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This shortbread cookie recipe is directly from Scotland. You can be sure it’s authentic; and if you follow all my tips, you’ll have the best tasting Scottish shortbread, ever! (And I’ll tell you why it’s truly not even a cookie!)
A classic shortbread cookie recipe for tender, buttery, melt-in-your-mouth shortbread cookies using just 4 ingredients. Perfect for Christmas or any holiday!
These shortbread cookies are a starting point for all kinds of sweet adventures: top them (nuts, chocolate, jam); flavor them (lemon, hazelnut, coconut); or do both (cappuccino with a mocha ganache drizzle, anyone?).
Instructions. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent the cookies from sticking. In a large mixing bowl, beat the softened butter and sugar until light and fluffy. You can do this by hand or use a mixer for quicker results.
This shortbread recipe is a toast to this tradition, using ground oats in addition to the standard all-purpose flour to create thick slabs of shortbread with crumbly/crunchy texture and delightfully nutty/buttery flavor.
These shortbread cookies have an exciting play between sugar and salt with a full-on buttery flavor and perfectly crumbly texture. They are the platonic ideal of perfect shortbread.
butter. flour. icing sugar (powdered sugar) Did you know that? Off you run to the kitchen! 🙂. Homemade shortbread cookies are WAY more tender and delicate than store bought – with a far better real butter flavour. Why is it called shortbread?