The shortbread is a Scottish traditional biscuit made with one part white sugar, two parts butter and three parts wheat flour. A very simple cookie that can help you make the little ones at home, since it is only necessary to use your hands.
This type of cookie is made in the low temperature oven so that the dough does not darken. Its texture is compact but they crumble easily when handled. That is why it is convenient to present them individually or divide them into sections while they are still hot.
We have chosen to prepare it, as it is traditionally done, in one piece. However, and because we do not have the classic round mold with a removable bottom by hand, we have made it rectangular. Whichever way you choose, you should know that these cookies have a high fat content and that therefore, its consumption should be sporadic. For daily, bet on cakes and sugar free cookies and with lower levels of fat.
Ingredients (12 cookies)
- 1/2 cups of sugar
- 2 cups of flour
- A pinch of salt
- 1 teaspoon fresh rosemary, finely chopped
- The zest of 1 small lemon
- 1 tablespoons lemon juice
- 226 g. of butter very cold, in cubes of 1 cm.
- 1 teaspoon of honey
- Extra sugar for dusting (optional)
Step by step
- Preheat oven to 160ºC and prepare a non-stick mold with a removable bottom.
- Put in a bowl the sugar, flour, salt, rosemary and lemon zest and mix well with a wooden spoon or spatula.
- Then add the lemon juice, butter and honey and pinch with fingers the dough until the dough is sandy (in the image above it is still a little bit missing).
- Then, pour the dough into the mold and press with your fingers to compact it well and achieve an even surface.
- If you wish, sprinkle sugar above before taking it to the oven. Personally at this time I like to make small marks where I will later cut the cookies.
- Bake 40 minutes or until the surface begins to brown slightly. Remove from the oven and place the pan on a rack to cool.
- After 10-15 minutes, when it is still warm, cut it into portions and unmold, keeping the cookie on the bottom of the mold.
- Wait until they are completely cold to try these shortbreads and save the remaining ones a airtight container for up to 3 days.