SHORTBREAD: These Scottish biscuits are truly irresistible!

published on 19 March, 2026 at 11:27

INGREDIENTS (about 16 cookies)

300g (2 1/2 cups) all-purpose flour

210g (3/4 cup + 3 tbsp) butter

90g (1/2 cup) sugar

1 pinch of salt

METHOD

1. Add the flour and the butter cut into pieces to a mixer. Blend until you obtain a sandy, crumbly mixture.

2. Transfer the mixture to a large bowl and add the sugar and salt.

3. Mix quickly with a spoon to distribute the ingredients evenly.

4. Continue kneading with your hands until a workable dough forms.

5. Transfer the dough to a work surface and continue kneading until you obtain a rectangular dough block.

6. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

7. Roll out the dough with a rolling pin, using a little flour if needed, until you obtain a shape as close as possible to a rectangle.

8. Trim the edges to obtain a rectangle about 30cmx20cm.

9. Cut the cookies using a pastry wheel or a knife. Each cookie should measure about 10cmx3cm.

10. Prick each cookie with a wooden skewer.

11. Place the cookies on a baking tray lined with parchment paper.

12. Bake at 180°C/350°F for about 15 minutes. Let cool before serving.

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