For years my wife and I tried to find a recipe for Scottish Shortbread cookies in the internet that taste similar to the big name ones you can buy in the store. You can find plenty of recipes, but none really gave me what I was expecting. Some were too dry, some too hard, not crisp enough, or just not buttery enough. So we experimented with the recipes, combining ideas from one or the other, using different types of flour, more salt, less salt until we found something that was actually better (in my less-than-humble opinion) because we knew exactly what went into these cookies. No additives or preservatives.
I’m sure you can modify this recipe to your personal preferences, but this is the way we like them:
Anubis’s Dorky Delights (Shortbread cookies)
Ingredients:
1 cup all-purpose flour
1/4 cup fine semolina flour
4 tbsp. raw White Sugar
1/8 tsp. Sea Salt
1/2 Cup Butter – NOT softened! (For better results use instead 1 tbsp. Lard and 7 tbsp. Butter)
1. Knead all ingredients in a large bowl until mixed thoroughly. The dough will likely be crumbly, that is okay.
2. Cover and let rest at room temperature for 2 hours.
3. After the two hours have pasted check to see how the dough looks. The dough should be similar to pie dough. If the dough is too sticky add a little flour, if it’s too dry, sprinkle with a little water.
4. Depending on your preference, the dough can be rolled out until 1/8 inch thick can cut out with a cookie cutter. Or you can form 1/8 inch thick discs.
5. In pre-heated oven, bake at 325°F for approx. xx minutes. You may want to bake 2 cookies first to see if the dough is okay, in case you need to adjust your dough you still can (add flour if dough too fatty).
These are pretty easy to make when you get a feel for how the dough is supposed to be and you don’t need a lot of ingredients to do it. (The fine semolina flour is really good for helping regulate the moisture.) Give them a try and let me know how they turn out for you in the comments below.
Enjoy!
Please be sure to recommend!
