Type: Desserts and Baked Goods
This popular Scottish classic has become an essential for afternoon tea
Prep Time: 15M
Cooking Time: 20M
Serves: makes 10 cookies
- 12 tbsp unsalted butter, softened
- 1/3 cup plus 1 tbsp superfine sugar, plus extra for sprinkling
- 1 2/3 cups all-purpose flour, plus extra for rolling out the dough
- 1/2 tsp salt
- Preheat the oven to 350°F (180°C). Beat the butter and sugar together in a medium bowl with an electric mixer set on high speed, about 2 minutes, or until light in color. Add the flour and salt and stir together with a wooden spoon to make a firm dough.
- Turn onto a lightly floured surface and knead gently until smooth. Roll the dough out to 1/4 in (5mm) thickness. Using a 3in (7.5cm) fluted cookie cutter, cut out 10 rounds, re-rolling as necessary.
- Arrange the cookies spaced about 1/2 in (1cm) apart on a large baking sheet. Prick the tops with a fork. Bake about 20 minutes, or until lightly golden. Sprinkle the hot cookies with sugar and cool on the baking sheet.
- the dough can be wrapped in plastic wrap and refrigerated for up to 1 week, or frozen for up to 3 months; thaw at room temperature for 30 mins before baking
- Prepare ahead: Make the shortbread dough, wrap in plastic wrap, and refrigerate up to 24 hours in advance of baking.
- Good with a freshly brewed pot of tea.
Chocolate Chip Shortbread: Mix 1/2 cup semisweet or milk chocolate chips into the dough in Step 1 and proceed as Shortbreadabove.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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