Shortbread
A crumbly Scottish butter biscuit, lightly golden.
Active time25 min
Cooking45 min
Total2 hResting : 1 h
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Ingredients
- 225 g softened unsalted butter
- 300 g plain wheat flour
- 100 g caster sugar
Preparation
Mix the softened butter and sugar in a bowl with a spoon until smooth. Add the flour and gently bring the dough together without prolonged kneading; it should just hold together.
225 g softened unsalted butter300 g plain wheat flour100 g caster sugar- bowl
- spoon
Line a round 23 cm tin for the reference batch with baking paper. Press in an even layer without packing it tightly. Score portions with a knife and prick with a fork. Chill for 30 minutes. Meanwhile, preheat the fan oven to 160°C.
- round tin
- baking paper
- knife
- fork
- oven
Bake for about 45 minutes, until set and lightly golden. Carefully retrace the scored lines while still warm. Cool in the tin for at least 20 minutes, then unmould carefully and let cool completely before separating the portions.
- oven
- round tin
- oven gloves
- knife
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration