Shortbread. Finest Quality Variety of Certified Organic Black, Green & Herbal Teas. It was a beautiful golden color and not too sweet-real shortbread. I wrapped the circle in red cellophane paper and gave it away as a Christmas gift. Four stars only because the dough was slightly dry nothing that I couldn't fix by adding some more butter. Scottish Shortbread Tips Are shortbread and butter cookies the same?

While both have a higher proportion of butter in their recipes, butter cookies contain more sugar and flour, are baked at a higher temperature and tend to hold their shape when baked. Shortbread typically has a higher ratio of butter to flour, is baked at a lower temperature and has a dry, crumbly melt-in-your-mouth quality. Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network. You can have Shortbread using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Shortbread

You need 240 g (2 cups) of plain flour.
It's 36 g (1/4 cup) of rice flour.
Prepare 65 g (1/4 cup) of caster sugar, more for sprinkling.
It's of zest grated from 1 lemon and 1 lime.
It's 1/2 tsp of fine sea salt (1/2 teaspoon).
Prepare 225 g (2 sticks) of unsalted butter, melted and cooled.

In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Vary the flavor of your shortbread with the following simple additions. Shortbread is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three parts plain wheat flour.

Shortbread step by step

Preheat the oven to 180C/350F/gas 4. Line an 18 x 23cm or 20 x 20 square (7 x 9in, or 8 x 8 square) baking tin with parchment..
Mix the lemon and lime zest into the sugar. Stir the flours, flavoured sugar and salt together and pour in melted butter when it has cooled down. Mix well with a spoon..
Press the dough into the lined tin. You can mark lines with a sharp knife or a pastry cutter for cutting the fingers when baked..
Bake for 30-35 minutes until pale golden..
Remove from the oven and sprinkle with caster sugar (plain or mixed with more lemon zest). Cut the shortbread into fingers taken out of tin but still in the parchment– it will make 16 medium sized ones..
Cool them completely on a wire rack – they will be awfully crumbly at first but will set as they cool..

Other ingredients like ground rice or cornflour are sometimes added to alter the texture. Modern recipes also often deviate from the original by splitting the sugar into equal parts granulated and icing sugar and many add a portion of salt. This shortbread cookie is a traditional Scottish recipe. These are round cookies sandwiched with jam and topped off with a delicious icing and a cherry. Sift together flour and salt in a small bowl.