Though we nonetheless hope to at some point get our arms on the Laing household’s shortbread recipe, we used their product as inspiration to create the subsequent smartest thing. Like different conventional Scottish shortbread recipes, we included a little bit of rice flour to assist tenderize the dough. Greater-fat European-style butter, a contact of vanilla, and pinch of salt spherical out the flavors, and don’t neglect to dock your cookies. Docking creates the traditional shortbread look and helps them bake evenly with out air pockets.
Scottish Shortbread
Makes 24 cookies
- 1 cup (227 grams) unsalted butter, softened
- ½ cup (100 grams) plus 2½ tablespoons (30 grams) granulated sugar, divided
- ½ teaspoon (2 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour*
- ½ cup (80 grams) white rice flour*
- 1 teaspoon (3 grams) kosher salt
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Spray a 9-inch sq. baking pan with baking spray with flour. Line pan with parchment paper, letting extra prolong over sides of pan.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and ½ cup (100 grams) sugar at medium velocity till gentle and creamy, 4 to five minutes, stopping to scrape paddle and backside and sides of bowl. Beat in vanilla.
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In a medium bowl, whisk collectively flours and salt. With mixer on low velocity, progressively add flour combination to butter combination, beating simply till mixed and stopping to scrape paddle and backside and sides of bowl. Unfold dough into ready pan, urgent even along with your arms. (For utterly clean dough, high dough with a chunk of parchment paper, and rub your arms on paper to clean. Take away parchment.) Utilizing a pointy paring knife or bench scraper, gently rating high of dough into 24 (3×1â…›-inch) items. (See Be aware.) Dock every bit 2 to 4 instances with a fork. Freeze till agency, about quarter-hour.
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Preheat oven to 325°F (170°C).
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Bake till high is dry and edges are evenly browned, 25 to half-hour. Sprinkle remaining 2½ tablespoons (30 grams) sugar onto scorching shortbread, fastidiously tilting pan to evenly distribute sugar. Let cool for five minutes. Utilizing a pointy paring knife or bench scraper, absolutely minimize shortbread into items following scored traces. Let cool utterly in pan on a wire rack. Utilizing extra parchment as handles, take away from pan. Retailer in an hermetic container for as much as 1 week.
*We used Bob’s Purple Mill® All-Objective and White Rice Flours.
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Be aware: Scoring the dough creates shallow indentations so shortbread can simply be minimize with out breaking after baking. Take care to chop into however not during dough.
