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.
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.
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.
