Traditional Scottish Shortbread biscuits

Time: 1 hour 30 min.

Shortbread is a quintessentially British pastry with Scottish roots. It was first baked in the Middle Ages, exclusively for major holidays. Later, shortbread became an integral part of Sunday tea and has spread far beyond the borders of Great Britain. In Catholic countries, shortbread is baked primarily for Christmas. Try these tender, melting shortbread cookies.

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Recipe:

Cream 220 g of butter with 1/4 cup of sugar and 0.5 cup of powdered sugar until white. Separately, mix 2 cups of flour and 1 teaspoon of salt, then stir into the butter mixture.

Place the dough in a greased square (20 cm) or round (22 cm) tart pan. Use a fork to make holes in the pan in the shape of a wedge, stripes, or diamonds and refrigerate for half an hour. Bake for 1 hour at 150°C. Cool the finished cake and cut along the pattern. Dip in chocolate sauce.