Recipes

Scottish shortbread

300 g of flour
150 g powdered sugar
200 g butter
1 pinch of salt
15 candied cherries

Preheat the oven (thermostat 6 at 180°C).
In a bowl, mix flour, sugar and salt. Add the butter cut into small pieces.
Work with your fingertips until you have a firm dough.
Roll out the dough to a thickness of 1 cm.
Cut the dough into small rectangles of about 4 x 8 cm. Place them 3 cm apart on a baking sheet lined with parchment paper.
Bake for 35 to 40 minutes in a medium oven until the shortbread turns golden.
Sprinkle with powdered sugar.
Place 2 to 3 candied cherry halves on each cookie.