Shortbread is one of the most common biscuits in supermarkets, but it doesn't taste as good as freshly baked biscuits from Scotland, where Walkers, the largest food exporter, is famous.Butter biscuits come in a variety of shapes, but whichever version is the perfect match for afternoon tea, and its neutral flavor is often used as a base ingredient in many desserts.The recipe is for about 25 to 30 biscuits.

WHAT YOU NEED

Ingredients

150 grams of room temperature softened butter
200 grams of low-fat/medium-fat flour
80 grams of fine sugar
60 grams of cornstarch and rice flour
A little bit of salt

How TO MADE Scottish butter biscuits

Steps 1 to 4

1. Butter, fine sugar, and a small amount of salt, softened at room temperature, are placed in a clean container and beaten with an egg beater until soft and white.

2. It is poured into low-fat flour and cornstarch.

3. Stir until the flour and butter are completely mixed.

4. Lay a layer of preservative film on a clean surface and pour biscuit embryos on top.

Steps 5 to 8

5. Gently beat it into a ball.

6. Don't treat this cookie embryo as roughly as mashed dough, otherwise the final product will lose its crispness.

7. Put it in the refrigerator for 15 minutes with a preservative film.

8. During preheating the oven to 170°C.

Steps 9 to 12

9. A layer of preservative film is applied to the top of the biscuit embryo, which is made into a biscuit embryo about 1.5 cm thick with a doughnut stick.

10. As shown in the figure.

11. Use a knife or a biscuit mold to cut the embryo into your favorite shapes, long bars, circles, triangles, etc.

12. After cutting, if the surroundings are not neat, you can use your fingers to gently squeeze them to repair and smooth them.

13. Repeat this step until the cookie embryo is used up, during which time if the cookie embryo becomes too soft, put it in the refrigerator and refrigerate it for 5 to 10 minutes, take it out and continue the operation.

14. The finished biscuits are placed on a baking tray with baking paper or butter, and the forks can be gently inserted into the surface to make their characteristic patterns.

15. It is baked in the oven for 20 minutes or until the surface is pale yellow.

16. Take it out and put it at room temperature for at least five minutes before eating it.

Handy cooking tips

　　- Butter should be used after softening at room temperature.Don't be lazy to heat it in the microwave, it can easily melt the butter.- A little bit of cooling in the fridge will make the cookie embryo work better.- Butter biscuits need to be baked at low temperatures, otherwise they can easily turn golden or tar yellow.- Biscuits are very brittle when they are freshly baked, but they harden slowly during the cooling process, so the last step is to wait for them to cool. - Biscuits should be stored in a sealed container, otherwise they will quickly get wet.