Happy National Shortbread Day! I absolutely love shortbreads. When I need an afternoon cup of tea, I love to have one or two shortbreads along with it! On top of that, shortbreads are easy to make with only three main ingredients. Today I’m sharing a recipe for Scottish shortbreads. P.S. Don’t forget that COLD CASE K-9 is on the shelves right now! Grab this action-packed romantic suspense today at https://amzn.to/4q0cLdA.
Ingredients
1 cup unsalted butter, softened (preferably one of the European butters with higher butter fat)
2 cups flour (regular, not bread or cake flour)
1/2 cup sugar (regular)
1/2 teaspoon salt
1/2 teaspoon sugar to sprinkle on top (regular, not powdered)
Directions
Preheat oven to 350 degrees. Line an 8X8 pan with parchment paper. Even if your pan is non-stick, this helps lift the shortbreads out without breaking.
Gently mix softened butter, sugar, and salt until creamed together with either a stand mixer or hand mixer. Add flour and gently mix together. It’s best to do this by hand since you do not want to overmix the dough as this will make it hard.
Press the dough into the baking pan. Refrigerate the dough for 30 minutes.
Take the dough out and cut into rectangles. Prick each rectangle four or five times for that distinctive look and to keep the dough from rising too high. (This is known as docking) Sprinkle with the half teaspoon of sugar.
Bake for 25-30 minutes until firm to the touch and edges are slightly golden. Cool before removing from the pan.
If you want to change things up, you can add a teaspoon of vanilla, or mix in finely chopped walnuts, pecans, or pistachios! Enjoy!
