Prep: 40 mins (includes refrigeration time) Cook/Bake: 25 mins Oven Temp: 170 C (pre-heat) Yields: 14-16 pieces Level: Beginner
I have a special place in my heart for Scotland. The culture, the people, the music, the cuisine and of course the accent – I adore it all but my favoritest thing about Scotland are the shortbread… They are yummy, mouth-wateringly buttery and delightfully full of flavor and they beautifully complimented the hot cocoa that I perennially kept sipping to ward off the chilly weather while in Scotland. I tried to like the Irish Shortbread too but it were the Scottish ones that stole my heart even though I almost 100% sure that the difference between the two is just that of the butter 🙂
Thus, each time we came back from our trip to the UK we brought back with us a hue stash of Shortbread. Unfortunately, the Covid-19 induced lockdown has seen us finish our stash and I have been craving shortbread ever since.
When you look at the ingredients list, I think Shortbread is one of the easiest things to bake but like anything else you require a certain amount of trials and practice to find the perfect recipe. In the same vein I played around my recipe of the shortbread at least 4 times before I zero-ed onto what works best for me.
- All purpose flour (Maida) – 175 gms
- Butter – 100 gms
- Caster Sugar – 75 gms (50 gms if you don’t want it too sweet)
Step 1 – Pre-heat the oven to 170 C
Mix the flour and the sugar together and break lumps if any.
Add butter and mix thoroughly
Knead the mixture into a stiff dough
Spread the dough into a circular baking dish.
I prefer either a silicone or a tin dish because they ensure the bottom of the biscuit to be crispy too. However, here I am using a glass dish (bad idea!).
Cut the circle into slices of 8 and poke holes with a fork for a traditional look. This shape is called “petticoat tails”
You can also cut then into rectangles. This shape is called “fingers”.
Don’t forget to poke holes with a fork – this is the traditional shortbread decoration.
Step 7 – Keep the trays in the refrigerator for at least 30 mins.
Step 8- Take the baking trays out of the refrigerator and put them in the oven. Bake them for about 25 mins.
Step 9 – Once the shortbread has browned, take them out of the oven and you may have to take a knife through the edges of the slices to prevent slices from sticking to each other as they cool. Once the shortbread start to harden, transfer them gently onto a cooling rack.
This is really one of the easiest recipes for a biscuit/cookie and one that results in a yummy melt-in-the-mouth results 🙂