Shortbread Cookies... Scotland

Shortbread originated in Scotland. It's first printed recipe was in 1736, by a Scotswoman named Mrs. McLintock.

Shortbread was expensive and reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. In Scotland, it was traditional to break a decorated shortbread cake over the head of a new bride on the entrance of her new house.

The shortbread we make at Nudecakes literally melts in your mouth and its sweetness doesn't come from sugar as we use 50 percent less sugar in our treats but from the kind of French butter we use. This recipe however still gives you a melting feeling and tastes just as amazing as ours. Looking forward to your pictures and discussions on this delightful cookie

Enjoy!

3-Ingredient Shortbread Cookies

SERVINGS

About 15 cookies

Ingredients

• 230g butter/margarine, softened

• 50g icing sugar

• 300g all-purpose flour

Instructions

1. Preheat oven to 180 degrees C. Prepare two large baking tray lined with parchment paper (by buttering the tray and placing the paper cut out to the size of the tray) or a Silpat mat. If you don’t have these, you can line the tray with brown paper that tailors use or just butter and flour the tray. But note that these options tend to burn the cookies so be watchful.

2. In a large bowl, using your hands, mix together butter and sugar. Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough). Form dough into a cohesive ball with your hands.

3. Roll dough 1/4-inch thick on a surface dusted with flour with a well-dusted rolling pin. Cut into rounds and place on prepared baking sheets. Repeat as necessary.

4. Bake for 16-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets.

5. Take pictures and post on the Advent Calendar group, Instagram, don’t forget to tag us and enjoy!!!