°C.

Form about 25 balls of dough and place them on a baking sheet.

Flatten them slightly with a fork.

Cook for 15/20 minutes.

Leave to cool, then store in a tin.

Isle of Skye: sheep and scenery
Isle of Skye: The Storr and Portree

Form about 25 balls of dough and place them on a baking sheet.

Flatten them slightly with a fork.

Cook for 15/20 minutes.

Leave to cool, then store in a tin.

Scottish Shortbreads

To finish: you can put the dough in a circle or a frame, and pre-cut it to give it the shape of a skirt or a rectangle.
To flavor the dough, you can replace a little sugar with vanilla sugar, or use a few drops of lemon essential oil.

Enjoy!

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