👨‍🍳 조리법

1. 1

   Preheat oven to 160°C (320°F). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, cream together the softened butter and caster sugar until light and fluffy.

3. 3

   Beat in the Scotch whisky until well combined.

4. 4

   In a separate bowl, whisk together the flour and salt.

5. 5

   Gradually add the dry ingredients to the butter mixture, mixing on low speed or by hand until just combined and a soft dough forms. Be careful not to overmix.

6. 6

   Turn the dough out onto a lightly floured surface. You can either press it into a 9-inch round pan or shortbread mold, or roll it out to about 1/2-inch thickness and cut into desired shapes (fingers or rounds).

7. 7

   If using a pan or mold, prick the surface all over with a fork. If cutting shapes, place them on the prepared baking sheet.

8. 8

   Optional: Sprinkle the top with granulated sugar for a little sparkle.

9. 9

   Bake for 25-30 minutes, or until the edges are lightly golden brown and the shortbread is set. It should not be deeply colored.

10. 10

    Let the shortbread cool in the pan or on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.