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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