Shortbread
Crispy, tasty and low-sugar cookies. The original recipes are from Scotland, it is believed that these cookies may have a strong influence of French cuisine. In any case, similar recipes and these cookies – shortbread have been mentioned since the 13th century, including in the poems of W. Shakespeare. According to Wikipedia, the recipe for such cookies first appeared in Scottish cookbooks in 1736.
Due to its low sugar content, this sweet is also suitable for those who want to limit their everyday sugar consumption. White sugar can also be replaced with brown sugar. Classically, vanilla sugar or other flavors are not used in these cookies, but I added both, vanilla and lemon zest to my cookies.
Preparation time: about 60 minutes
Level: Easy
Quantity: about 450 grams of cookies
Ingredients:
250 g of flour
225 g room temperature butter
0.5 teaspoon of sea salt
1 teaspoon of vanilla sugar
40 g of sugar
A little sugar to sprinkle over the cookies
Preparation:
- Mix flour, butter, sugar and salt together and knead into a soft, smooth dough. It is not necessary to perform any separate foaming of the butter.
- The dough is quite soft and can be difficult to roll, so you can put the dough in the refrigerator to get it easier to handle. The dough can be stored covered at +4 degrees C and baked whenever it is needed.
- Bake shortbread at 150 degrees for 25 minutes. During this time, the cookies will start to brown only very slightly. The cookies don’t have to be brown, rathes it is better if they are more pale.
- Form cookies of the shape you like, the thickness of the dough layer depends on the wishes of the maker, I made a 3-4 mm thick dough, but thicker cookies can definitely be also made.
- Place the shaped cookies on a baking sheet covered with baking paper, sprinkle with sugar and bake for 25 minutes at 150 degrees C.
- Store cookies in an airtight metal or glass jar.
Ready!!
