Gastronomixs

Shortbread

This traditional Scottish recipe is made even more crumbly by adding corn starch.

Shortbread

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Ingredients

225

g

butter, at room temperature

110

g

sugar

225

g

flour

110

g

corn starch

 

 

salt

Preparation method

  • Beat the butter and sugar together until creamy and fluffy.
  • Sieve together the flour and corn starch over the butter and sugar mixture, add a pinch of salt, and mix to create a soft and smooth dough.
  • Place the dough between two sheets of baking paper and roll to a thickness of 1cm.
  • Use a fork to prick holes in the dough.
  • Shape the biscuits as desired.
  • Cover a baking tray with a silicone mat or a lightly greased sheet of baking paper.
  • Place the biscuits on the baking tray.
  • Refrigerate the biscuits for 30 minutes.
  • Preheat the oven to 170°C.
  • Bake the biscuits for 20 minutes. When the edges of the biscuits start to brown, they’re done.
  • Take the biscuits out of the oven and let them cool down on the baking tray for a few minutes to firm up.
  • Place the biscuits on a cooling rack to cool down completely.
  • Store in an air-tight container.

Serving suggestions

  • As a pie crust (bottom only).
  • As a crunchy component in a dessert,

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