Shortbread

17/11/2023

Shortbread cookies are a classic Scottish treat, crispy and buttery. In fact, since we’re on the subject, why not add an Italian touch? Perhaps we could flavor them with a bit of lemon or orange zest, typical of Italian citrus fruits. I’ll now provide you with the basic recipe and, if you wish, you can add the citrus zest for that Mediterranean touch.

Ingredients

300g of 00 flour
200g of cold butter, cut into cubes
100g of granulated sugar
A pinch of salt
(Optional) Grated zest of 1 lemon or orange for an Italian aroma

Preparation

Preheat the oven to 150 °C and line a baking tray with parchment paper.
In a large bowl, combine the flour and the pinch of salt.
Add the cold butter to the flour and work the ingredients with the tips of your fingers until the mixture resembles bread crumbs.
Add the sugar (and grated zest if you choose to use it) and mix well.
Pour the dough onto the tray and with your hands press it down evenly to create a layer about one centimeter thick.
Prick the surface with a fork and, if you wish, you can score lines on the surface to facilitate cutting into squares or rectangles after baking.
Bake the shortbread for about 30-35 minutes or until the edges start to slightly golden.
Remove from the oven and let cool for 5 minutes, then cut immediately following the scored lines while still warm, after that let them cool completely on the tray.

The Shortbread should be crispy on the outside and slightly soft inside. They are perfect for dunking in tea or coffee.

Curiosity

Shortbread dates back to the 12th century, but the version we know today was refined in the 16th century and traditionally they were a luxury reserved only for special occasions such as Christmas or New Year’s (Hogmanay in Scotland). The name “shortbread” refers to the “short” or crumbly texture, thanks to the high amount of butter.

If you want to pair it with a wine, try a Vin Santo or a sweet Marsala, which with their sweetness and intensity pair well with the butteriness of the cookies.