Shortbread
Scotland’s butter biscuits, made with just three ingredients and a texture that melts in the mouth. In Edinburgh they’re a must at Hogmanay, the Scottish New Year.
Ingredients
- 250 g butter at room temperature
- 125 g sugar
- 375 g flour (or 300 g flour and 75 g rice flour)
- 1 pinch of salt
- Sugar for dusting
How to make it at home
- Beat the butter with the sugar until creamy.
- Add the flour and salt and mix with your hands just until it comes together as a dough.
- Press it into a tin of about 20 × 30 cm, a finger’s width thick, and prick it with a fork.
- Mark the portions with a knife and chill for 20 minutes in the fridge.
- Bake at 160 °C for about 30 minutes, until barely golden. Sprinkle with sugar and cut while hot.
The trick: Don’t let it brown too much: it should stay pale.