Time: 1 hour 15 minutes
Complexity: easily
Servings: 16

Scottish shortbread is traditionally made from butter, sugar, and flour. This minimal set of ingredients is found in almost every home, and by mixing them in the right proportions, you can treat yourself to delicious, melt-in-your-mouth cookies anytime. Add some rice flour to the wheat flour, and the cookies will be even more fluffy and delicious. Don't forget the special decoration that makes Scottish shortbread recognizable worldwide: prick the dough with a fork before baking.

Ingredients:

• 3/4 cup (180 g) butter, room temperature
• 0.5 cup brown sugar
• 1 and 1/4 cups flour
• 1/4 cup brown rice flour
• 0.5 tsp salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, brown sugar, premium flour, rice flour

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Preparation:

Step 1
• Preheat oven to 150°C. Grease a 22cm fluted springform pan with a removable bottom and place it on a baking sheet.
Step 2
• Beat the butter and brown sugar vigorously, or use a mixer fitted with the paddle attachment, until pale and fluffy, about 3 minutes. When mixing shortcrust pastry, it's crucial to thoroughly cream the butter and sugar. This will ensure melt-in-your-mouth cookies.
Step 3
• In a separate bowl, sift the flour, rice flour, and salt. Add this mixture to the butter and stir. Dust your hands with flour and tip the dough into the pan, pressing it evenly. Use a fork to prick the dough all over, pressing it into the bottom of the pan. Bake for 60 minutes, until golden brown. Immediately after removing from the oven, cut the shortbread cookies into 16 slices and cool completely in the pan.
  
  
  These shortbread cookies will get even more delicious in a few days. They can also be frozen. Store the cookies in an airtight container for up to 10 days.

Votes: 5

Author of the recipe - Anna Olson is a pastry chef and television host.