Highlander Shortbreads
These thick and buttery shortbread rounds are a riff on the ones sold by Walker’s Shortbread in Scotland. The main point of difference between Highlander shortbread and other varieties is the sparkly Demerara sugar that coats the edges, adding a distinctive sweet crunch. Using a small percentage of rice flour or cornstarch in the dough gives these an especially crumbly-soft texture while using all wheat flour makes them slightly snappier. Use what you have, relish the results.
Prep Time
0h 10m
Cook Time
1h 30m
Ingredients
6
Yield
24 servings
Calories
-
Method
Step-by-step instructions
Using a stand mixer fitted with a paddle or electric beaters, cream the butter, sugar and salt until smooth, 1 to 3 minutes (colder butter will take longer). Do not overbeat; you want the ingredients blended without incorporating a lot of air into the mixture. You can also use a wooden spoon and elbow grease to do this.
Add the flours and beat until the dough just comes together in large clumps, 30 seconds to 1 minute more.
Form the dough into 2 fat logs about 1 1/2-inches in diameter, and wrap in parchment or plastic wrap. Chill until firm, at least 1 hour and up to 3 days.
Heat the oven to 325 degrees and line 2 cookie sheets with parchment paper.
Put a couple of tablespoons of Demerara sugar into a small rimmed pan, unwrap the dough, and roll the logs in the sugar, adding more sugar as needed so they are well coated. Slice logs about ⅜-inch thick and arrange on parchment-lined cookie sheets. Bake for 15 to 20 minutes until golden brown. Transfer to a wire rack to cool.
The cookies will keep in an airtight container at room temperature for at least a week.
You might also like
More recipes you will love.
Cook it tonight. Save it forever.
Add this recipe to your KitchenPocket cookbook and Cheffy will scale it, plan around it and generate a shopping list.