Scottish shortbread

Recipe for 30 servings

Cooking time: 35 to 40 minutes


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


  1. Preheat the oven (thermostat 6 at 180°C).
  2. In a bowl, mix flour, sugar and salt. Add the butter cut into small pieces.
  3. Work with your fingertips until you have a firm dough.
  4. Roll out the dough to a thickness of 1 cm.
  5. 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.
  6. Bake for 35 to 40 minutes in a medium oven until the shortbread turns golden.
  7. Sprinkle with powdered sugar.
  8. Place 2 to 3 candied cherry halves on each cookie.
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