Shortbread cookies

 

Delicious aromatic biscuits from Scotland.

Their difference from other biscuits is that they contain salt and in combination with a good butter they have a unique taste.

If we want this recipe to succeed, we must leave the butter out of the refrigerator for at least 2 hours to  absorb the flour. Otherwise, we will not be able to achieve the desired consistency.

Ingredients

400g all-purpose flour

10g corn flour

250g butter at room temperature *very important*

130g sugar

6g salt

In a bowl, mix the flour, corn flour, salt and sugar.

We add the butter in small pieces and with the tips of our fingers, we will incorporate the butter into the rest of the ingredients. This way we will achieve a "sand" that only if we press it in our palm can it come together.

Place parchment paper and a 27x17cm ring on a cookie sheet.

We pour our mixture into it, press it down and spread it as evenly as possible.

We make holes with a wooden skewer or chopstick.

We can put this cookie sheet in the refrigerator for a few hours and this will help with the taste of the cookies, but we can bake them immediately at 170°C for 22-25'

We remove from the oven, cut with a knife or a spatula into rectangular pieces. We let them cool for 10' and then place them on a rack to cool.

We will keep them in an airtight container to keep them crispy.