Shortbread

Ingredients for 1 servings:

• 250 g butter, soft
• 80 g sugar
• 50 g powdered sugar
• 450 g flour
• 1 pinch of salt
• 4 drops of flavoring (orange oil, maybe more to taste) – or fresh orange zest (best!)
• 3 packets of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Scottish pastries (from the tray)

Using a mixer, cream together the softened butter, sugar, icing sugar, a pinch of salt, and orange oil or zest until fluffy. Gradually add the flour and mix in using the dough hook. Shape the finished shortcrust pastry into a ball with your hands and place it on a baking tray lined with baking paper. Place a layer of baking paper on top and carefully roll out the dough between the layers of paper using a rolling pin or a bottle, right up to the edges. The dough should be about 1-1.5 cm thick. Prick the rolled out dough evenly and close together with a fork. This will give it the typical shortbread pattern. Bake in the oven preheated to 160°C (gas mark 1-2) for about 20-30 minutes until golden yellow to light brown. Check again after 20 minutes to make sure it doesn’t get too dark! While the wonderfully fragrant pastry is still hot in the pan, cut it into “fingers” (1.5 x 5 cm long pieces) and immediately sprinkle with vanilla sugar. Be careful not to burn your mouth while greedily (and inevitably) snacking! It’s really quick and always worth it!