Scottish Shortbread

When I was in London with my (totally amazing) mum, I´ve tried the best buttery cookies one can imagine. It was back in 2006 and I had no idea they were called shortbread cookies. I just liked them and at that time that was enough for me. But as years went by and I took another trip to London, (now with my boy, who is pretty amazing as well) I knew I had to have the cookies again. And I must have had them immediately. So me and my boy, we bought something about 8packets of these lovely scotttish shortbread cookies and we just ate them all at once. Crazy? Yes. Did we enjoy every crumble of it? Yes.
But now, when I spend more time in a kitchen then I probably should, it was time for making these gorgeous cookies from scratch. And the result? Better than the store bought ones. Promise. Plus, you get to have that amazing smell when baking them.
Btw, do you know what´s the best about making these sugary ladies? You don´t need to spend your fortune when buying the ingredents, because you probably have all of them home already.
Ps. They are perfect with a cup of tea or simply with a glass of milk.
Scottish Shortbread:
250g unsalted butter, soften to room temperature
100g caster sugar
250g all purpose flour, plus more for dusting
175g corn flour or rice flour (I used cornflour, the biscuits melt in your mouth when on the other hand, when using rice flour, the biscuits will have a crunchy result)
pinch of salt
Preheat the oven to 170°C.
Beat together butter and sugar, then sift in the flour and cornflour gradually,mixing after each addition.
Flour your hands and gently knead the dough, until it comes together-do not over-work. Wrap the dough in a clingfilm and refrigerate for at least 30 minutes.
Roll out the dough on a floured board to 5-6 mm thick, then cut into chosen shapes.
Place the shortbread on a baking sheet and bake for about 15-20 minutes. Sprinkle with caster sugar and take a bite when cool.



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