I love all kind of cookies, pastries and sweets… But if you’d ask me to name a a favorite, the king of all cookies, I would say Scottish shortbread! Whenever someone brings my family some from England, I’m the one emptying the box in no time. My big brother has a friend who was working in London and just for that, to me, he was always welcome as he brought us often the loved tartan plaid printed box. And the more butter, the better!
This is the first time I try to bake some myself. I wasn’t sure how I could manage the sandy texture with a gluten-free flour mix so I just made it with normal wheat flour. The result was incredible! With the first bite, I could tell that it was the real deal. The texture was just a bit to crunchy but I think it’s because I kneaded it a little too much because I wanted to roll the dough really well to make forms with a cookie cutter. I would recommend to be more careful about not warming up too much the dough than to make perfectly smooth cookies.
- 225 gr butter
- a pinch of salt
- 110 gr caster sugar
- 225 gr all-purpose flour
- 100 gr cornstarch
- Pre-heat oven to 170°c and line a baking tray with parchment paper.
- In a large bowl, cream together the butter, sugar and salt until light and fluffy. You can use an electric mixer or do it by hand if you want to make some muscle..
- Stir together the flour and cornstarch and add to the butter/sugar cream. Mix quickly until all the ingredients come together but be careful to not over mix as doing so will warm the dough and alter the final texture.
- Tip the by then crumbly mixture into a lightly floured work surface and bring the dough together as you knead lightly.
- Roll out the dough between two parchment papers, prick all the surface with a fork and cut out desired shapes with a cookie cutter OR simply cut into squares and bake for 15-25 minutes depending on your oven (For me it was 15 minutes) until beige/pale golden brown. Leave to cool for 15 minutes before transferring to a wire rack.