Shortbread
is a wonderful crumbly biscuit originating from medieval Scotland,
which has kept its popularity until this day. Only three ingredients
(butter, sugar, flour) are needed, but the making can be trickier
than you think.
This was my first
time making shortbread just on the eve of the Burns Night. They
turned out pretty good, but I'm still determined to make better and
more authentic ones next time. I have based my experiment on a recipe on the BBC Food page, and these are the results.
55 g caster sugar
+ some extra for dusting
180 g wheat flour
Whisk the soft
butter and sugar and add flour. Knead to a dough, which can be quite
crumbly. Roll the dough into about 1 cm thickness.
Cut the shortbread
out with a round or rectangular cookie cutter, place them on baking
paper and sprinkle with caster sugar.
Chill the
shortbread in the fridge for about 20 minutes.
Finally bake them
at 190C for about 15-20 minutes. Try to avoid browning, which I
couldn't quite manage this time due to my slightly thinner shortbread
and lack of keeping an eye on the oven.
Chill for a while
and enjoy with a nice cup of tea or coffee.
Your VegHog
No comments:
Post a Comment
Thanks for reading! I would very much appreciate any comments or suggestions from you.