Scottish Shortbread
50 min
total
4
people
444
calories per serving
Ingredients
4 people
- 116.7 gUnsalted butter (softened)
- 50 gWhite sugar (granulated)
- 166.7 gWheat flour (sifted)
- 33.3 gCorn starch (dry)
- 0.7 pinchFleur de sel
Method
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.
- 1
In a mixing bowl, cream the softened butter with the white sugar. The mixture should turn pale and creamy under the spatula.
- 2
Add the wheat flour, cornstarch, and fleur de sel. Rub the dough between your palms to combine the ingredients without overworking it.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight tin at room temperature for up to two weeks.
4.6
33 reviews
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