TRADITIONAL SCOTTISH SHORTBREAD COOKIES RECIPE | 4 ingredients Scottish shortbread
Sussan Apeh.
You simply can't say you have made cookies if you don't add this perfectly crumbly, irresistibly buttery and wonderfully delicious, shortbread cookies to the bargain. Apart from its sinfully buttery texture, it's one of the easiest cookies to make with very simple ingredients in a perfect 1:2:3 proportion!
75gramsgranulated white Sugar or caster sugar or confectionery sugar
150gramssalted softened Butter if using unsalted butter add a pinch of salt
150gramsall-purpose Flour
75gramsCorn flour or Cornstarch you can also use rice flour
Instructions
Measure out all items and set aside.
75 grams granulated white Sugar, 150 grams salted softened Butter, 150 grams all-purpose Flour, 75 grams Corn flour or Cornstarch
In a large mixing bowl, add your butter and sugar. Using a hand whisk, beat butter and sugar till just softened. If using an electric stand mixer, use the paddle attachment and whisk on low speed till just softened.
75 grams granulated white Sugar, 150 grams salted softened Butter
Next add flour and corn flour, and mix to combine. Dough will be dry, it's fine. Transfer dough to a working surface if you mixed manually and work dough gently till it forms a smooth dough. If using an electric stand mixer, add your flour and mix gently till dough is smooth on very low speed.
150 grams all-purpose Flour, 75 grams Corn flour or Cornstarch
Transfer dough to a ziplock bag (leave the bag open) or place inbetween parchment paper and using a rolling pin, roll out the dough to about ¼-inch thickness.
Preheat your oven to 160C or 325F now.
Next chill the roll out dough for 20 minutes. Now prepare your baking tray by placing a parchment paper on it, set aside.
Get your chilled dough, using any cookie cutter of your choice, cut out into any shape you like. Place them on the lined baking tray.
Using the tines of a fork, pierce each cut-out accordingly. Now chill the cut-out cookies for another 20 minutes. DON'T SKIP ANY OF THESE CHILLING PERIODS.
Place baking tray in a preheated oven and allow to bake for 25-30 minutes. Making sure not to over bake. The colour of your cookies should still be pale.
Once baked remove from oven, allow to cool for 10 minutes. Then transfer cookies to a rack to cool completely before eating or storing, or decorating.Enjoy!
Video
Notes
HOW TO STORE TRADITIONAL SCOTTISH SHORTBREAD Store the cookies in an airtight container at room temperature for up to 1 week. To freeze, allow the cookies to cool completely. Then wrap cooled cookies (a few at a time) tightly with plastic wrap. Then wrap again in foil for an added layer of airtight protection. Stash the foil-wrapped cookies in large plastic freezer bags or storage containers. They will stay fresh in the freezer for up to 2 months. For more cookies tips and recipes, feel free to sign up for my ONLINE COOKIES CLASS where I divulged all you ever need to know about cookies production.Pictorial of how to make Scottish Shortbread Cookies Pictorial of how to make Scottish Shortbread Cookies
