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Scottish Oat and Whisky Shortbread Biscuits
A delightful twist on traditional shortbread, incorporating wholesome oats and a subtle hint of Scotch whisky for an extra layer of flavor.
🧂 Ingrediënten
- 250 g Butter(unsalted, softened)
- 100 g Caster sugar
- 100 g Oats(porridge oats)
- 200 g Plain flour(plus extra for dusting)
- 1 tbsp Scotch whisky
- 1/4 tsp Salt
👨🍳 Instructies
- 1
Preheat oven to 160°C (320°F). Lightly grease and line a baking tray.
💡 Pro Tips: Using parchment paper makes removing the shortbread easier. - 2
In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
💡 Pro Tips: Ensure the butter is at room temperature for best results. - 3
Gradually beat in the Scotch whisky and salt.
- 4
In a separate bowl, mix together the oats and plain flour.
- 5
Add the dry ingredients to the wet ingredients and mix with a knife or spatula until a soft dough forms. Do not overmix.
💡 Pro Tips: The dough should just come together; overmixing can make the shortbread tough. - 6
Turn the dough out onto a lightly floured surface. Gently knead for a minute until smooth. Press the dough evenly into the prepared baking tray, about 1cm thick.
- 7
Prick the surface of the dough all over with a fork. Score into fingers or squares.
💡 Pro Tips: Pricking helps prevent the shortbread from puffing up too much. - 8
Bake for 25-30 minutes, or until pale golden brown around the edges. Do not overbake, as shortbread continues to cook as it cools.
💡 Pro Tips: Keep an eye on the shortbread towards the end of baking to prevent burning. - 9
While still warm, re-cut along the scored lines. Leave to cool completely on the baking tray before breaking apart.
💡 Pro Tips: Cutting while warm makes it easier to get clean breaks.
💡 Pro Tips
- ✓For a richer flavor, you can add a little more whisky, but be mindful of the dough consistency.
- ✓Ensure your butter is good quality for the best shortbread taste.
- ✓Store in an airtight container at room temperature for up to a week.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add a tablespoon of finely chopped candied peel for a citrus note.
- Sprinkle with a little coarse sugar before baking for added crunch.