Dating back to the 12th Century, short bread became well know in the 16th century when petty cots - a variation with caraway seeds - was the prefered dessert of Mary, Queen of Scots. For a long time this was a rare desert because is was expensive. Baked at a low temperature to avoid browning, when cooked, it is nearly white, or a light golden brown with a perfect crumbly texture. There are three classic shapes: wedges from a round shape (petticoat tails), roud biscuits (shortbread rounds) or long cuts (fingers).
INGREDIENTS:
180 g white flour
6 ml salt
60 g sugar
120 g butter
30 g brown sugar for dusting
1. Mix the flour with salt and sugar, than mix in the butter.
2. Press the mixture into a round pan (diameter approx 20 cm).
3. Preheat the oven to 150 ° C.
4. Cut dough into slices placed in the pan when done. Prick with a fork from place to place.
6. Bake at 150 ° C for 50 minutes.
7. Let cool for 10 minutes and then cut and take out the slices.
Printer friendly downlodable recipe in English, at this link:
Short Bread En
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