Legendary Dishes | Shortbread

Scotland

 

Shortbread
Shortbread made with brown sugar and semolina

Traditionally made with butter, sugar and oatmeal, shortbread can be made with rice, semolina, spelt and wheat flour or with combinations.

It is also flavoured with herbs (thyme) and spices (cumin) and decorated with flaked almonds and candied fruit.

Lemon or orange zest can also be added to the dough.

This is a modern version that produces a crispy shortbread.

 

350 g baking flour
350 g butter, cut into small pieces
150 g semolina, coarse
75 g brown sugar
75 g white sugar
1 lemon, zest, grated
3 thyme sprigs, leaves
5 g black pepper

 

Preheat oven to 150°C.

Sieve baking flour into large bowl, add butter and rub in.

Add sugar and second flour, and seasonings.

Form into a dough and press into a baking tin. Prick surface liberally with fork.

Bake for 70 minutes, until the shortbread takes on a rich brown colour.

While still warm, cut into desired shapes.


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