Scottish Shortbread
Ingredients
1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon sea salt
200 grams butter
1/2 cup fine-grained brown sugar
1/4 teaspoon vanilla extract
1 vanilla bean (opt)
Preparation
2
3
Scoop the dough onto a baking pan lined with parchment paper (I use no. 100 ice cream scoop and place 9 balls on the pan). Flatten the balls with the back of a fork. Place the pan in the fridge for 5 minutes to firm the dough up before baking. Place the rest of the unused dough in the fridge while waiting.
Tools
.
About
I used to love the buttery and crumbly Walker’s Scottish shortbread but recently, I am bothered by the ‘factory’ after taste. I scoured the internet to find a recipe because shortbread is actually very easy to make especially with this trick. Instead of rolling the dough, use an ice-cream scoop to form the soft dough into rounds. No sticky dough on plastics, no smears on counter-tops! Some recipes call for the use of rice or corn flour but I think it’s crumbly and ‘melt-in-the-mouth’ enough with all-purpose flour. So I skip it. It’s important to use the sea-salt though. It truly makes a ton of difference. The recipe below is modified from the wonderful 101 Cookbooks .
Yield:
1 servings
Added:
Thursday, December 10, 2009 - 4:01pm
