Scottish shortbread cookies

Traditional Scottish shortbread cookies are synonymous with 3 major ingredients (flour, butter and sugar). The cookies get their milky taste from the butter which is made from pasteurized cow’s milk.
I add corn flour for extra firmness of the cookies so they don’t crumble easily.
You can also substitute all purpose flour for wheat flour.
This recipe would blow your mind!!! 😁😁
Scottish shortbread cookies
Traditional Scottish shortbread cookies are synonymous with 3 major ingredients (flour, butter and sugar). The cookies get their milky taste from the butter which is made from pasteurized cow’s milk.
I add corn flour for extra firmness of the cookies so they don’t crumble easily.
You can also substitute all purpose flour for wheat flour.
This recipe would blow your mind!!! 😁😁
Steps
- 1
Place butter in a deep bowl
- 2
Add the icing sugar and cream together with fingers
- 3
Add the salt to flour and add to the creamed butter and sugar
- 4
Then mold together gently and quickly,
- 5
Place inbetween parchment paper
- 6
Lift dough gently and place flat on freezer until very hard
- 7
Then remove and cut with a cookie cutter to shapes
- 8
Place cut cookies on a baking tray lined with parchment paper
- 9
Then place in a pre heated oven for 25- 30 minutes
- 10
Then roll out dough to 1 inch thickness
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