stressful and worrying times call for comfort food. to me, nothing is as comforting as eating scottish shortbread with a cup of milk tea. it feels like a warm hug! all that buttery goodness is of course bad for the waistline, but there are times when you just have to indulge. i made these the traditional way the first time, baking it in a tin and cutting it up into bars. then i tried out another recipe and decided to use my cookie cutters and pressed the dough into hearts — for that extra dose of happiness. vito loved topping the cookies with blueberry jam. =)
here’s the recipe:
2 1/2 c flour
1 cup butter
1/2 c brown sugar
- preheat oven to 325 degrees F (165 degrees C).
- cream butter and brown sugar. gradually add the flour. mix well.
- sprinkle board with the a bit of flour. knead for 5 minutes, adding enough flour to make a soft dough. get about half a tablespoon and press into cookie cutter/mold on an ungreased baking sheet. work the whole sheet making sure you leave about 2cm gap between each cookie. prick with fork. OR to make it more traditional, press the whole dough into a shallow brownie pan until you get an even thickness all over, and slice it into bars. prick with fork.
- bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.
- let cool for 3 minutes before transferring to a wire rack to cool (if turned into cookies), or slice while warm and transfer to wire rack (if traditional bars).