Perfectly crumbly and buttery highland shortbread is as basic and simple as a cookie (biscuit) can get.
I am sharing with you the original shortbread cookies, made with basic pantry ingredients, as I learned to make from my Scottish friend Alica!
Shortbreads are wonderful with coffee or tea any time of day. Kids love them as much as grown-ups!
INGREDIENTS:
225gr plain flour
100gr corn flour
100gr icing sugar
225 gr unsalted butter
1 teaspoons vanilla extract
METHOD:
Preheat oven to 180 C degrees
Mix dry ingredients
Pour melted butter into and mix
Press into a well grease square oven tin (it should be about 1.5cm thick
Bake for 40 minutes or until pale golden
Mark into pieces while hot, sprinkle with sugar and leave in the tin to cool
Tips:
1. This batch of the dough fits perfectly into an oven tin lined 21x27 cm
2. Press the dough evenly into the pan and smooth the surface
3. Score the surface of the dough with a sharp knife to outline 16 fingers
4. If you want them crispy, transfer them to a cookie sheet and then turn off the oven and put them back in the warm oven for 20 minutes
5. Cool completely before storing them
6. If you want to freeze them, put layers of cooking paper between layers of cookies
Shortbread is very simple, very easy to make and once you’ve made it yourself there will be no need to buy it again!
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