Shortbread is a typical Scottish preparation but widespread throughout the Anglo-Saxon world. It is actually about a shortbread cookie (no egg) similar in flavor to those Danish cookies that came in a blue tin that our mothers later used as a sewing box to store the spools of thread, thimbles and loose buttons.
It can be cut using different-shaped cookie cutters, but the traditional way is to do it in the shape of a cake and in triangles or rectangles. Ideal for a snack or breakfast with a good cup of black tea in these holidays that are already coming.
shortbread
If you are one of those who eats cookies for breakfast, go ahead and make this shortbread recipe, a rich Scottish butter cookie that is delicious
Image: mumbai masala
How rich! I have a Scottish friend who gave me the name "shortbread" and that is why I found this page so appetizing. Thanks for all these recipes. I will be proving, that I like to spend some time in the kitchen and experiment.
Hi Javi, thank you for your comment. This recipe is very Scottish, yes. If you make shortbread, please, tell how it comes out (sure, yummy). Greetings and thanks.
Hello. Sorry but in the recipe when you put; (I copy verbatim and add what is in capital letters) Preparation: we preheat the oven to 150º C. We put the flour in a bowl (WITH THE SUGAR) together with the butter, cold, cut into cubes. With the fingertips, we work it until we obtain a texture similar to small loafs of bread. So we roll the result into a ball and transfer it to a lightly floured work surface ...
I think you missed adding the sugar, right? Or when does it get, just above it?
Do we need all three ingredients for the dough to stay like breadcrumbs?
Sorry if it bothered you.
A greeting.
No hassle, on the contrary, thank you for your note! Indeed you need the 50 g of sugar along with the flour and butter. Then you can, once done, sprinkle a little sugar while it is still hot. Greetings and thanks again.
Can I use margarine instead of butter?