Scottish Shortbread
2 cups all-purpose flour
1/4 tsp. salt
2 blocks butter at room temperature
1 cup superfine sugar (process granulated sugar in a food processor/coffee grinder)
Preheat the oven to 275 degrees. Use a 9-inch round cake pan. (Optional: line the pan with a parchment paper circle) Sift the flour and salt together into a bowl, and whisk. In a separate bowl, cream the butter and sugar. Use your hands to gently mix the flour into the butter mixture until pea sized clumps. (As close as you can get is fine.) Do not overwork, this makes a lighter flaker shortbread. Pour the mixture into the pan and gently press down. Use your fingers and gently press along the edges. Then take a fork and poke holes all over the pan. Bake for about 1 hour. Until golden. Leave in the pan to cool completely. You can either cut into the desired shapes in the pan or invert onto a plate and then cut it.
(Next up Madeleine Cookies)
If these are the same ones you sent to me (SB) they were absolutely delicious. Now I can make my own. Thanks.
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