Shortbread biscuits are delicious Scottish biscuits now appreciated throughout the UK. They are crumbly biscuits normally eaten during the classic ritual of the English afternoon tea.
Making shortbread it’s easy and you won’t need a lot of ingredients, infact they are usually made only by flour, sugar and butter, but I also wanted to add a little dash of milk. Let’s see how to make them.
Ingredients:
- 400 g all purpouse flour with 2 pinches of salt
- 250 butter
- 160 caster sugar
- 50 ml whole milk
Method
Turn on the oven and bring it to 170 degrees Celsius.
Sift the flour and mix it with the butter and sugar until a sandy dough will form.
Add the milk to the mixture and combine everything until you get a ball. You can do this process both with hand or with the help of a mixer.
Flattened the ball of dough a bit with your hands and wrap it with cling film. Let rest the dough in the freezer for 20 minutes. Once ready, roll out the dough to a thickness of about 1 cm and with the aid of a knife cut the biscuits with a rectangular shape.
Prick the surface of the cookies three or four time and put them to cook in the oven on a baking tray covered with baking paper, for about 12-15 minutes.
When you see that the edges of the cookies start to become pale brown, it means they are ready. Get them out of the oven and let them cool completely. You can eat them as they are, or dip them in melted chocolate.
Shortbread biscuits are delicious Scottish biscuits now appreciated throughout the UK. They are crumbly biscuits normally eaten during the classic ritual of the English afternoon tea.
Making shortbread it’s easy and you won’t need a lot of ingredients, infact they are usually made only by flour, sugar and butter, but I also wanted to add a little dash of milk. Let’s see how to make them.
