A plain, stick-shaped cookie made with only butter, sugar, and flour, inspired by the classic Scottish shortbread technique. Despite using few ingredients, it stands out with its intense buttery aroma.
Beat the room-temperature butter with the powdered sugar until it becomes lightly fluffy.
Add the flour and salt, and mix without overworking, just enough to bring the dough together.
Spread the dough onto a tray and flatten to about 1 cm thick, cut into bars and prick lightly on top with a fork.
Bake in a preheated oven until the edges turn lightly golden. Note: shortbread should not brown too much, it should stay pale.
Allergen: contains wheat (gluten) and dairy products. Important: Don't overwork the dough while kneading; overkneaded dough develops gluten and the cookies will turn out harder than expected.
Making light holes on the sticks with a fork before baking gives both a traditional look and ensures even cooking.
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