Shortbread cookies are a type of biscuit baked with butter and sugar. They originated in Scotland and the English Midlands. However, variations include the Scottish shortbread, which is made with flour, sugar, butter, and salt.
The dough is rolled out to form a thin layer and then baked in an oven for a few minutes. The biscuits are golden in color on the outside but remain soft and pale on the inside. They can be eaten plain or iced with chocolate or royal icing for decoration.
Shortbread cookies were first mentioned in print in 1736 when they were served to guests at Jean Seaton’s house party in Edinburgh, Scotland; this recipe may have been inspired by French biscuit de Savoie biscuits, which date back to 1686
- 1/2 cup of butter
- 3/4 cup of sugar
- 2 eggs
- 3 1/2 cup of flour
- grated lemon zest
- 1 packet (16 grams or two dessert spoons) of baking powder (royal or any other)
- 1 pinch of salt
- cookie cutters
How to make it
Mix the sugar, butter at room temperature, lemon zest, salt, and eggs. Add the flour mixed with the baking powder or baking powder and knead until you get a uniform dough. It is only a matter of getting a well-integrated dough; it is not necessary to knead more.
Place the dough in a bowl and cover it with cling film. Please keep it in the refrigerator for half an hour or until the butter has returned to harden. It is important that you use regular butter and not margarine or another version of spreadable butter. If the butter does not harden, the dough will be soft and very difficult to work with.
Sprinkle the work surface with a bit of flour. Take a portion of dough and roll it out with a rolling pin until you get a thin layer of about 4 to 6 mm. Some rollers allow you to roll out the dough evenly.
Place the pastry cutter on top of the dough and press to cut the dough. To make sure it is well cut and with smooth edges, you can make a little twist to help you cut and remove the cookie shape. With the trimmings, knead again, and you can roll out to cut more cookies. If it softens, put it back in the refrigerator.
5.- Place the shortbread cookies separated from each other on the baking tray, on baking paper, and bake for 10 minutes at 180ºC. We must not let them brown because they immediately burn and take a bitter taste. I prefer them blanquitas. Remember that each oven has its own temperature, so lower the temperature if before ten minutes they have browned. The first baking is always the test, and you will see the time and temperature you need for the following ones.
Once baked, take them out of the oven and, being careful not to burn yourself, place them on a rack to cool. Once cool, you can store them in a tin box, and they will keep in perfect condition for more than a month.
NOTE: If the children have helped you, ignore the previous paragraph because there will be little to save. If there is any left over, they will be happy to take them to school for lunch.