How to make Scottish traditional butter cookies?

Scottish shortbread is a kind of cookie that I like quite a lot, without any flavorings or fluffing agents, it is purely to eat the rustic flavor of the butter itself.

The last time I stumbled upon this recipe, I thought it was a novelty. The most common cookies are made with flour, most of the time low gluten flour, some in order to pursue the chewy with gluten, in any case, how can not escape the traces of wheat.

The rice flour in the recipe directly accounted for 60%, I think it is to make the texture more fluffy. I've tried mixing rice flour into flour to reduce gluten and help the buns bloom, and the results were pretty good. Next time, I'll try the ratio and come back to post how to do it.

When I was making the dough, I thought it was too fluffy, too fluffy... I took longer than usual to make the dough. It took me longer than usual to knead the ingredients into a ball.

The results did not disappoint. The cookies just came out of the oven fluffed up to a certain degree... They fell off when I picked them up, so I put them back on from warm to completely cool before eating them, and the texture can only be described as melt-in-your-mouth!

These cookies are recommended to be eaten immediately after baking and cooling, and they make a great tea time snack.

Ingredients ?

Flour 30g

Sticky rice flour 45g

Room-temperature softened butter 50g

Powdered sugar 15g

Fine white sugar 15gSugar 15gPinch of salt

How to make Scottish traditional butter cookies ?

Soften butter add powdered sugar and sugar, salt beat until fluffy state, sieve in flour and sticky rice flour, mix well with a spatula, kneaded into a ball Scottish traditional butter cookies practice Step 1

On the baking paper to spread the dough into a thickness of 0,5-1cm, about 18＊18cm square ball, with a knife to divide into 8 pieces, and then take the bamboo stick or fork in the top of the holes (traditional). The traditional shape is like this). When cutting, carefully separate the cookies and leave some distance between them. Remember to be careful, otherwise the dough will split in the middle of the traditional Scottish butter cookies recipe Step 2

Place the dough in the refrigerator for about 30min-1h traditional Scottish butter cookies recipe Step 3

Take out the dough, and bake it in the preheated oven at 140 degrees for 40 minutes. Be careful not to overbake, light brown color is enough. When cooled, carefully separate the cookies, ready to eat

Since a supermarket held an Italian food festival, bought barilla's macine cookies have been never forgotten. The sweetness is very low, the cookie body is fluffy and non-toothed, and it tastes light and fluffy, similar to the texture of shortbread, but with a little less fat.

It's hard to get these cookies in France, so they've become a fond memory.

By chance, I found this cookie recipe, and compared several recipes horizontally, this recipe adds starch, and uses pure powdered sugar as the source of sweetness, which effectively improves the crispness, in addition to adding eggs and light cream in order to facilitate the shaping of the cookies, and even the process is very simple, whipping and sifting and so on, there is no step, and the whole thing is kneaded by hand and flattened to the shape of the mold can be molded. I'm excited to save it and plan to try it sometime.