Scottish Shortbread

A buttery shortbread that melts in the mouth with a rich fresh butter taste. The texture is dense yet crumbly, baked to a pale golden hue.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 445
• Protein: 4 g
• Carbs: 51 g
• Fat: 25 g

Ingredients

• 116.7 g Minimum butter sweet ( softened )
• 50 g White sugar ( granulated )
• 166.7 g Wheat flour ( sifted )
• 33.3 g Corn starch ( dry )
• 0.7 pinch Fleur de sel

Instructions

1. Creaming the butter

   In a mixing bowl, cream the softened butter with the white sugar. The mixture should turn pale and creamy under the spatula.

2. Incorporating dry ingredients

   Add the wheat flour, cornstarch, and fleur de sel. Rub the dough between your palms to combine the ingredients without overworking it.

3. Shaping and resting

   Press the dough into a rectangular mold about 1 cm thick. Smooth the surface, prick with a fork, and chill to firm up the butter.

4. Slow baking

   Bake at 150°C. The biscuit should stay blonde, almost pale. Cut into fingers immediately after removing from the oven while the dough is still soft.

Chef's tips

• The secret lies in the quality of the butter; use butter with at least 82% fat content.
• Do not overwork the dough once the flour is added, or the biscuit will become tough instead of crumbly.

Storage

Store in an airtight tin at room temperature for up to two weeks.