Para versão Portuguesa clique aqui: "Shortbread"
Shortbread is a biscuit of Scottish origin and greatly appreciated by the English and Americans. With a crumbly texture and rich in butter, it pairs well with a hot cup of tea. Traditionally it may be presented in three different ways: either the dough is shaped into a large circle and cut into individual wedges after being baked or it is cut into individual round biscuits or fingers prior to baking. Today I decided to make a large circle using a round springform pan.
2 cups flour
¾ cups icing sugar
a pinch of salt
1 cup unsalted butter at room temperature
Pre-heat oven to 150ºC. Grease a round springform pan 25cm in diameter.
Sift together flour, sugar and salt. Beat butter until creamy and fluffy. Gradually add the flour mixture and mix well until flour is well incorporated. The dough will be very thick. Spread dough in the pan and pat it down in order to get an even thickness. With a wooden skewer poke holes all over the biscuit dough. Bake for about 50 minutes. Remove from pan and cut into wedges while still hot. After completely cooled keep in an airtight container.