Scottish shortbread
Incredibly crumbly, fluffy, sandy, buttery and delicious is the Scottish shortbread. Very simple and with very few ingredients you can make the famous shortbread cookies from Scotland yourself. They are not only suitable for Christmas, but taste delicious all year round.
Servings 33 cookies
Ingredients
- 200 g (vegan) butter cold
- 100 g sugar**
- 200 g wheat flour**
- 100 g rice flour**
- 1/4 tsp salt
Instructions
- Mix wheat flour, rice flour, sugar and salt.
- Add cold butter and chop it finely. You can do it in a mixer, keep rolling butter in the flour mixture and grate it with a grater or chop it with a sharp knife.
- Now knead the butter-flour mixture briefly and briskly into a homogeneous dough.
- Put the dough into a breakfast bag and flatten it into a rectangular plate about 1 cm thick. Refrigerate the dough plate in the bag for at least 1 hour.
- Take the dough plate out of the breakfast bag, cut it into rectangles about 2 cm x 6 cm (fingers), and spread them on a baking sheet lined with parchment paper with plenty of space between them.
- Prick the entire surface of the dough pieces with a wooden skewer or fork.
- Bake the Scottish shortbread fingers in a preheated oven at 160 °C top and bottom heat for about 15 minutes and then let them cool on the baking sheet.
Notes
- Knead the shortbread dough with your hands not too long. The butter should not melt from the heat of your hands.
- Do not bake the cookies longer than necessary. They should look pale after baking and must not turn golden brown. Otherwise, they may taste dry.
- Note the detailed tips and tricks for making Scottish shortbread fingers at the top of the post.