These Scottish shortbread cookies use the Holy Trinity of pastry: butter, flour and sugar! They are deliciously buttery and very brittle, it’s very difficult not to get back to them… Considering ingredients, there are many easy shortbread cookies recipe on the web, so I mixed up several sources opting for adding cornstarch and butter with salt crystals: you’ll get small crunchy grains of salt into this both melting and crumbly texture… Once you crunch into these shortbread cookies, you know you wouldn’t buy industrial biscuits anymore, it is really too simple to have fun!
Ingredients list for the shortbread cookies recipe
For a dozen cookies:
- 4 1/2 ounces (125g) of salted butter (or salt crystals if you’re an addict like me)
- A bit more than 1 cup (110g) flour
- 1/3 cup (55g) cornstarch
- 5 tbsp (60g) soft brown sugar (plus a tablespoon to finalize)
Contrary to many shortbread cookies recipes, we will use a cake pan to shape these sticks.
1. Whisk the sugar and butter at room temperature until it gets a smooth and creamy texture, add the cornflour and beat until absorbed.
2. Add the flour and knead by hand until you get a ball of dough. Don’t overdo it, because the best shortbread cookies offer a raw crumbly texture. By over-kneading, the grain would be way too thin and tight.
3. Place a sheet of parchment paper in the bottom of a rectangular cake pan, spread your dough on a work plan to the extent of the mold, put the dough in the pan. Pack the dough well with a glass and prick the dough with a fork, then cut sticks.
4. Bake for about 20 min at 300°f (150°c), the dough should be very lightly browned on the edges.
5. Remove the pan, sprinkle with sugar, let stand a few minutes, redraw cookies. Gently fluttering on, making sure to be careful because these cookies are very crumbly. Let cool and enjoy. These easy shortbread cookies will retain several days in a tin (I couldn’t ever verify this fact!)
Nina L. Palmer