Scottish butter cookies Shortbread

Submitted by enr on 13 Jul 2014
225 g soft butter
100 g of powdered sugar
225 g flour
100 g corn starch
pinch of salt
Soft butter, cut into pieces, mix with powdered sugar while a thick creamy mixture. Add the flour, cornstarch and a pinch of salt and started interfering. The dough is very brittle at the beginning and difficult to collect a ball, but as with any with so much fat - after a while the heat of the hands shapeless mass becomes perfectly soft dough. All involvement takes about 5 minutes. The dough is wrapped in transparent foil and leave for 30 minutes in the refrigerator. When has cooled carefully rolled a thick crust (several mm, not thinner, must be given thick biscuits), which are cut narrow rectangles. Can be cut and cookies with cookie cutter, but note that when baking biscuits little baggy. The biscuits are arranged in a tray, covered with baking paper and make any holes with a toothpick or scissors to not swell in cooking and to keep its maximum. Heat the oven to 170C degrees and bake the cookies for about 15 minutes - they are ready when the edges slightly turn pink, but do not bake until browned completely removed is even slightly soft - after cooling tighten some more. * Can be sprinkled with granulated sugar before baking.
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13 Jul 2014
Source BD% D0% B8% D1% 82% D0% B5