Shortbreads are small Scottish cakes. A very easy recipe to prepare. 1 2 3, these are the proportions. But mostly a lot of salted butter! These cookies are crispy and melt in the mouth. To be enjoyed without restraint…!
The original recipe for shortbreads was oatmeal. This is probably what gave them their name. Because “shortbread” does not mean “short breads”, but crumbly cakes, “short” was from the old English for meaning “crumbly”! But today they are more known with flour and the addition (as in my recipe) of starch. You can give them any shape you want. The most common are rectangle and round.
Recipe for “Shortbreads” for 25 cookies:
-100g of powdered sugar
-200g of very soft salted butter
-200g of flour (or 300g if you decide not to use starch…)
-100g of potato starch
Preheat the oven to 180°C.
Put the very soft butter in a large bowl. Add the powdered sugar.
Add flour and potato starch.
Mix well and bring the dough into a ball.
Place the ball on a sheet of parchment paper.
Roll out the dough to a thickness of 1 centimeter and place it on a baking sheet.Cut regular rectangles of about 5cm by 1.5cm. Prick the surface of the rectangles with the tip of a sharp scissors.
Cook the shortbreads for 12-13 min. The cakes should remain white. Let dry on a rack. Store cakes in an airtight box.