Do you want to learn how to make original English shortbread? From England and Scotland we bring you this traditional recipe so that you can make some delicious pastries at home.
When autumn arrives and it starts to get colder, it is common for many houses in England and Scotland to make delicious shortbread cookies, popularly known in these two countries by the name of shortbread, and which are traditionally eaten with a cup of hot tea. Although it is true that the classic shortbread (those made in Scotland) actually consist of elongated biscuits, nowadays it is very common to give them different shapes: round ( rounds ), rectangular ( fingers ) and triangular ( petticoat tails )
There is no doubt that it is the best way to mitigate the cold, have a snack, and fill the rooms of many homes with a delicate soft scent. And, nowadays, it is common to accompany them with some Scotch whiskey or a glass of spiced wine.
In any case, did you know that the traditional recipe for the popular English shortbread dates back to the 12th century? In fact, they were considered a real luxury reserved only for their own festivities such as Christmas or the Scottish New Year (Hogmanay).
Nowadays it is possible to find very varied recipes, although the traditional recipe consists of only 3 basic ingredients: flour, butter and sugar. In addition, they stand out for being tremendously easy to make and very simple. So much so that in just a few minutes you will have them ready to enjoy. You dare?
English buttermilk pastry recipe
Ingredients you need:
- 300 grams Of flour
- 200 grams of butter
- 1 egg
- 150 grams icing sugar
Preparation of the English butter pastries:
In a large bowl mix the flour with the icing sugar. Cut the softened butter into several pieces. Then, in the center of the flour and sugar mixture, make a hole and put the butter cut into pieces. Knead the mixture well until the flour has adhered well.
With the help of a rolling pin thin the cookie dough leaving approximately half a centimeter thick. Now with a mold cut out the pastitas. With the remaining pieces, reattach the dough again and thin them again with the help of the rolling pin, repeating the process until you finish with all the dough.
Beat an egg and with the help of a kitchen brush, spread the pastitas on top with the beaten egg.
With the tines of a fork, trace light lines on the pastries, and put them in the oven over high heat for a few minutes, until you see that they have browned a little. Then remove them from the oven and serve them cold. If you wish, you can add a little sugar on top.
